The Ice House

Head Chef: Anthony Holland

At the Ice House, Ballina, the welcome is warm, the styling cool and in-tune, the service is effortless and the views… they’re amazing. Look out across the Moy to the woodlands beyond or let your gaze drift down the estuary out to the sea. The Ice House restaurant is one of those places that makes you want to forget the time and stay a while. Whether you stop in for an easy lunch or want to go all out for a dinner to remember, you’re guaranteed tastes that delight.

The only thing that competes with the spectacular views is the food on your plate, lovingly prepared by Head Chef, Anthony Holland.

How long have you been working at the Ice House and what brought you there?

I have been working at the Ice House for almost six years now. I was previously working in the midlands but was missing the sea air, having grown up on Achill Island, so when the opportunity arose to return to Mayo and work on the banks of the beautiful river Moy in Ballina, I jumped at the chance.

What dining options does the Ice House offer?

With a stunningly contemporary dining room, perched overlooking the banks of the River Moy, we have a range of different menus to suit all tastes and occasions in the Ice House, from delicious light lunches, wholesome evening bar food and classic a’la carte, to vegetarian and vegan menus and we have recently launched our first afternoon tea menu in our newly refurbished glass lounge.

Can you source good produce locally?

Mayo is currently a mecca for homegrown artisan producers, supplying everything from organic vegetables and foraged foods, farm-reared meats, the freshest of fish and shellfish, as well as dairy products and cheeses.

Who has been the most famous person you have cooked for?

Whilst working in a luxury 5-star hotel in the West of Ireland, I had the opportunity to cook for the Hollywood actor, Mr Russell Crowe.

What advice would you give to aspiring young chefs?

Get a notebook and write everything you are taught down because in the culinary world, everyday is a school day.

How do you feel Irish cuisine is faring compared to the rest of the world?

After years of travelling all over the world I feel that Irish cuisine today is on par with the best cuisines in the world. We are very fortunate to have a wealth of talented and innovative chefs in Ireland with the freshest of locally sourced produce available to us on our doorstep

What is your favourite kind of food, and what dish do you like to order when you dine out?

After being raised along the Atlantic Coast on the Island of Achill and spending my youth foraging for shellfish, seafood is definitely my favourite kind of food, so whether it be crustaceans, molluscs or fish, simply cooked to allow the fresh flavors to flow, I am one happy diner.

What’s your favourite thing to do on your day off?

Working in the hectic environment of the kitchen all week, I love nothing better on my day off than relaxing and spending quality time with my wife and three kids.