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As the days grow longer and the promise of spring lingers in the air, we’re brightening up your glass with a tropical twist on a Brazilian classic. Introducing our Mango Caipirinha – The Rabbit Hotel’s cocktail of the month for April.

Bursting with zesty lime, sweet mango, and the bold kick of Cachaça, this vibrant cocktail is the perfect sip to welcome warmer days. Whether you're joining us at the bar or mixing it up at home, here’s how to bring a taste of sunshine to your glass.

Ingredients:

• 50ml Cachaça
• 4 lime wedges (muddled)
• 1 demerara sugar cube
• 35ml mango purée
• 10ml mango syrup

Method:

• Place one cube of demerara sugar into a Boston shaker.
• Pour 50ml of Cachaça over the sugar cube.
• Gently muddle the sugar until dissolved.
• Add four fresh lime wedges and muddle again to release their juice.
• Add the mango purée and mango syrup.
• Fill the shaker with ice and shake vigorously until well chilled.
• Pour (or “dump”) the contents into a whiskey glass.
• Garnish with a slice of fresh mango.

Whether you're lounging lakeside or setting the mood for an evening in, this Mango Caipirinha is sure to add a splash of sunshine to your April. Pop by The Rabbit to try it from the hands of our expert bartenders - or give it a go at home and bring a little of The Rabbit magic to your own cocktail hour.

Cheers!

Best place to stay in Northern Ireland’ confirms December opening date for new accommodation which will create 14 new jobs.

The Rabbit Hotel & Retreat in County Antrim has invested £2.5 million to expand its stylish guestrooms to enhance the property’s awarding winning facilities.

The boutique hotel, named as the ‘Best Place to Stay’ in Northern Ireland for 2024 by The Times and Sunday Times, unveiled the detailed internal and external plans for 17 new guestrooms, at an exclusive behind the scenes visit by the Mayor of Antrim and Newtownabbey Borough Council, Councillor Neil Kelly.

The stylish new guestrooms, which are part of a new courtyard of accommodation, will blend seamlessly into the hotel’s picturesque grounds, complementing The Rabbit’s existing 33 guestrooms and offering an elevated guest experience that is sure to impress.

The opening of the 17 new bedrooms, scheduled to welcome their first guests from 6 December, will result in 14 additional jobs, bringing The Rabbit’s total workforce to 150.

Tiarnan O’Neill, Galgorm Collection Group Finance Director said:

“It was a privilege to welcome The Mayor of Antrim and Newtownabbey, Councillor Neil Kelly to be among the first to see the plans for the 17 new bedrooms currently in development at The Rabbit Hotel & Retreat. “

This £2.5 million investment underscores our commitment to continuously evolve and elevate our guest experience, while also creating valuable job opportunities for the local area. We’re proud to contribute to the regional economy and boost tourism in the area, attracting visitors from across the island and beyond to experience the very best that Northern Ireland has to offer.”

The bedrooms in the new-build accommodation extension will each come with all the luxurious amenities and mod-cons synonymous with stays at The Rabbit, including Dyson hairdryers, retro Swan kettles, Bluetooth speakers and for the one ‘Luxe’ room that complements the 16 other ‘Comfy’ rooms, an indulgent free-standing bath.

The Rabbit Hotel & Retreat, purchased in 2019 by Galgorm Collection, has to date received a £12 million facelift – including the addition of a spa, treatment rooms and wedding ceremony space, refurbishment of the bar and restaurant, enhancement of existing bedrooms, and an upgrade of wedding and event spaces.

The Mayor commented:

“I warmly welcome the jobs announcement and accommodation expansion plans shared today by The Rabbit Hotel & Retreat, which highlight their unwavering commitment to providing employment opportunities in our borough, and to elevating the hospitality experience for both visitors and locals alike.

“The Rabbit Hotel & Retreat has consistently demonstrated strong leadership in the hospitality industry within Antrim and Newtownabbey, and we look forward to seeing the latest development come to completion in December.”

