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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.

Meet The Manager - Andrea

Find out a little more about the River Room Manager Andrea

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 light 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