River Room Suppliers
At the River Room, Head Chef Chris Rees creates dishes that are true to the ingredients, showcasing local artisan producers. The menus are packed with seasonal ingredients sourced from carefully selected local suppliers.
Suppliers
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Co. Antrim
Glenarm Sea Trout
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Co. Antrim
Ewing's Seafoods
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Co. Derry/Co. Antrim
Bann Valley Pheasants & Partridges
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Co. Derry
Broighter Gold Organic Rapeseed Oil
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Co. Down
Frazer's Organic Vegetables
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Co. Down
Carnbrooke Meats
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Co. Mayo
Connemara Ham
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Co. Dublin
Larousse Specialist Foods
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Co. Wicklow
Wicklow Wild Venison
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Co. Cork
Skeaghanore Farm Duck
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Meet The Chef - Chris Rees
Chris Rees, Head Chef for The River Room Restaurant at Galgorm, creates dishes that are true to the ingredients, showcasing local artisan producers with menus that change daily.
Recipe
Braised venison shank, spelt, black garlic, mushroom, and truffle
A delicious Autumn/Winter recipe to honour game season and provide a wholesome dining experience.
Recipe
Dark chocolate mousse, caramelised banana, miso, and peanuts
This rich chocolate dessert combines a world of flavours & textures that promise a tantalising dining experience.
Recipe
Pan roast monkfish with spring greens and devilled shrimps
This dish is the fish course on the latest menu at The River Room and makes the perfect main course on a summer’s day.
Recipe
Cheese and onion tart with butternut squash and Périgord truffle
Beef fillet is always on the menu at the River Room, it’s a crowd pleaser and never fails to satisfy.
Recipe
Co. Antrim Quail, with Mustard Tarragon and Spring Vegetables
This recipe is a Spring dish served as a starter on the River Room A La Carte menu.
Recipe
Fillet of Irish beef with nettles, smoked aubergine and beef fat carrots
Beef fillet is always on the menu at the River Room, it’s a crowd pleaser and never fails to satisfy.
Recipe
Onion “ravioli” with braised Antrim lamb
This is a perfect summer dish using lamb, which is at the height of its season.
Recipe
Glazed braised beef shortrib with lardo
This is a popular dish on our tasting menu, served as a second course but can be a starter or a main when increased in size.
Recipe
Warm almond savarin, with local blackberries, rosemary and lemon curd
This cake delight made with individual savarin moulds, brushed with amaretto, is filled with handpicked blackberry from our woodlands.
River Room Suppliers
Our River Room menus are packed with seasonal ingredients sourced from carefully selected local suppliers
