03-05-2025
Saturday Fern Allen: I'm a divil for scrolling through TikTok
07.25
Every day starts with a cup of hot water and lemon in bed delivered by my husband. I have a short commute with no traffic therefore if I'm late I've only myself to blame.
08.00
On my way to the house I might meet Brendan delivering eggs from the farm, or Mags, our gardener, who will invariably be carrying fresh herbs and vegetables that have just been picked.
I'll walk the house to ensure that everything is as it should be. I'll make sure the fire is lit in the drawing room and that everything is in order to welcome the guests. The housekeeping staff will have arrived at 7am, some of the chefs will be in from 6am and our night porter is always on hand during the night.
Depending on how busy things are I might help out with breakfast service.
In the summertime, guests tend to get up early, if it's a dull winter's day most guests will start making their way downstairs at around 9 or 9.30am.
10.30
At 10.30 I'll meet guests under the elk antlers in the hall. I'll tell them about the history of Ballymaloe, the art in the house and about things that have happened over the years. I'll tell them about how my mum started the business in 1964 and about the various challenges she faced when she started the business.
I will give guests advice on where to go and what to do. They might want to go to the cookery school, to visit the shell house and the bread shed or to go for a walk in the grounds – wellies provided!
12.00
At this stage it is definitely time for a bite to eat. I'll have a small pot of Golden Bean coffee which is roasted here on the farm by Marc Kingston and some of our apple or strawberry muesli.
Our version of overnight oats, it's made from organic oats soaked in water to which grated apple (in winter) or strawberries (in summer) are added, along with our farm honey and some lemon juice. I am usually at my desk writing welcome cards for our returning guests and am going through the bookings to make notes of any celebrations or special requests for our chefs.
12.30
I might check the bedrooms before guests arrive. We have 32 bedrooms now. One of my favourites is one of the very first rooms my parents ever
decorated as a guest bedroom. It overlooks the front of the house and has recently been renovated as the 'Lichfield Suite' – named after the family who once lived in the house.
14.00
I will liaise with the chefs to find out what will be on the dinner menu and to see what fresh fish has come in from Ballycotton.
15.30
Every day we have a hand-over meeting – good communication is vital and it is essential that we pass on messages from the morning to evening staff. I then try to take time off if I can. In winter I will go home, climb into bed with a cup of tea and relax with a book. I am in two book clubs at the moment. I am so busy that sometimes I struggle to get the books finished but I do love the company, the chat and the glass of wine. I have just read A Long Way South by Sara Stewart and Country Girls by Edna O'Brien – groundbreaking at the time and still very relevant today.
In the summertime I try to get out for a quick dip in Ballycotton Bay. It refreshes me nicely for a busy Saturday service.
17.00
I'm back in the house for night service whatever the time of year. I love the buzz of a busy evening. Our guests are so important to us – whether they are staying with us or visiting the restaurant for the evening. My brother Rory often plays the mandolin in the drawing room – if any of the guests feel like joining in after dinner we are happy for them to do that.
22.00
I usually leave around 10pm and arrive home with sore feet after a long day. I'll have some programmes recorded. I love watching Ireland's Fittest Family and Ear to the Ground.
I will find it hard to wind down because the adrenaline will be flowing. I love doing Wordle and I'm a divil for scrolling through TikTok watching song and dance clips. If I can't get to sleep I don't worry about it too much – I can function well on little sleep.
I'm always on call for Ballymaloe House so I'll keep my phone close to me. I can be there in five minutes.
Fern Allen is the manager of Ballymaloe House. The Ballymaloe Festival of Food runs from Friday, May 16 - Sunday, May 18. For the full festival lineup see
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