Perhaps best recognised by the iconic disco ball which hangs above its alluring Roman bath, The Rabbit Hotel & Retreat, situated just 20 minutes from Belfast and 10 minutes from Belfast International Airport, is perched over a stunning lake in the picturesque village of Templepatrick, and offers a range of unique spa amenities including the only man-made heated pebble beach on the island of Ireland, as well as a series of hot tubs, Swedish sauna, salt room, exclusive spa treatments and unique botanical bathing experiences.

Its restaurant has been officially recognised for its food and dining excellence, achieving an AA rosette for culinary excellence, whilst The Rabbit’s Spa was awarded Recommended Spa at the 2023 AA Hotel Spa Awards.

Lynsey Gordon, Associate Director at The Rabbit Hotel & Retreat, commented:

“The hotel has been the subject of significant investment since its acquisition by Galgorm Collection in 2019 and we are incredibly proud of the dramatic transformation that has been realised across the site.

“The extensive redevelopment – a result of our team’s talents, dedication and efforts coupled with the unwavering support of our guests – has seen the hotel rightfully recognised both nationally and internationally as offering an outstanding experience to guests.

“As we continue to further progress our planned redevelopment works, we’re pleased to now be able to share our latest expansion plans which will significantly enhance this unique property. With proposals agreed and contractors on site, I’m delighted to confirm that our 17 new bedrooms will be available to book from the 6thDecember 2024 and we look forward to welcoming our first guests just in time for the festive season.”

To celebrate the launch of the new guestrooms, The Rabbit Hotel & Retreat is offering its exclusive "Ready to Retreat" package. Guests can enjoy an overnight stay in one of the new comfy rooms, access to the spa from 12 noon, a private duo clay ritual, breakfast, and a complimentary bottle of Prosecco, all from just £200 per room. Valid from 6th December until end of February.

Book now at rabbithotel.com.

Galgorm Collection are celebrating World Wellness Weekend this September, which aims to inspire and empower people to make healthier choices and enjoy an active lifestyle with family & friends. The Rabbit Executive Chef Niall Sarhan has shared a delicious and nutritional Tandoori Whole Roast Cauliflower recipe for you to enjoy making at home.

Ingredients

1 Cauliflower

For the Tandoori Marinade:

100g Yoghurt

100g Soft Cheese

3 Green Cardamom Pods

1 tsp Ground Turmeric

2 tsp Kashmiri Chilli Powder

1 tsp Kasoori Methi

½ tsp Garam Masala

1 tbsp Lime Juice

½ tsp Ginger Paste

½ tsp Garlic Paste

3 tbsp Unsalted Melted Butter

1½ tsp Salt

For the Green Chutney:

30g Fresh Coriander

15g Fresh Mint

1 Green Chilli

¼ tsp Cumin Seeds

10g Fresh Ginger

2 Garlic Cloves

1 tbsp Lime Juice

1 tsp Sugar

3 tbsp Yoghurt

For the Beetroot Purée:

5 - 6 small cooked beets (about 8 - 10 ounces)

1 garlic clove

2 tbsp lime juice

2 tbsp extra virgin olive oil

1 tsp kosher salt or to taste

½ tsp chili powder

¼ tsp cumin

Add all the ingredients into a high powered blender and blend until smooth.

Method

Heat the oven to 190°C. Combine all the marinade ingredients in a large bowl, reserving 2 tbsp melted butter to brush the cauliflower while it cooks.

Remove the leaves from the cauliflower, then place the whole head into the marinade bowl. Make sure the cauliflower is thoroughly coated with the marinade, especially in the crevices.

Place the marinated cauliflower on a baking tray, lined with baking parchment. Roast in the oven for 40-50 minutes or until the cauliflower is tender and nicely charred on the outside. Raise the temperature to the highest your oven will go for the last 10 mins of cooking time and keep brushing with melted butter every 5 minutes. Check to see if the cauliflower is done by inserting a knife into its core – it should go through easily.

While the cauliflower is roasting, prepare the green chutney. Put all the ingredients, except the yoghurt, into a blender and blend until you have a smooth, thick green paste. Add a splash of water if required. Add salt to taste (start with ½ tsp then add more, if you like).

Put the yoghurt into a bowl and fold the blended chutney mix through it. Check the seasoning and set aside.

Drizzle the cauliflower with extra melted butter, garnish with roast almonds and pomegranate and serve with the chutney on the side.

