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Love at the loft The Rabbit Hotel

News

01/05/2023

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.

Germaine de capuccini The Rabbit Hotel

Events

22/02/2024

About European-leading skincare brand, Germaine de Capuccini


Leading European skincare brand Germaine de Capuccini has been responsible for some of the most important breakthroughs in skincare technology and remains, to this day, one of the world’s most important skincare brands, holding true to its original values of professionalism, quality, innovation, and integrity. The Rabbit Hotel & Retreat are proud to be the only spa on the island of Ireland to stock Germaine de Capuccini, as they celebrate their 60th anniversary this year!

 

As part of Galgorm Collection’s commitment to be carbon neutral by 2030, The Rabbit Hotel & Retreat are delighted to stock a skincare brand with environmental care engrained in their philosophy, making for the perfect match with the shared goal of taking action to make more sustainable conscious decisions, all whilst ensuring guests have a world-class experience when they visit. Whether this is through their supply chain, staff, or customers, Germaine de Capuccini make it their mission to operate in a way that is friendly toward our planet, all whilst sharing expertise on the importance of caring for your skin. As part of the CO2zero project, Germaine was certified as the first professional skincare company committed to compensating and reducing CO2 emissions.

 

With big anniversary celebrations this year, we want to share some of the Germaine treatments and products that are firm favourites among spa goers across the world.

 

All Germaine therapies begin with a warm touch protocol to allow you to switch off before your treatment begins, to allow you to gain the maximum benefit from each treatment, and finish with a gentle awaken protocol with aromas of orange blossom and vanilla hops. Germaine’s Baobab range is a restorative and rejuvenating treatment using ethnically sourced ingredients such as baobab seeds which are a superfood food rich in omega 3 and vitamin C. All sold in The Spa at The Rabbit, there are four homecare products to continue your spa therapy at home, including their top-selling revitalising hair serum, which helps to nourish and treat the hair and can be used as heat protection.

 

Hypnotic heat therapy is another treatment and a great destress therapy. It includes a facial massage with the UK number one best-selling product which is the Pure Rosehip Oil. Always cruelty free, Germaine de Capuccini has a range of vegan-friendly treatments. The stone massage is a unique treatment, encompassing the power of semi-precious crystals, obsidian, and onyx, healing the mind, body, and soul. Taken from the volcanic lands of Mexico, Obsidian Stone creates negative ions that help to rebalance the positive ions caused by pollution, poor diet, and stress. Negative ions are an essential element of health, they increase oxygen flow to the brain giving increased mental and physical energy. White Onyx is a naturally dense stone that cools the body and has an anti-inflammatory effect.

 

Germaine de Capuccini’s Vitamin C body cream contains an exclusive patent formula (HLG) With a high hydrating and nourishing power and made up of Hyaluronic Acid, Lysine, and Glutamic Acid, this compound nourishes skin cells and allows a sustained release of the active ingredients, thus undertaking an overall anti-aging action.

 

To learn more about Germaine de Capuccini and hear from skin experts, as well as a delicious dinner in The Rabbit restaurant, followed by relaxation in the iconic Spa, join us for a fun interactive evening on Thursday 21st March from 5pm.

Spring at the rabbit The Rabbit Hotel

News

19/02/2024

Blossom into springtime with a luxury rest and recharge at The Rabbit Hotel & Retreat


The birds are singing, the mornings are brighter and there’s a grand old stretch in the evenings. All that can mean just one thing – Spring has sprung at last.

 

With those feel-good vibes in the air, it’s the perfect time for an indulgent rest and recharge to set you up for the action-packed months ahead. The Rabbit Hotel and Retreat, located in the heart of Co Antrim and just a short drive from Belfast International Airport, has all the options you need for some well-deserved “me-time” to blow away those winter cobwebs and put a spring firmly back in your step.

The stunning lakeside retreat and open-air spa are the icing on the cake for the standout location’s show-stopping facilities. Perfect for overnight guests and day spa visitors, the options are endless for a dreamy Springtime reset.

