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 Spa & Golf Resort, creates dishes that are true to the ingredients, showcasing local artisan producers with menus that change daily.
River Room Suppliers
Our River Room menus are packed with seasonal ingredients sourced from carefully selected local suppliers
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.
