Locally sourced food
The finest regional ingredients
We believe in our countryside when it comes to producing the finest regional ingredients. The dishes on our menu allow us the opportunity to showcase some of the best local food producers who share our passion for great local and seasonal produce that has been grown, harvested and reared to the finest ethical and traditional farming methods.
Pop along to the brasserie to sample the finest local produce.
Here’s just a few of Northern Ireland's tastiest hidden treasures that we are proud to feature on our menu:
Maurice Kettyle's Irish lamb is aged for 16 days, from his pure breed Irish sheep herd which grazes on the shores of Loch Erne. The reason for the lamb having such a great taste is Kettyle’s flock has been grazing off the lush grassy shores of the Erne basin for as long as Maurice can remember and then this wonderful raw product is hung and matured for 16 days, more if required, adding flavour and tenderness to an already gorgeous lamb.
Jilly Doogan has been making her own local sausage for 10 years now, starting out with her own wild boar sausage and adding more and more sausage to her range and created this wonderful steak and guiness sausage that you see on our menu here today.
Glenarm Northern Salmon Farm is said to produce the best organic salmon in Ireland “the closest thing to wild salmon there is”. This is then sent to County Cork to Belveliy Smokehouse where Frank Hederman arguably smokes the best salmon in all Ireland.