Hop to It

Discover the very best The Rabbit has to offer with seasonal ‘Hop to It’ stay, and help yourself spring into Springtime. Relax and unwind with a trip to the spa, indulge in its incredible outdoor facilities and immerse yourself in the Roman bath before taking the chance to cleanse body and mind with a Duo Clay Ritual or upgrade to the brand-new Botanical Bath private bathing experience. After a day of indulgence, catch up with some much-needed ZZZs in your snug and cosy guestroom. With access to The Spa from midday on your day of check-in until you check out, keep the relaxation up on day two – but don’t forget your breakfast. From £185 per room.

 

Embrace your Springtime Glow

Enjoy a day spa retreat at The Rabbit for that all-important seasonal reset. With access from 8am, the stunning retreat offers the perfect backdrop for a day of indulgence. Explore first-class facilities like the Roman bath, Swedish sauna, salt chamber, hot tubs and heated pebble beach, before a 60-minute Spring Glow treatment to include Back Scrub or Massage with Brightening Facial – not to mention a delicious one-course Spa Lunch. And to make sure your new-found glow keeps on giving, the Spring Glow package, from £110 per person, also comes with a £20 retail credit to use for spa products on the day.

 

Go big with The Full Works

Truly indulge with The Full Works package at The Rabbit Hotel & Retreat, and come away refreshed for the season. As well as full access to The Spa, including the Roman bath, heated pebble beach and hot tubs, indulge even more with a private Duo Clay Ritual and a 60-minute spa treatment of your choice. Make your way to The Restaurant for a fabulous three-course evening meal, before a night of true relaxation in The Rabbit’s top-class accommodation. Finish it all off the next day with a delicious breakfast, and another trip to The Spa before heading back to the real world with a spring in your step. From £475 per room, it will be a Spring Break to remember. Guests can also enhance their stay or day spa package with a 60-minute lakeside botanical bathing experience.

Galgorm collection rewards The Rabbit Hotel

News

05/02/2024

Galgorm Collection unveils groundbreaking new loyalty scheme in Northern Ireland


Galgorm Rewards employs digital tech to elevate the guest experience into 2024 and beyond with an unrivalled rewards programme across its entire portfolio.

Galgorm Collection, renowned for its legacy in luxury hospitality, has officially launched a new, groundbreaking loyalty initiative, Galgorm Rewards.

As the first of its kind for a Northern Irish independent hospitality group, this programme encompasses the Galgorm Collection portfolio; Galgorm, the Rabbit Hotel & Retreat, The Old Inn, and the esteemed Fratelli and Parisien restaurants in Belfast.

Creating endless opportunities to save, the new ‘Galgorm Rewards’ programme redefines guest experiences, creating a seamless and rewarding journey across all properties, enabling registered visitors and guests to unlock real value and new possibilities when they redeem their points for a variety of Galgorm Collection reward vouchers which they can use themselves.

Designed with simplicity in mind, the loyalty programme is complimentary to join, meaning every visit now comes with the added allure of earning points towards exclusive rewards. Guests can start to enjoy the benefits when they register, with 1 point gained for every £1 spent across any of its hotels or venues. Rewards span across all properties and can vary from either a pampering spa day to an exquisite dining experience, or a serene retreat.

Effective immediately, the new loyalty programme means visitors and guests can check their balance and redeem their Galgorm Rewards at any time. The App is available to download at the Apple App Store and through Google Play.

Elaine Kelly, Project and Systems Manager at Galgorm Collection, said, "At Galgorm Collection, we believe that every guest should be treated to a remarkable and memorable experience. Galgorm Rewards is our way of thanking our valued guests by adding an extra layer of joy to their visits. It's our gift—a token of appreciation for choosing us. The groundbreaking initiative is safe, simple and easy to use so that our guests can enjoy more of what they like most.

As the region’s first independent hotel group to introduce a digital loyalty reward scheme, our newest innovation underpins our reputation as a future-focused market leader committed to delivering hospitality excellence in every area.”

The new initiative marks the latest in a series of major milestones across the entire Galgorm Collection.

In December, Galgorm was named as the best UK Spa at the AA Hotel Spa awards, with its thermal village gaining the award due to its exceptional and exemplary spa standards and outstanding wellness experiences. It also won an unprecedented six awards at the prestigious 2023 World Luxury Awards hosted in Athens and secured the Best Destination Spa 2024 title at the recent Conde Nast Johansens Awards in London.

