'For me it's amazing but it's more the team' Ballyfin Demesne chef on Michelin star

Laois hotel Ballyfin Demesne has achieved the holy grail of restaurant awards, an elite Michelin Guide star.

The grand Georgian house built by the Coote family in the 18th century, later a boarding school and now a gloriously luxurious five star hotel, is celebrating gaining a Michelin star, the latest in a slew of awards since it opened its doors 14 years ago. 

See announcement of Michelin star for Ballyfin here.

Staffed by many hardworking locals, much of the food served is also hyper local, grown in the walled gardens, and it is cooked by a team led by a previous Michelin star winning chef.

Executive Head Chef Richard Picard Edwards said it is a team effort, speaking to RTE radio Morning Ireland’s Joe Caulfield about the win at the Michelin after party in Glasgow.

“It feels amazing, for the team and for Ballyfin as well. It’s never had a star before, so it’s a lot of hard work and dedication.”

He describes what it takes to achieve a Michelin star.

“It’s just a matter of finding consistency. Finding something that you like and applying it to every other process. It could be from making a canapé to doing a little potato garnish. It’s just trying to execute something perfectly. And applying it to every process.

“There’s a lot of training involved for everyone, obviously. It’s just to trying to find that consistency, that’s all it comes down to, consistency of a very good product.

“The cost is a lot, but equally we try to give customers value for money. We are using the best ingredients. The menu is not cheap, I understand that, but equally, I’m giving caviar, I’m giving langoustines, I’m giving scallops, I’m giving turbot, these are premium products. 

“It’s all about balancing as well. You don’t need to do premium products on everything, but still I want people to get value for money. 

“I’m particularly proud that when I came to Ballyfin, I've been there two years this coming April, we were starting from a new team, and the guys have developed a consistency. None of them had worked in starred kitchens before. So it’s amazing. 

“I won a star 12 years ago, and I gave it up after four years. So it’s come back as well for me after eight years out of fine dining. For me personally it’s amazing but it’s more the team, it’s great for them,” the chef said.

A total of 1,147 restaurants across Great Britain and Ireland – including 220 Starred ones – are included in the 2025 Michelin guide book. Ballyfin is among 22 new One-Star establishments. 

The guide says that “Richard Picard-Edwards and his team at Ballyfin provide fittingly brilliant food inside the stunning Ballyfin Demesne hotel – which holds Three Michelin Keys.”

Ballyfin Demesne thanked their customers for the award.

“This recognition is a testament to the dedication, creativity, and passion of our incredible team, led by Executive Chef Richard Picard-Edwards. We are deeply grateful for your continued support and look forward to welcoming you to experience our award-winning dining.

Locals can taste a Michelin star meal for themselves, with dinner bookings taken at Ballyfin Demesne for non residents of the hotel. Prices start from €120 per person for a seven course tasting menu.