Switch to off mode this Summer at The Rabbit Hotel & Retreat

Venture deeper into the heart of County Antrim and discover The Rabbit Hotel & Retreat, just a short 10-minute drive from Belfast International Airport. Named by The Times and Sunday Times, as ‘2024 Northern Ireland Hotel of the Year’ in its prestigious roundup of ‘Best Places to Stay’, The Rabbit is nestled in the charming village of Templepatrick and overlooking a picturesque lake, this sanctuary offers the perfect vantage point to admire the vibrant blooms of summer. Boasting premier spa facilities, including the island of Ireland's only man-made heated beach, guests—whether staying overnight or visiting for a day of relaxation—can fully embrace the essence of the season while lounging by the outdoor pool, adorned with a captivating overhanging disco ball, and soaking in the tranquil ambience that surrounds The Rabbit Hotel & Retreat.

Hop to it this summer | From £190 per room

Discover the very best The Rabbit has to offer with the seasonal 'Hop to It' stay and immerse yourself in the joys of summer. Relax and unwind with a visit to the spa, where you can luxuriate in its magnificent outdoor facilities and lounge in the Roman bath. Treat yourself to a Duo Clay Ritual to cleanse both body and mind or opt for the brand-new Botanical Bath private bathing experience for an extra touch of indulgence. After a day of pampering, retreat to your snug and cosy guestroom for a restful night's sleep. With access to The Spa from midday on your day of check-in until you check out, continue your relaxation into day two — but don't forget to enjoy your breakfast. This summer escape, starting from just £190 per room, promises pure bliss and rejuvenation.

Experience ‘The Full Works’ this summer | From £495 per room

Truly indulge with The Full Works package at The Rabbit Hotel & Retreat and emerge refreshed and rejuvenated for the summer season. Enjoy full access to The Spa's luxurious amenities, including the Roman bath, heated pebble beach, and hot tub, allowing you to unwind in ultimate comfort. Elevate your experience with a private Duo Clay Ritual and indulge in a 60-minute spa treatment of your choice. Delight your taste buds with a fabulous seasonal three-course evening meal at The Rabbit Restaurant, followed by a night of pure relaxation in the hotel’s exquisite accommodation. Wake up and refuel with a delicious breakfast before immersing yourself in another day of bliss at The Spa. With prices starting from £495 per room, this Summer Getaway promises to be an unforgettable retreat. Additionally, guests can enhance their stay or day spa package with a 60-minute lakeside botanical bathing experience. For those who wish to treat themselves to a mid-week getaway, The Rabbit’s Midweek Moments Summer Package is not to be missed. From £280 based on two people sharing, enjoy an overnight stay in a Scandi-inspired guestroom, full access to the spa, as well as a private 60-minute Botanical Baths experience and a summer cocktail to cheers to a fabulous evening.

Day Spa in style this summer | From £79 per person

Experience a blissful summer day spa retreat at The Rabbit for the ultimate seasonal refresh. With a number of special packages on offer to meet your needs, these grant full access to the spa facilities, with treatment and dining options also available. The Lakeside Zen experience, starting from £79pp, offers visitors spa access from 8am, for a slow and relaxing start to the morning, before enjoying lunch in the Palm House. For those who prefer to catch the sun set over the Co Antrim hills, indulge in dinner in The Rabbit Restaurant before making your way to the spa at 6:00pm with the Sunset Spa Package, from £79pp. Experience the ultimate summer indulgence and leave feeling ready to embrace the busy summer season ahead. If you've booked some time off this summer and want to fill your diary with a little relaxation, treat yourself to a mid-week spa day from £125pp. Sure to leave you feeling refreshed, enjoy our hot outdoor spa along with a treatment designed to give you a lovely glow with a full body exfoliation followed by a tranquil facial massage infused with rosehip oil giving that plump to the skin. 

EXPLORE SUMMER

Argubly the best thing about summer is the al fresco get togethers and barbecuing to your heart's content. One of our Executive Chef's Aidan top tips for a great BBQ is boosting the flavour of your chosen meat with marinades and dry rubs, which you are best doing before cooking to get the most from the flavour. Check out our favourite recipes below for marinating!

