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 Galgorm

Wellness

18/11/2019

Mindful Meetings


Introducing Mindful Meetings at Galgorm

 Galgorm

Wellness

16/10/2019

Winter Skincare Tips


As the days get shorter and the winds get chillier, we asked Tara Moore, Head of Spa Operations at the Resort, to share her three top tips for caring for your skin during the Winter months.

 Galgorm

Eat & Drink

31/08/2018

Galgorm Signature Gin Tasting Experience


A hidden treasure trove of the Resort, the Gin library houses Ireland’s largest Gin collection.

 Galgorm

Eat & Drink

13/02/2018

Pancakes | Recipe


Pancakes (Serves 4) 

What you will need:

- 135g self-raising flour

- 1 large egg

- 1/2 teaspoon salt

- 2 tablespoons caster sugar

- 130ml milk

- 2 tablespoons melted butter or olive oil, plus extra for cooking

- 1 teaspoon baking powder

 

Method

1. Whisk milk and egg together then whisk in the melted butter

2. Sift flour, salt, caster sugar and baking powder into a bowl

3. Add the milk and egg to the flour mixture and beat using a fork until smooth. Let the batter stand for a few minutes

4. Heat a non-stick pan or griddle with a knob of butter or oil.

5. When this is at medium heat, ladle ¼ cupful onto the pan

6 Wait bubble (around 2/3 minutes) then flip the pancake

7. Cook until both sides are golden

 

Toppings Suggestions 

  • Crushed Hazelnut and Banana
  • Blueberries and Strawberries
  • Bacon and Maple Syrup
  • Lemon and Sugar   
 Galgorm

Eat & Drink

12/01/2018

French Toast | Recipe


French Toast (Serves 4)

What you will need:

- 50 g Butter

- 25g Sugar

- 50ml Milk

- 8 slices Sourdough bread (approx ¾ inch thick)

- ½ teaspoon cinnamon powder

- Pinch of nutmeg

 

Method 

1) Mix together eggs, milk, sugar, cinnamon and nutmeg.

2) Heat butter in a non-stick pan on a medium heat.

3) Dip bread in egg mixture.

4) Fry until golden brown on one side then flip to cook the other side.

5) Serve warm with topping of your choice.

 

Topping Suggestions

- Mixed berries (raspberries, blueberries and blackberries) and crème fraiche

- Maple syrup and chopped pecan nuts

- Strawberries and whipped cream

- Sliced banana and chopped hazelnut

- Roasted peaches and vanilla ice cream

- Mini marshmallows and hot chocolate sauce


 Galgorm

Eat & Drink

06/12/2017

Nutella Stuffed Chocolate Chip Cookies | Recipe


With less than three weeks to go, it’s time to consider what treats you’re going to lay out for Santa Claus to keep him fueled for the busiest night of the year! Reports suggest that cookies are his weakness and to make your job easier, we have pulled together the perfect cookie recipe guaranteed to satisfy his sweet tooth

 Galgorm

Spa

04/12/2017

Thermal Spa Membership | What Our Members Say...


Membership of the Thermal Village & Spa at Galgorm is perfect to begin your journey of optimal health and wellbeing in surroundings of beautifully understated luxury. We caught up with some of our memberships to find out what membership means to them...

 Galgorm

Spa

04/06/2017

Ireland's Luxury Spa Village


Galgorm Resort & Spa are delighted to have been crowned Ireland's Luxury Spa Village at the World Luxury Spa & Restaurant Awards 2017.

 Galgorm

Spa

04/04/2017

Quartz, Poultice & Singing Bowls - Demystifying the Quartz Bed


As proud hosts of Ireland's first MLX Quartz Bed, Catherine gives us the need to know details on the ancient Greek concept of psammo therapy...

 Galgorm

Eat & Drink

09/02/2017

Gemma's Cakes | The People We Trust


Ahead of our upcoming Afternoon with Gemma’s Cakes & Sally’s Floral Studio, we have caught up with the lady behind the cakes, Gemma herself, to ask her some of your burning questions...

Chcocolate sponge  recipe  blog post galgorm Galgorm

Eat & Drink

11/08/2025

Recipe | Valrhona Jivara Chocolate & Salted Caramel Sponge | Afternoon Tea Week


Valrhona Jivara Chocolate & Salted Caramel Sponge

Afternoon Tea Week is here and we’re letting you in on one of our sweetest secrets, the Valrhona Jivara Chocolate & Salted Caramel Sponge! Crafted in-house by our pastry chefs and a guest favourite from our new Afternoon Tea menu, this chcoclate sponge heaven treat is best enjoyed with a freshing brewed cup of tea, or for an extra celebration, a glass of champagne! 

 

Yield: 25 individual cakes (25g each)

Components:

  • Chocolate Sponge Cake Batter
  • Salty Caramel Topping

  • Jivara Chocolate Glaze

  • Caramel Crisp Garnish

 

Chocolate Sponge Cake Batter

Ingredients:

  • Unsalted Butter – 195g

  • Fine Sea Salt – 5g

  • Caster Sugar – 118g

  • Vanilla Essence – 8g

  • Egg Yolks – 78g

  • Light Brown Sugar – 48g

  • Plain Flour – 156g

  • Cocoa Powder – 39g

  • Baking Powder – 2g

 

French Meringue:

  • Egg Whites – 118g
  • Caster Sugar – 30g

 

Method:

  1. Cream butter, caster sugar, salt, and vanilla until pale and smooth.

  2. Whip yolks with light brown sugar until ribbon stage (approx. 45°C), then fold into the creamed butter.

  3. Sift and fold in dry ingredients (flour, cocoa, baking powder).

  4. Prepare meringue: whip whites and gradually add caster sugar until stiff peaks form.

  5. Fold meringue into batter in three stages, keeping the mixture airy and smooth. Reserve for assembly.

 

Salted Caramel Topping

Ingredients:

  • Caster Sugar – 150g
  • Water – 38g

  • Liquid Glucose – 10g

  • Warm Cream – 70g

  • Vanilla Bean – ¼ pod, split & scraped

  • Unsalted Butter – 105g

  • Fine Sea Salt – 0.5g

 

Method:

  1. Combine sugar, water, and glucose in a saucepan. Cook to a dark amber caramel (approx. 180°C).

  2. Deglaze with warm cream infused with vanilla bean, stirring carefully.

  3. Remove from heat, stir in butter and salt until smooth.

  4. Emulsify with a hand blender until glossy and homogeneous.

  5. Chill until thick enough to pipe but still soft.

Assemble & Bake

  1. Preheat oven to 160°C.

  2. Pipe 25g of chocolate batter into mini moulds.

  3. Bake for 12–15 minutes or until the cakes spring back lightly.

  4. Cool cakes completely on a wire rack.

 

Finishing Touches

  1. Using a piping bag with a fine round or flat nozzle, pipe long, delicate strips of the Salty Caramel Topping across each mini cake.

  2. Optionally, dip the sides or top in Jivara chocolate glaze and garnish with caramel crisp pearls.

  3. Allow to set at room temperature before serving.

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