Taste of Ulster (WPFG Edition) - Discover Northern Ireland

58www.nigoodfood.com | Guide 2013Ballyrobin Country HouseFACTThe building startedlife 200 years ago as atraditional stone-builtfarmhouse££We bet you’ve “flown” past this place many times on the way tothe airport, but you really should make a “flying” visit next time.(Ok, enough puns.) Seriously, though, you’ll travel (sorry) a longway before you’ll find such good gastro-pub style nosh.The head chef was trained in France, so expect lots of continentaltouches like sautéed foie gras with pickled walnuts and sous videof pig’s cheek.That said, local suppliers are name-checked all over the menu.They use Abernethy butter, Kettyle beef and the chicken is fromLisnaskea. The wheaten bread is made in house, and don’t youjust love the sound of pears poached in beetroot juice for dessert?They’ve just introduced new coeliac-friendly and vegetarianmenus. And there’s a new noodle bar.The early bird is just £10.95 for two courses and did we mentionthe turf fires and gorgeous bedrooms? You may end up cancellingyour flight altogether, but why wait till you’re going to the airport.Go now.Get there: 144-6 Ballyrobin Road, Aldergrove, Crumlin, Co. Antrim. BT29 4EGGet in touch: t: 028 94 422 211 e: info@ballyrobincountrylodge.comw: www.ballyrobincountrylodge.com