House Rub Recipe

INGREDIENTS

• 2 tsp fennel seeds
• 1 tsp cumin seeds
• 1 tsp whole black peppercorns
• 1 tsp coriander seeds
• 100g soft dark brown sugar
• 50g caster sugar
• 2tsp garlic powder
• 100g table salt
• 3tsp smoked paprika
• 6tsp paprika
• 1tsp dried oregano
• 1 tsp cayenne

METHOD

1. Toast the fennel, cumin, coriander & back peppercorns in a dry pan over a medium heat for a few minutes, shaking the pan, until the spices release an aroma

2. Tip into a bowl and leave to cool

3. Use a pedestal and mortar to grind the spices to a coarse powder, combine with the remaining ingredients and mix thoroughly

Hot Sauce Recipe

INGREDIENTS

• 1kg red peppers
• 250g red chillies
• 5g Maldon sea salt
• 25ml cider vinegar
• 25ml maple syrup
• 25g garlic cloves

METHOD

1. Grill the peppers and chillies on the BBQ backening the skin all round. Place into a container with a lid and leave to cool. Peel the peppers and chillies, Discard the skins and as many seeds as possible, then put the flesh into a saucepan

2. Add the rest of the ingredients to the pan, bring to a simmer and cook over a low heat for 30 minutes

3. Put the mixture into a blender and blitz until well mixed but still a little chunky. Decant into a 500ml sterilized jar or bottle and refrigerate. The sauce will keep in the fridge for 1 week.

BBQ Sauce

INGREDIENTS

• 25 ml vegetable oil
• 1 white onion, peeled and grated
• 1 garlic clove, peeled and grated
• 25g Spice Mix (see below)
• 125ml apple juice
• 125ml cider vinegar
• 135 ml maple syrup
• 125mlFrench's mustard
• 125ml treacle
• 125ml apricot jam
• 500ml Ketchup
• 25g smoked Maldon sea salt

SPICE MIX INGREDIENTS

• 5g fennel seeds
• 5g cumin seeds
• 5g coriander seeds
• 5g celery seeds
• 5g mustard seeds
• 5g black peppercorns

METHOD

To make the spice mix, toast all the spices in a dry pan over a medium heat for a few minutes, shaking the pan until golden. Tip into a bowl and leave to cool. Blitz the toasted spices in a blender to a rough powder.

1. Heat the vegetable oil in a pan over a medium heat. Add the onion, garlic and spice mix and cook gently for 10 minutes, or until the onions are cooked through.

2. Add the apple juice and cider vinegar and simmer until reduced by a third

3. Add the remaining ingredients, bring to a simmer and continue to simmer for 5 minutes.

4. Blitz the sauce with an immersion blender, then pass it through a fine sieve. Pour into a 1 litre sterilized bottle. Once cool, store in the refrigerator and use within 2 weeks.

MORE BBQ TIPS

Preheat your BBQ

Whether you are using a gas or charcoal BBQ, ensure you leave enough time for it to get to cooking temperature before you actually need it.

Precook your meats

Works great if you have a large number of people to feed. Cook in a low oven, without colour and finish on the BBQ. Works great for tender pork or beef ribs

Prevent sticking to get those grill marks

Ensure the grill is hot enough before putting any food on it. As an extra trick rub the grill with a ½ raw potato. The starch will act as a temporary non-stick barrier.

Know your heat zones

BBQs will naturally have hotter and colder areas, and knowing where these are and what to cook on them will help your BBQ skills. Direct heat for searing, indirect heat for finishing cooking. The Shelf in the lid can be used to keep your food warm whilst you cook more.

Let your meat rest

Get a casserole dish with a lid, when you have finished cooking, put your meat in there and let it relax, this will help ensure it is tender. If you carve or start eating it before, it will be really tough in comparison to when it’s properly rested.

Don't run out of fuel

Seems like an obvious one, but make sure you have enough charcoal or gas in the tank before you start.

Clean up

Get into the habit of cleaning down the grill after you’ve finished will make it quicker to set up next time. Don’t worry about intense scrubbing, instead scrunch up some foil and rub it along the bars of the grill to get them clean and help keep them rust-free, too. Did you know? Half of a raw onion it will get any unwanted burnt bits off with ease!

