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Spa The Rabbit Hotel



Switch to Off Mode this Summer

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. 


Love at the loft The Rabbit Hotel



7 Reasons To Get Married at The Loft

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.

Bbq The Rabbit Hotel



Summer BBQ Tips

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


  • 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



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


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



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


  • 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



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



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.



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!

Germaine hydrate and plump The Rabbit Hotel



Hydrate & Plump by Germaine de Capucinni

Introducing a new treatment to our luxurious spa treatment menu, the beautiful Hydrate & Plump by Germaine de Capucinni!


This treatment is perfect for all skin types and conditions, however, especially perfect for anyone who is concerned with tired, dull, dehydrated or has aging skin concerns. 


For Young Skin

For a younger person, this facial will keep the skin hydrated and plump, which will prevent the first signs of aging.


For Mature Skin

This treatment will provide a deeper plumping effect, while also hydrating the skin.


This facial is gender neutral and has had efficacy tests on both men and women, and it is also dermatologically tested on sensitive skin and those undergoing cancer treatment.


The ingredients for this facial were carefully created to deliver deep into the skin’s tissues, making it a cosmetic alternative to medical-aesthetic injections. The main ingredient to this facial is NLG, which is patented to Germine de Capuccini. It is a blend of hyaluronic acid, lysine and polyglutamic acid, which retains large amounts of water in the skin, therefore plumping and adding volume to fine lines and wrinkles.


This facial uses cryo therapy in the form of a cool massager, resting on ice. This is used in facial massage to reawaken the guests’ senses as it passes across the face, neck, and chest. It will ease the signs of fatigue, pore size and achieve a more youthful appearance. It is fabulous for decongesting puffy skins!


Learn more about this treatment


Cocktail The Rabbit Hotel



Summer Cocktail Recipe

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.


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


  • 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


Nb The Rabbit Hotel



Nicole & Brian


Tell us a little about how you met & talk us through the proposal

We were high school sweethearts, we met in second year before hitting it off in third year. We got engaged on our second trip to Paris after we both fell in love with the city first time round. Brian proposed with a sunrise breakfast overlooking the Eiffel Tower, followed by a private river seine boat trip, and ending with a romantic dinner at a beautiful restaurant watching the twinkling lights of the Eiffel tower above us. A day we will always remember.



We had our ceremony in the beautiful Boathouse. We dreamt of a relaxing, personal ceremony and that is exactly what we got due to this wonderful space and the amazing Chloe Cairns (@chloecairns.thecelebrant).

What made you choose The Loft to host your day?

The venue search was very short for us, I found The Loft on social media while on night duty. Brian woke up to a number of text messages at 4am, “I’ve found our venue”. A viewing was made for that weekend and as soon as we walked into The Loft we both knew it was perfect for us. It was exactly what we wanted from a venue, it ticked all our boxes. The Wedding team at The Rabbit made the process so easy and enjoyable and were always on hand to offer their help and advice and guide you through the process.

Favourite memory of your Wedding

We have so many wonderful memories from our wedding day but one of our favourites has to be having our wee dog at our ceremony. When we found out that The Rabbit was a dog friendly hotel it was the cherry on top. They were more than happy for her to part of our special day and were so accommodating in making this happen. She ran up the aisle towards us when we were pronounced as husband and wife which made for some amazing photos that we will have forever. It meant so much to us and it topped of an amazing ceremony.



Chloe Cairns @chloecairns.thecelebrant


Phoebe Carson @cakesbypheebs


Anna & Jonny @bloomingeventsni


The Nooks @thenooksmusic


Andrew Mckenna @amck_photo


Matthew Irvine @irvineweddingfilm

Wedding Dress & Accessories


Bridesmaid’s Dresses



Freddie hatchet @freddiehatchet






Elderflower posset gooseberry compote italian meringue  caramelised white chocolate The Rabbit Hotel



Elderflower Posset, Gooseberry Compote, Italian Meringue & Caramelised White Chocolate

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)



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



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


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 


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



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.

Rum rabbit rum cocktail The Rabbit Hotel



Rum Rabbit Rum!

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!


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


  • 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)



Duck breast dish at the rabbit The Rabbit Hotel



Roast Grange Farm Duck Breast Recipe


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




  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
Acai bowl The Rabbit Hotel



World Wellness Week | Açai Bowl

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.


