Ballyrobin Country Lodge Events
A specially selected 3 course menu of the freshest fish and shellfish all cooked fresh to order maximising on local flavours and produce landed from our local shores only £60 per couple including a bottle of wine.
Our head Chef Jim Mulholland and his team have spent considerable time and effort to ensure our customers receive the best quality of produce whilst supporting our local community.
So to celebrate our winning The Hotel Restaurant of the Year Award in the Northern Ireland Food Awards 2107 we have created a fabulous seafood evening menu to tingle your taste buds this Tuesday 25 July 2017. You’ll have to travel a long way to find as good.
See what you’re missing today at Ballyrobin Country Lodge – just minutes from Belfast International Airport and easily accessible to all major routes in Northern Ireland.
We know you will not be disappointed and we look forward to serving you. Click here to see the menu.
It was time to celebrate as the Ballyrobin Country Lodge picked up the Hotel Restaurant of the Year Award at the second annual Food Awards Northern Ireland held at the Crowne Plaza Hotel in Belfast on Monday, July10th in a celebration of the Northern Irish food industry.
The Food Awards Northern Ireland recognise the success of local professionals and establishments. The winners are a true reflection of high standard and customer service as they are chosen by members of the general public.
The black tie event was hosted by broadcaster, Pamela Ballantine who welcomed on stage talented individuals and businesses, acknowledged for constantly delivering high-quality food products and impeccable service to their customers.
Several of the awards were split into local regions to ensure the diverse range of businesses from across Northern Ireland are recognised for their hard work.
These were the second annual Food Awards Northern Ireland and are a true reflection of the talent in Northern Ireland and aim to ensure that the hard work and determination of Northern Irish food professionals doesn’t go unnoticed. In addition, the awards supported the Make-A-Wish Foundation and the charity raised £1,430.00 which helps grant magical wishes to children and young people fighting life-threatening conditions.
Elaine Kelly, General Manager of The Ballyrobin Country Lodge was naturally delighted to have received this accolade and commented:
“We are honoured and delighted to have won this award in the presence of great competition including The Merchant Hotel in Belfast who won this particular award in 2016. This success is down to the kitchen team led by Jim Mullholland , Executive Chef and Man-Ting Chan, Assistant Manager who together with her team work tirelessly to provide the best dining experience you can come to expect here at The Ballyrobin Country Lodge.
Recently we hosted Celebrity Chef Jean-Christophe Novelli who came to stay and dine with us as he paid a visit to Balmoral Show 2017. He was full of praise for the team here at Ballyrobin after his own dining experience and was sure we would pick up awards soon – his words have now come to fruition and we look forward to welcoming him again soon .
Congratulations to all the great finalists and winners who represent the Northern Irish food industry and enhance its reputation nationally and internationally.”
For more information contact Elaine Kelly, General Manager, The Ballyrobin Country Lodge on 028 9442 2211 or by email to firstname.lastname@example.org
Naturally we love it when guests come back to stay or dine with us as it’s a sign of a job well done. So we were delighted when Celebrity Chef Jean-Christophe Novelli came to stay and dine with us as he paid a visit to Balmoral Show 2017.
Jean- Christophe chose from the dinner menu and had the following tasting dishes :
Bowl of Spanish Arbequina Olives with Achill Island Sea Salt & Seaweed Bread & Abernethy Butter
Lobster Cappuccino, Seaweed Powder, Sea Salt & Rosemary Bread
Wild Turbot, Charred White Asparagus, Fennel Veloute, Borage & Monkfish Cheek
Braised Ox Cheek, Hannans Salt Aged Chamber Beef, Confit Carrot, Roscoff Onion Textures
The following morning after a good nights sleep he had a full cooked breakfast and took time to go into the kitchen to thank Ephriam the chef personally.
Jean-Christophe was so impressed with the staff all staying late the last time he dined at the Ballyrobin in 2016 – his flight was delayed and all the staff stayed late for him to dine.