Try out our favourite summer sour cocktail at home, made using the new Watermelon & Basil Grey Goose Essences vodka. This recipe is provided by our talented mixologists and is sure to be a great choice for summer.

Ingredients

• 35ml Grey Goose Watermelon & Basil Essences Vodka
• 15ml Midori Melon liqueur
• 25ml Fresh Lime Juice
• 20ml Simple Syrup
• Whites of 1 Egg

Method

• Chill a coupe glass with ice and set to the side
• Add all ingredients to the large half of the cocktail shaker, we advise starting with the fruit juices in case you make a mistake and waste the precious alcohol.
• Place the smaller half on top keeping one side flush with larger half and the other creating a semi-circular opening, ‘dry shake’ (without ice) vigorously for about 10seconds.
• Hold the tin in one hand, and clap it with your other hand as the tins start to separate at the semi-circular opening you left, Add ice to shaker, place the smaller half back on top at the same angle and shake again.
• Once you have removed the smaller of the two tins, place your strainer on top, I hold the tin in my palm between my thumb and last three fingers leaving my first free to hold the strainer in place on top of the tin. Ditch the ice from your chilled glass and pour - for best results, use your other hand to hold a double strainer and pour your cocktail through both strainers to remove any little shards of ice.
• Garnish with a slice of fresh watermelon

Enjoy!

A taste of summer. Check out our latest recipe from Executive Chef Aidan. This dessert is a symphony of flavors and textures, a culinary masterpiece that tantalises both the taste buds and the eyes, have a go yourself!

Elderflower Cordial

2 ½kg white sugar, either granulated or caster

2 unwaxed lemons

20 fresh elderflower heads, stalks trimmed

85g citric acid (from chemists)

Method

1. Put the sugar and 1.5 litres water into the largest saucepan you have. Gently heat, without boiling, until the sugar has dissolved. Give it a stir every now and again. Pare the zest from the lemons using a potato peeler, then slice the lemons into rounds.

2. Once the sugar has dissolved, bring the pan of syrup to the boil, then turn off the heat. Fill a washing up bowl with cold water. Give the flowers a gentle swish around to loosen any dirt or bugs. Lift flowers out, gently shake and transfer to the syrup along with the lemons, zest and citric acid, then stir well. Cover the pan and leave to infuse for 24 hrs.

3. Line a colander with a clean tea towel, then sit it over a large bowl or pan. Ladle in the syrup – let it drip slowly through. Discard the bits left in the towel. Use a funnel and a ladle to fill sterilised bottles (run glass bottles through the dishwasher, or wash well with soapy water. Rinse, then leave to dry in a low oven). The cordial is ready to drink straight away and will keep in the fridge for up to 6 weeks. Or freeze it in plastic containers or ice cube trays and defrost as needed.

To Make the Posset

2 tbsp elderflower cordial

300ml double cream

100g caster sugar

Zest and juice of 1 lemon

Method

1. Place the cream and sugar in a saucepan and bring to a simmer slowly until the sugar has dissolved. Cook for 1-2 minutes. Stir in the lemon zest and juice and the elderflower cordial.

2. Pour the cream mixture into 4 decorative glasses half way. Set in the fridge until firm.

For the gooseberry compote

500g gooseberries, topped and tailed

75g caster sugar

Method

1. Put the gooseberries in a pan with the sugar and 50ml water. Bring to a simmer and cook gently for about 10 minutes, until the gooseberries are soft.

2. Leave to cool completely, and then chill.

Carmelised White Chocolate

250g white chocolate 

Method

1. Preheat the oven to 120°C/gas mark ½.

2. Break up the white chocolate into small, evenly sized pieces.

3. Spread out the white chocolate onto a shallow baking tray and place in the oven for 10 minutes.

4. Remove from the oven and stir and spread around the chocolate with a spatula.

5. Repeat this process every 10 minutes for 30-60 minutes, until the white chocolate is deep-golden brown in colour. During this time, the chocolate may turn lumpy and have a ‘chalky’ appearance - this is normal, so keep going.