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


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

Rachel and richard The Rabbit Hotel



Rachel & Richard

The Happy Couple

Tell us a little about how you met & talk us through the proposal

We met at work in 2015 and officially started “going out” in February 2016. We bought our house together in Portrush in 2018, survived a pandemic and got a puppy (Jax, a Soft Coated Irish Wheaten Terrier) before getting engaged in June 2021. It was the evening before my 28th birthday and we went for a walk with Jax as we normally do, although Roo said we were going for a picnic for my birthday which was the reason for the large backpack he was carrying. We walked along Whiterocks beach and up to the bench that overlooks the coast alongside the fifth green at Royal Portrush Golf Club (Roo has been a member since he was child and I have followed many rounds of golf here)! Roo set out an M&S picnic and a bottle of champagne (which I thought was a bit much as it wasn’t a big birthday, but I wasn’t complaining)! When I was mid breadstick and hummus, I looked round to see Roo down on one knee as the sun started to set, Jax was sitting beside him totally oblivious as to what was going on! Restaurants and bars had only just opened again after lockdown the weekend prior so we were able to celebrate properly in the weeks after!

Your Day, Your Way


We had our ceremony onsite in The Boat House, very fitting as Roo is a volunteer RNLI crew member. A friend of ours conducted the ceremony which added a lovely personal touch and put us at ease. We knew we wanted a short ceremony as we were keen to make the most of the day with all our guests.

What made you choose The Loft to host your day?

The venue is just stunning, we were already sold on the venue before viewing it just from pictures alone, but the team were also so helpful and lovely which was a bonus. We knew we wanted a venue with accommodation onsite but didn’t want a typical hotel or function room style wedding. The Loft was just perfect, and the banquet tables and décor of the room sold it for us, everything was just so easy too. Shoutout to our lovely wedding planner, Claire Graham, for her help on the lead up!

Favourite memory of your Wedding

Spending time with our friends and family! We also loved to be able to stay at the venue for 3 nights, getting ready there that morning and having a day two BBQ with some time to relax in the Spa too. We can’t wait to go back again.

Shout Out to the Dream Team 

Wedding Stationery

We did online wedding invites through Greenvelope


Angel Cake Bakery


Pixie and Piper Flowers NI


Aria String Quartet for ceremony and drinks reception, Anna’s Number were our band & Darran Wallace from Northern Lights Event Hire was our DJ. Take 3 performed at our day two.


LIT Photography NI


Forever Endeavour Films

Wedding Dress & Accessories

Pippa Bridal, Rainbow Club, Lily & Roo and Astrid and Miu

Bridesmaid’s Dresses

Six Stories


McCalls of Lisburn



Sian Sutherland


Holly from The Beauty Bar, Coleraine


My friend Chloe and her colleague (also Chloe!) from Chloe’s Hair Studio, Coleraine

Chef The Rabbit Hotel



BBQ tips by chef Declan Donnolly

Explore The Rabbit chef Declan Donnolly's top tips on a successful BBQ to impress family & friends this Summer!

1. The best tip for a good BBQ is all in the preparation. Marinating your meat and poultry in advance (maybe that morning, or the day before) gives a more in depth flavour.

2. Different types of coals provide a better smoke depending on the meat. I would use a medium heat to slowly cook your meat, because if it’s too hot you can end up with too much char before the meat is fully cooked.

3. Basting every now and again adds even more flavour and it’s a great idea to use a bunch of fresh herbs such as thyme or rosemary as your basting brush.

4. Don't forget, a good BBQ also relies on the side dishes. Baked potatoes wrapped in foil cooked perfectly, a sweetcorn salsa or potato salad is a tasty option and buttered corn on the cob is also a great addition.

Why not add our delicious Sangria?


  • 100ml of White wine
  • 25ml of orange syrup
  • 25ml of passion fruit liqueur
  • 15ml of lime
  • Orange bitters


  • This cocktail will be served in a wine glass, add ice to the glass and set it to the side
  • Start adding all the ingredients in the glass and add some orange bitters on the top
  • Add any fruit that are on season such as strawberries or oranges
  • Finish your cocktail with couple of straws & an edible flower (optional)


Pumpkin pie The Rabbit Hotel



Pumpkin Pie

Pumpkin Pie, an excellent way to use up those leftover Halloween pumpkins and enjoy a delicious treat!


