• Cyril McAree

A Familiar Face Returns To Galgorm Resort & Spa

Chris Rees has been appointed Executive Head Chef at luxury Northern Ireland hotel & resort, Galgorm Resort & Spa. He joins from his most recent position at Ox Restaurant in Belfast, where he worked for two and a half years. Rees is no stranger to Galgorm Resort & Spa near Ballymena and its 3 AA Rosette restaurant; The River Room. As he worked within its kitchen’s from 2009 until December 2014, working his way up from Sous Chef to eventually holding the position of Head Chef.

Colin Johnston, General Manager commented: “We are delighted to welcome Chris back to head up our innovative and passionate team. We have exciting plans for the future of The River Room Restaurant and can think of no one more qualified to lead the way than Chris!” The River Room embodies the ethos of Galgorm in its menu and dishes, offering a unique and memorable dining experience.

It is one of four restaurants in Northern Ireland to be awarded 3 AA Rosettes for culinary excellence. Head Chef Chris Rees creates dishes that are true to the ingredients, showcasing local artisan producers with menus that change daily. The menus are packed with seasonal ingredients sourced from carefully selected local suppliers and the Resorts very own kitchen garden, all imaginatively served to complement an extensive wine list. A popular choice is The River Room’s 5 course tasting menu, which includes dishes such as: Cured trout, curry, whey & lovage. Also Asparagus, lardo, mushroom with truffle. Halibut, ham, razor clam, pea. Lamb, sweetbread, aubergine and nettle. Followed by, Strawberry, yoghurt, bee pollen and lemon.


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