One of its newest properties, the Old Inn in Crawfordsburn, a historic landmark exuding timeless sophistication, became its latest venue to secure AA 4 Star Silver rating and a prestigious AA Rosette for Culinary Excellence. Since being acquired by Galgorm Collection in 2021, The Old Inn has already achieved a listing within Ireland’s Blue Book 2023 and was also named in the Irish Independent’s ‘FAB 50’ Top Stays in Ireland 2022.

“At Galgorm Collection, we listen to the needs of our guests and then innovate to ensure their experience is the best it can be – and there is plenty to enjoy,” Galgorm Collection Group Marketing Manager Victoria Brown said. “As we continue our focus on innovation, pushing the boundaries in loyalty and service, our new Galgorm Rewards programme marks an important milestone in our growth and in enhancing our guests’ overall experience every time."

Galgorm Collection also became the first hospitality group on the island of Ireland to achieve official ‘Great Place to Work’ certification, based on exceptional employee experience.

A major local employer, Galgorm Collection has dramatically scaled up its hospitality footprint and workforce over the last decade following a £90 million investment into the ongoing expansion and refurbishment of its flagship property Galgorm, with its latest investment project aiming to add new accommodation types and spa facilities by 2027.

Committed to working towards a sustainable future, protecting the environment, and reducing its carbon footprint through its Green Policy 10-Point Plan, Galgorm recently became the first hotel in Northern Ireland to achieve gold in two top sustainability accolades from Green Tourism in recognition of its “exceptional commitment to sustainable practices.”

For more information and to download the Galgorm Rewards App, visit:

About Galgorm Collection

Galgorm Collection stands as a beacon in the hospitality sector, offering a diverse range of luxury experiences across hotels, spas, and dining establishments. With an unwavering commitment to excellence and a fervor for creating unforgettable moments, Galgorm Collection continues to set the standard for hospitality in the UK and beyond.

Be mine The Rabbit Hotel

Recipes

01/02/2024

Valentine's Cocktail


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!

 

 


Pumpkin pie The Rabbit Hotel

Recipes

01/11/2023

Pumpkin Pie


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

Ingredients

  • 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

Filling

  • 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

Method

  • 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.
Gptw The Rabbit Hotel

News

16/05/2023

Galgorm Collection awarded Great Place to Work!


NI’s award-winning collection of luxury hotels and restaurants becomes first hospitality group on the island of Ireland to achieve official certification based on exceptional employee experience.

Major Northern Ireland employer Galgorm Collection has become the first hospitality group on the island of Ireland to achieve official Great Place to Work certification across its entire portfolio of award-winning luxury hotels and restaurants.

The prestigious endorsement by Great Place to Work, a global authority on workplace culture and wellbeing, was awarded following an extensive independent employee survey which engaged Galgorm Collection’s workforce of around 1,000 team members.

Employees voted across all six properties - including the globally renowned Galgorm, AA Hotel of the Year The Rabbit Hotel & Retreat in Templepatrick, Ireland’s Blue Book recommended property The Old Inn, Crawfordsburn, and its collection of restaurants Fratelli and Parisien in Belfast city centre - and concluded that their workplace is a great place to work.

The only hotel group on the island of Ireland to achieve the exceptional standard, the distinguished certification rewards outstanding employers who demonstrate a high-trust, ‘people-first’ workplace and cultivate a culture which embodies values such as credibility, fairness, respect, camaraderie, honesty and pride.

Laura Millar, HR Associate Director at Galgorm Collection said:

“What makes this accreditation so important to us is that it’s based on authentic employee feedback which is rigorously analysed using data-driven methodology and can be confident that staff feel trusted, valued and supported in their roles and enjoy the many benefits of working with the region’s premier hospitality group. Our success has always depended on our great people. From chefs to bar tenders, spa therapists and managers, to facilities staff, housekeepers, drivers and night porters, our people are what makes us famous for our warm welcome and unforgettable hospitality experience. Through our dedicated People Strategy, we work hard to ensure we offer the most competitive benefits and lead in the development of skills, training and career development opportunities.”

