Ronan Sweeney, Managing Director

Ronan was first inspired to work with good food as a student while studying Medicine at QUB.   He supplemented his university grant by working in Northern Ireland’s first Michelin starred restaurant and from then he was hooked, deciding to pursue the restaurant industry as his profession. With over ten years of management experience behind him, Ronan bought Balloo House in 2003.

His passion for good food and his own exceptionally high standards meant that Balloo House was a food focused venture from the start. In 2006 Ronan set up Balloo Inns Limited with a view to expansion and in 2009 Balloo Inns acquired dining pub number two, The Parson’s Nose in Hillsborough. Placing a high value on collaboration, Ronan has assembled a team of key staff who share his passion for excellence in food and the company currently has over 100 employees. 
 

Danny Millar, Chef/Director 

Danny Millar is the Chef at Balloo House and a director in Balloo Inns Limited. Since joining the company in 2006, Danny has successfully developed the food concept for the group and is now considered by many as one of Ireland’s best chefs.  Danny’s cooking has drawn praise from many respected food writers with inclusion in the Michelin Guide, the Bridgestone 100 Best Restaurants in Ireland and Georgina Campbell’s Ireland Guide. 

As a company director Danny is also responsible for the recruitment, training and management of the kitchen teams.

 

Jennie Sweeney, Director

A graduate in Business Studies from the University of Ulster, Jennie worked for a large blue chip company before spending seven years in the wine and spirits industry working in brand development. Jennie is a company director responsible for the financial administration and marketing activity of the group.  

 
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