AWARD-winning gastropub group, Balloo Inns has added a Michelin star chef to its growing team.
Danni Barry, who was the head chef at Clenaghans near Aghalee in Co Antrim and formerly worked at Deane’s Eipic, has joined Balloo House as executive head chef.
She will lead the culinary team at the Killinchy pub, which is due to undergo a £150,000 refurbishment of the upstairs restaurant in the coming months.
Ronan Sweeney, Balloo Inns managing director said:
“We are very excited about our plans for Balloo House, and proud that our work since taking over at Balloo House in 2003 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 the 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.”
Balloo Inns Group employs approximately 120 staff across its three restaurants: The Parson’s Nose in Hillsborough, Balloo House in Killinchy and Poacher’s Pocket, Lisbane.