Based solely on rigorous and validated employee feedback gathered by Great Place to Work – the global authority on workplace culture – the accreditation signifies that employees have a consistently positive experience in the workplace.

“At the heart of every organisation are its people, and looking after their wellbeing should be a priority for every employer,” Great Place to Work managing director Benedict Gautrey said. “We know when employees feel genuinely contented and at ease within their roles, they are much more engaged and productive, which leads to better results for everyone.”

A major local employer, Galgorm Collection has dramatically scaled up its hospitality footprint and workforce over the last decade following a £90 million investment into the ongoing expansion and refurbishment of its flagship property Galgorm, with its latest investment project aiming to add new accommodation types and spa facilities by 2027.

Since 2020, Galgorm Collection has acquired and opened two major new hotels, The Rabbit Hotel & Retreat in Templepatrick and The Old Inn, Crawfordsburn, growing its workforce by 30%.

“Galgorm Collection’s award-winning customer excellence and reputation for first-class hospitality is down to the dedication, skills and professionalism of our team and that’s why we continually invest in our workplace culture, training and development and in enhancing career prospects for everyone to make this a great place to work. We’re thrilled that our team voted with their feet to endorse what we do, and we are grateful for the superb work they deliver for our customers and the group every day,” Galgorm Collection managing director Colin Johnston said.

As an officially certified Great Place to Work, Galgorm Collection will automatically be entered into the prestigious Best Workplaces ™ list which recognises organisations which demonstrate an effective management culture that focuses on the individual, their strengths and potential. All of this promotes innovation in the company and their associated economic success.

With sustainability at the heart of its business, Galgorm Collection last year announced a commitment to be carbon neutral by 2030, with a bid to become the first premier hospitality group on the island of Ireland to go fully green.

A year earlier, Galgorm Collection has also committed to the rollout of an enhanced benefits package for all eligible team members, including a £1 million investment into premium private health care cover over the next five years as part of its ongoing commitment to investing in its people.

In March 2021, Galgorm Collection announced 180 new roles across its range of hotels and restaurants to meet anticipated post-pandemic demand and announced its investment of more than £5m in annual wages in creating the new roles.

For more information on current roles available across Galgorm Collection, and to apply, visit galgorm.com/work-with-us.html

Acai bowl The Rabbit Hotel

Recipes

11/09/2023

Acai 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.

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

Chef The Rabbit Hotel

Recipes

21/06/2023

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?

Ingredients:

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

Method:

  • 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)

Enjoy!

Hayley and alan The Rabbit Hotel

Weddings

26/09/2023

Hayley & Alan


The Happy Couple

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

Alan and I met when I was 18 and Alan was 21 but were friends long before then with mutual friends. We booked to go to Las Vegas & Mexico in August 2020 but due to lockdown our trip was cancelled so we ended up doing a long weekend at the most amazing Air BnB on the Red Lion Road in October 2020, on the Saturday we went out to do some of the walking trails at Gosford Forest Park and just as we approached the castle, Alan got down on one knee and I cried my heart out before eventually saying yes… The engagement bubble was fab!

Your Day, Your Way

Ceremony

We had our wedding ceremony in The Boathouse, it is such a beautiful space for a ceremony. We wanted a religious ceremony but also wanted to keep everything in the one place due to family travelling from near and far so we were so thankful to be able to do this at The Rabbit.

What made you choose The Loft to host your day?

We wanted a venue that would give us the WOW factor. We decided to do a viewing at The Rabbit and we're so glad we did as the minute we walked in, we had that WOW we'd been waiting for, we booked and paid our deposit within the week!

Favourite memory of you wedding day

We honestly has the best day so picking one favourite memory is difficult, but I definitely think it was the alone time with eachother over a pint of outcider before being introduced into The Loft as Mr & Mrs Russell. 

SHOUT OUT TO THE DREAM TEAM

Wedding Stationery

Hayley designed all of their save the dates, invites, table cards, wedding programmes, sweetie bags & individual packets of tissues. Welcome & order of the day signs were made by the fabulous Little Barn Designs NI

Cake

Sugar Lane Artisan

Flowers

Family Friend

Entertainment Rachel Toman for drinks reception & The Collective Wedding Band for evening entertainment

Photographer

Agnieszka Marsh Photography.

