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Award winning chef Ed Spelman, based in North Co. Dublin, oversees the development of a range of luxury dining options. These options include main dishes with slow cooked Irish meats & sides which include seasonal ingredients which are meticulously sourced from local producers. Carefully crafted side dishes like Honey Glazed Root Vegetables perfectly accompany delicious main meals such as Pork Belly, Duck Confit & Beef Brisket which have been painstakingly tenderised to maximise the flavours.
Ed still dons his Chef’s whites to develop the sumptuous dishes that Ballymaguire pride themselves on. A firm believer in the quality of homegrown ingredients, he believes in using Irish suppliers wherever possible. Forget any preconceptions you may have about ‘Ready Meals’. This top tier cuisine is infused with Ed’s commitment to quality and seasonality. Every portion is hand produced to ensure restaurant quality food at your dining table.