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.
Co. Antrim
Glenarm Sea Trout
Co. Antrim
Ewing's Seafoods
Co. Derry/Co. Antrim
Bann Valley Pheasants & Partridges
Co. Derry
Broighter Gold Organic Rapeseed Oil
Co. Down
Frazer's Organic Vegetables
Co. Down
Carnbrooke Meats
Co. Mayo
Connemara Ham
Co. Dublin
Larousse Specialist Foods
Co. Wicklow
Wicklow Wild Venison
Co. Cork
Skeaghanore Farm Duck
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.
Recipe
Beef fillet is always on the menu at the River Room, it’s a crowd pleaser and never fails to satisfy.
Recipe
This recipe is a Spring dish served as a starter on the River Room A La Carte menu.
Recipe
Beef fillet is always on the menu at the River Room, it’s a crowd pleaser and never fails to satisfy.
Recipe
This is a perfect summer dish using lamb, which is at the height of its season.
Recipe
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
This cake delight made with individual savarin moulds, brushed with amaretto, is filled with handpicked blackberry from our woodlands.
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