6. Once the chocolate has caramelised and has reached the correct consistency, place between 2 large sheets of greaseproof paper and roll until 1mm thick. Break into shards and store in the freezer until needed.

Italian Meringue

100g of caster sugar

25ml of water

50g of egg white

Method

1. Put the sugar and water into a small saucepan over a medium heat with a thermometer resting in the liquid.

2. Start to slowly whisk the egg whites either in a stand mixer or with a hand-held electric whisk until just starting to foam.

3. Heat the sugar until it reaches 121°C then slowly pour into the egg whites whilst still whisking.

4. Turn the whisk up to full speed and whisk until cooled to room temperature – the meringue is now ready to use.

5. Spoon into a piping bag with a star nozzle and store in the freezer.

To Plate

Spoon some of the gooseberry compote on top of the posset, pipe some Italian meringue on top of this, arrange some caramelised white chocolate shards between the italian meringue.

If you made your own elderflower cordial, you could add some leftover flowers here as a finishing touch.

Here’s everything you need to know to recreate our Valentine's 'Be Mine' cocktail at home!

What you will need

• 1 Coupe Glass
• 1 Boston Shaker
• 1 Hawthorne Strainer
• 1 Double Strainer
• 1 Bar Measure

Ingredients

• 25ml Grey Goose Strawberry & Lemongrass Essence
• 25ml Cherry Brandy
• 35ml Pineapple Juice
• 35ml Cranberry Juice
• 20ml Fresh Lime Juice
• 15ml Blackberry Syrup

Method

• Add ice to your coupe glass and set aside to chill.
• Start to add your ingredients to the smaller half of the Boston shaker.
• Top tip: Always start with your fruit juice, syrups and work your way up.
• Fill the your shaker with ice, and place the other half of the shaker on top. Try to keep one side of the shaker tin flat, and the other with a gap.
• Shake firmly for 5 - 10 seconds, with the smaller tin closest to you.
• Hold the shaker in one hand with the larger of the two parts at the bottom. Where the two tins start to open up into the curve, clap with your other hand and it should pop open.
• Remove the ice from your coupe, place the Hawthorne strainer on top of your shaker and hold the double strainer over your coupe glass.
• Gently pour the liquid from the shaker through the two strainers and you should have a nice foamy texture on top from the pineapple juice.
• Garnish if you wish! We choose an edible flower for ours, it is Valentine's after all!

At The Rabbit Hotel and Retreat, we know that life’s all about finding balance between the quirky and the calm—and what better time to explore this than World Wellness Weekend? With mindfulness and serenity at the heart, it’s your perfect excuse to hit pause and reconnect with the present moment. Let’s face it, modern life can be a whirlwind, but finding time for mindfulness doesn’t have to be a chore. Here’s how to seamlessly weave it into your routine, with a little help from our luxurious but laid-back approach.

What is Mindfulness?

Mindfulness is about being fully present, truly engaging with your thoughts, surroundings, and feelings. We all know how easy it is to be physically present but mentally miles away, especially when we’re with family or friends. The beauty of mindfulness is that it brings you back to the here and now, so you can enjoy life in all its quirky, glorious detail.

The Benefits of Mindfulness:

• A calmer mind and body, leaving you refreshed.
• A more balanced way of reacting to life’s little ups and downs.
• Better decision-making, because you’re focused on the moment, not the noise.

Bringing Mindfulness into a Busy Lifestyle

Even if your calendar’s bursting at the seams, you can still embrace mindfulness. Here are some simple, laid-back ways to introduce mindfulness into your life—no stress, just small moments of calm.

1. Get Outside

Take a stroll, and even better, invite someone along. A walk-and-talk in the fresh air can be the perfect way to catch up, clear your mind, or even hold a meeting. It’s all about blending the practical with the peaceful.

2. Quiet Time

Carve out a moment of silence each day, even if it’s just for a few minutes. Switching off can be tough, but there are some brilliant apps to help you tune into the quiet and away from the chaos.

3. Indulge Mindfully

If you’re going to treat yourself, make it count. Whether it’s a cheeky bun or your favourite cocktail, savour every mouthful. Enjoy it to the fullest - just don’t go for seconds. It’s about balance, not deprivation.