  • Shortcrust pastry (a shop bought sweet pastry case will work just as well)
  • 300g plain flour
  • 150g unsalted butter
  • 100g icing sugar
  • 2 egg yolks


  • 750g pumpkins peeled, deseeded and cut into chunks
  • 140g caster sugar
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 2 eggs
  • 25g melted butter
  • 175ml milk


  • Shortcrust Pastry Rub flour and butter together until mixture resembles breadcrumbs.
  • Mix in icing sugar then add the egg yolks to combine.
  • If pastry seems too crumbly add 1-2 tbsp cold water until dough forms into a ball.
  • Wrap in cling film and refrigerate for 30 minutes before use.
  • Preheat oven to 160.
  • Roll out pastry and line a 20cm loose bottom tart tin.
  • Line the pastry cae with greaseproof paper and baking beans.
  • Bake for 15 minutes.
  • Remove the paper and beans and bake for a further 10 mins.
  • Lift out and allow to cool.

For the Filling

  • Boil the pumpkin chunks in a large pot of water for 15 minutes or until tender.
  • Drain and set aside to cool slightly.
  • Preheat oven to 200 degrees and mix together the sugar, salt and spices.
  • In a separate bowl, mash the pumpkin then push through a sieve so it is well puréed.
  • Mix the eggs, butter and milk and add to the dry ingredients.
  • Add this mixture to the pumpkin purée and combine well.
  • Pour into the tart case and bake for 10 minutes.
  • Reduce temperature to 160 degrees and bake for a further 30-35 minutes or until filling has set.
  • Leave to cool then dust with icing sugar and serve chilled with freshly whipped cream.
Ac The Rabbit Hotel



Aobhinn & Connor


Tell us a little about how you met & talk us through the proposal

Connor and I met in April 2012. I was living in Australia at the time, and I came home for a friend’s wedding. Connor had become friends with all our mutual friends while I had been living away. We met on Good Friday in Filthy McNasty’s. Connor hadn’t intended on being out as he had been out the night before and had a football match the next morning. However, upon getting to know me he decided to stay and later that night we had our first cheeky kiss. Unfortunately, I went back to Australia, but we kept in contact while I was away. Fast forward to August 2012 and I booked Connor a one way ticket to Melbourne to come join me. We then moved back home to Belfast in 2013. Connor took me to NYC in Jan 2017 as a 30th Birthday present. One night he decided to take me on a midnight walk in Central Park. When we got there, it was -4 degrees the ground was covered in snow and ice. We came to a bank by the lake in central park, the water was completely frozen over. Connor asked me to grab a stone to break the ice and as I turned round there was the big eejit on his knee with a ring and asked me to marry him. I initially laughed until he said “Hurry up my knees cold” and of course I said yes!!



We had a beautiful Humanist Ceremony with our amazing Celebrant Ciara Turley in the stunning Boat House ceremony room in the grounds of The Rabbit Hotel. We couldn’t recommend our celebrant enough Ciara is truly one beautiful lady and she made the whole ceremony so special and personalised. There wasn’t a dry eye in the room. The Boat House was just the most stunning location for our ceremony too, so cosy and beautifully decorated.

What made you choose The Loft to host your day?

When we finally decided to book our wedding and search for the perfect venue The Loft was top of our list. From initial contact the staff couldn’t be more accommodating from trying to schedule in a viewing time that would suit us and even on our first visit to The Loft. When we seen the space we just knew it was the perfect space for us. The room was so beautifully decorated that we didn’t need to do anything to it, this took that whole stress away from us. The wedding package they offered just had everything that we wanted to be included. The location of the venue was also perfect as it was close enough to Belfast and the airport for our guests to easily travel to and from. The whole place was just completely our vibe.

Favourite memory of your Wedding

The ceremony was highlight for us it was such an emotional and special moment that we got to share with all our closest friends and family. Also the food at the reception was absolutely outstanding, we’ve had so many comments from our guests about how good the food was. We also loved the attention to detail and help the staff gave us on our day from start to finish. Our hands were never empty without a drink! Special mention to Claire and Chloe who literally couldn’t have done anymore for us thank you so so much you girls are complete angels!


Wedding Stationery

Wedding Sign by Courtney Rush, Crush Art


Claire @ Lily Pink Bakery


All Seasons Belfast


Rachel Toman, Band was The Hallions, DJ was Conor Harding


Laura Curran


Bobkin Film


Glowsticks and mini disco balls

Wedding Dress & Accessories

Archive 12 designer Bonbride Veil and earrings Blue Meadow Bridal

Bridesmaid’s Dresses

Silk Fred


Red Groomswear Belfast





Judith McKay (Andrew Mulvenna)

Day Spa Booking