Thank You
Thank you for your interest in our upcoming Gourmet Wine Evening. A member of our team will be in touch shortly.
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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.
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