 4. Pen to Paper

Writing down your thoughts might seem old-fashioned, but there’s something wonderfully freeing about it. Seeing your thoughts laid out on paper clears your head and gives you a fresh perspective.

5. Do What You Love

Find an activity that makes your heart sing, whether it’s a dance class, yoga, or even a bit of gardening. When you’re doing something you genuinely enjoy, it stops feeling like an obligation and starts feeling like joy.

6. Create a Relaxing Space

At The Rabbit, we’re big believers in creating sanctuaries, and your bedroom should be no different. Light some candles, run a bath, and ditch the phone. Whether it’s a midweek escape or just a night off, prioritise your own chill time. After all, you can’t pour from an empty cup!

This World Wellness Weekend, make the most of the quirky calm. Embrace mindfulness and serenity the way we do - laid-back, luxurious, and perfectly suited to your lifestyle. By making these little shifts, you’ll find that serenity comes naturally, and life feels a whole lot richer.

1. The Décor  

Northern Ireland’s most iconic wedding venue, The Loft is an exclusive-use venue offering an environment of unabridged luxury. Come see for yourself! 

2. Social Dining Experience

Enjoy your first meal as newlyweds with up to 140 of your family and friends gathered in this one-of-a-kind setting. A unique feasting menu celebrates the joining of two families through a social dining experience.

3. Personal and Heartfelt Service

The Loft’s team of wedding planning experts are proud to do things differently, with all the character and charm of a luxurious wedding setting, couples can expect heartfelt personal service paired with a relaxed, easy-going atmosphere. 

4. The Food

Enjoy a unique twist on a traditional wedding feast. Think sharing boards, dinner served from the pantry and delicious desserts. 

5. On-site Ceremonies

Walking down the aisle is one of the most important moments of your big day. Our beautifully intimate Boathouse Ceremony room sits lakeside and reflects the rustic charm and natural warmth of the Loft. Hosting your nearest and dearest, this elegant setting is the perfect space to say your I Do’s. Licensed for civil ceremonies, partnerships, blessings, and renewals of vows. 

6. Unique Enhancements  

The Loft’s enhancement features are perfect for those wishing to step it up a notch. From a grazing table and canapes to a candy, gin, or cigar & whiskey cart and more, make the day yours. 

7. The Showstopping Spa at The Rabbit Hotel & Retreat

Exuding a mix of sophisticated luxury and Bohemian glam, The Spa promises luxurious facilities, laid-back Balearic vibes and a chilled party playlist to match, making it the perfect spot for post-wedding celebrations. If you want to celebrate day two in style, enjoy a dinner in the cosy surrounds of The Restaurant, or BBQ after a day of lounging around The Spa or pool party for an unforgettable night– keep the good times going with endless options available.

Check out our cocktail of the month! Rum Rabbit Rum is the perfect cocktail for spring time, enjoy at home or in the garden as the weather gets warmer!

Ingredients:

• 35ml Caribbean Rum
• 15ml crème de mure
• 20ml peach syrup
• 35ml pineapple juice
• 15ml lemon juice
• 75ml white peach and jasmine soda

Method:

• Grab your Gin Goblet glass & chill with ice
• Taking a Boston shaker and add all the ingredients apart of the soda, add ice
• Shake firmly for 5 - 10 seconds, with the smaller tin closest to you
• Remove ice from goblet gin glass and stir in the cocktail, add some fresh ice
• Top up with the soda.
• Garnish with pineapple and blackberries (optional)

Enjoy!

Ingredients 

Potato pancake

• 250g mash potato
• 60ml milk
• 40g plain flour (we use Gluten Free Flour)
• 2 eggs
• 15g bicarbonate of soda
• Mixed fresh herbs (we use dill and chives)
• Salt and pepper to taste

Pickled apples

• 10 granny smith
• 500 ml cider vinegar
• 30g sugar
• 15g salt
• 15g pickling spice

Pickling spice - Blitz together

• 30g mustard seeds
• 15g allspice berries
• 10g coriander seeds
• 5g chilli flakes
• 5g ginger powder
• 2 cinnamon stick
• 6 whole cloves

