The produce and ingredients that go into Richard Picard-Edwards's dishes are inseparable from the gardens of Ballyfin Demesne, from which they are directly harvested. They can be enjoyed amid the friendly atmosphere of the State Dining Room restaurant. The chef, on a constant search for new flavors, likes to chat with guests, who in turn inspire his cuisine.
Discover on PearlPearl is the En Primeur Club membership app — saves, bookings, and concierge access live there. Same editors, same standards.
The produce and ingredients that go into Richard Picard-Edwards's dishes are inseparable from the gardens of Ballyfin Demesne, from which they are directly harvested. They can be enjoyed amid the friendly atmosphere of the State Dining Room restaurant. The chef, on a constant search for new flavors, likes to chat with guests, who in turn inspire his cuisine.
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