Balloo Inns has announced that renowned chef Danni Barry is set to join the culinary team at Balloo House in County Down.
Danni, who won Deanes EIPIC restaurant a Michelin star during her time there, is one of Ireland’s best chefs. Since joining the culinary industry at the age of 14, Danni has continuously produced excellent food, showcasing her knowledge of top-quality produce and flavours.
Danni’s new menus, which will heavily focus on local produce and seafood, will run alongside Balloo House’s classic pub dining, offering diners a chance to sample her elegant, upscale options. Balloo Inns, the gastropub group that owns Balloo House, is well-known for its food and hospitality with The Parson’s Nose in Hillsborough, Balloo House in Killinchy and Poacher’s Pocket, Lisbane retaining their spots in the Michelin Guide for 2019. While Danni takes on the role of Executive Head Chef with creative responsibility in the kitchen at Balloo House, Danny Millar’s Executive Chef role in the group will continue as he works on other projects for the Balloo Inns Group.
“We are very excited about our plans for Balloo House, and proud that since taking over at Balloo House in 2003 our work has put the small town of Killinchy firmly on the culinary map in the UK and Ireland. With this latest expansion of our team, our customers can expect great quality locally-sourced food through an exciting new menu created by Danni Barry, whose evident love for country pub dining makes for a great addition to our excellent team at Balloo House.”
Danni’s style of food has long been admired by us here at F&W so we’re excited to see what lies ahead for her and the team. Speaking to us about her new appointment, Danni told us:
“It is very exciting joining the Balloo House team. It is a great time for me to come on board and be part of the refurbishment plans for the upstairs restaurant, bringing something new but with the same high-quality standard that the Balloo Inns group is known for. It is a really good fit as I love cooking with fresh local flavours and seasonal produce – creating top quality popular pub classics, as well as elegant dishes.”