Red wine jus

• 1 glass red wine
• 1 shallot sliced
• 1 tbsp sugar
• 500ml quality beef stock
• 1 sprig rosemary
• 1 sprig thyme
• 1 bay leaf
• 5 whole black peppercorns

• 100g spinach 
• 2 tbsp butter
• salt & pepper to taste

• 4/5 purple sprouting broccoli (tenderstem broccoli would work equally as well)
• 2 tbsp butter
• 1 duck breast per person, sinew trimmed and fat scored in a criscross fashion

Method

1. Boil or steam your potatoes and pass through a potato ricer.
2. Preheat the oven to 180°C.
3. Peel, ½ and slice the apples. We use a mandolin to get lovely thin, uniform slices. Place in a heatproof container.
4. Place all pickling spice ingredients in a pot, boil until the sugar dissolves and pour over the apple slices. Allow to cool before using.
5. Preheat a pan on a medium to high heat. Season the duck breast with salt and pepper and add to the pan, with no oil, skin side down. Fry for 6 - 7 mins until the skin is a beautiful golden brown colour, then put the pan of duck into the oven for 9 mins. Remove from oven and allow it to rest whilst you prepare the other ingredients.
6. Mix all ingredients for the pancake recipe in a large bowl to form a batter and season according to taste. Preheat a pan on medium heat. Add some oil, add a large spoon of the batter mix to the pan, and cook for 5 to 6 mins on one side, flipping over and cooking for 5 -6 mins on the other, keep warm for plating later. Keep going until all the batter is finished.
7. Place a pot on a high heat, add the wine, herbs, sugar sliced shallot, and reduce until you have ¼ of the wine left. Add the beef stock and continue to reduce until you have a thick dark sauce, the consistency of gravy. Keep warm until later.
8. Melt 2 tbsp of butter in a pan on a medium heat until foaming, wash the spinach leaves and add to the butter, add salt and pepper, cook until wilted, set aside for plating
9. Cook the broccoli according to the packet instructions and toss in the melted butter adding salt, set aside for plating
10. Square of the duck, and slice into 3 pieces lenghtways, it should be lovely and pink inside, if you prefer it a little more cooked, place back in the oven for the desired amount of time.

To plate

1. Layer up 2 pancakes and the spinach per person
2. Place the sliced duck on top
3. Spoon some of the jus over the duck
4. Garnish with the broccoli and pickled apple slices

Galgorm Collection are celebrating World Wellness Weekend this September, which aims to inspire and empower people to make healthier choices and enjoy an active lifestyle with family & friends. The Rabbit Executive Chef Donna Hughes has shared a delicious and nutritional Açai Bowl recipe for you to enjoy making at home.

Ingredients

1 cup frozen berries

1 cup of frozen Açai purée

1 large ripe banana

1 cup of unsweetened almond milk or fruit juice

1 tbsp of nut butter

Add all ingredients into a blender and blend until you get a smooth texture, add more liquid if needed

For the Granola

175g of mixed nuts

1 Cup of dried berries

450g of rolled oats

50g sunflower seeds

125ml sunflower oil

100ml vegan honey

50g pumpkin seeds

Method

Pre heat the oven to 190 degrees

Chop up the nuts and leave some whole

Mix with the oats, sesame seeds, sunflower seeds, pinch of salt in a large mixing bowl

Pour in your honey & oil mixing it all together breaking up any clumps

Once complete place onto a baking tray and bake for 20 - 25 mins until golden

Let the mix cool and mix in the dried berries

Layer the açai mix and granola in a bowl and add your favourite dried or fresh fruit, nuts or seeds to garnish

Cocktails in the garden weather has arrived! Enjoy our delicious Mad Hatters Martini cocktail for you to make at home with friends or family, or to relax and enjoy some 'me time'.

This cocktail will be served in a coupe glass, add ice to the glass and set it to the side to chill whilst you make your cocktail.

Add to your shaker:

• 15ml Mathieu Teisseire Vanilla Syrup
• 15ml Passion Fruit Puree
• 75ml Pineapple Juice
• 15ml Lime Juice
• 35ml Grey Goose White Peach Essence & Rosemary Essence Vodka
• 15ml Apricot Brandy

Add ice & shake

Remove the ice, double strain & serve! Option to add edible flowers to garnish.