Videographer

Friend Steve Earley

Favours

Done by the couple themselves! Alan & his granny make fudge every year at Christmas so they decided to do this as their favours!

Wedding Dress & Accessories

Wedding dress from Wedding Box in Newtownards Shoes & accessories from Shein.

Bridesmaid’s Dresses

Wedding Box in Newtownards

Groomswear

Focus Menswear in Bangor

THE GLAM SQUAD

Makeup

Emma Scott Makeup Artist

Hair

Ashlee & Courtney from SAKS Newtownards

Cocktail of the month The Rabbit Hotel

Recipes

19/04/2023

Cocktail of the Month


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.

Food The Rabbit Hotel

Recipes

15/05/2023

Key Lime Pie


Ingredients for the Shortcrust Pastry:

• 220g plain flour

• 115g butter cut into small cubes

• Pinch of salt

• 50g icing sugar

• 2 egg yolks

• 2tbsp ice cold water

METHOD

Add flour, butter, salt and icing sugar to a mixing bowl and rub together until mixture resembles breadcrumbs. Add eggs and water and work together to form a pliable dough. Wrap in cling film and rest in the fridge for 30 mins. Preheat oven to 180/160 fan assisted/ Gas Mark 4. Roll out dough to line a 9inch tart tin and trim the excess. Poke a few holes in the base with a fork then cover with greaseproof paper and place baking beads/rice/beans on top. Bake for 15 mins then remove beans and paper and bake for a further 5 minutes.

Ingredients for the filling:

• 1 x 397g tin of condensed milk

• 3 medium egg yolks

• Finely grated zest and juice of 4 limes

METHOD

Place 3 egg yolks in an electric mixing bowl and beat on high for 1 minute. Add condensed milk and beat for 3 minutes. Add juice and zest and whisk for 1 minute. Add filling to cooled pastry case and bake at 160 for 15 minutes. Cool and chill for 3 hours then serve with fresh cream, ice cream or fruit coulis. Toasted coconut also works well with the pie.

Debra and nathan The Rabbit Hotel

Weddings

01/05/2023

Debra & Nathan


The Happy Couple

We met in a nightclub in Belfast back in 2014 through our friends. After months of dating Nathan asked me to be his girlfriend and I panicked and said no, then changed my mind a week later and said yes (lol)! Who would have thought we would be married 9 years later. We went to Finnlough for an overnight in September 2021 and Nathan proposed that evening after dinner with candles, rose petals, bubbly and lots of photos of us and our daughter displayed. It was just perfect!

Favourite memory of your wedding day

It’s hard to choose one specific memory as the whole day was literally just amazing, which was mainly down to The Loft wedding planners and the staff who were so attentive. The food was also out of this world! Walking up the aisle surrounded by our nearest and dearest with Nathan waiting at the top was a big highlight for me. Also my first dance with my dad, he made a slideshow of photos from I was a child and went to a recording studio and sang a song which got recorded to play over the slideshow, it had everyone in tears!

SHOUT OUT TO THE DREAM TEAM

Wedding stationary

Ryan Patrick design

Cake 

Connie Thompson Cake Design

Flowers

Blooming Events NI

Entertainment

Matty Rea

DJ Magiggs

Cars

Star Car Hire

Photographer

Pop Photography NI

Videographer

Take Two Studio

Favours

Debra & Nathan did bookie dockets for the races & a donation to  sands charity

Wedding dress

Eden bridal

Bridesmaids dresses

Eden bridal

Groomswear

Red Belfast

THE GLAM SQUAD

Makeup

Emma swift @ Studio 8

Hair

Lynda Crawford @ Looloos Cabin

Happy cooking The Rabbit Hotel

Recipes

17/04/2023

Happy Cooking!


Cook with us! Head Chef Donna Hughes has put together a delicious Marinated Rainbow Trout with Succotash and Salsa Verde recipe, perfect for cooking at home to wow dinner guests or for a date night.

(Serves 4)

INGREDIENTS:

4 FILLETS RAINBOW TROUT

100ML OLIVE OIL PLUS 2 TBSP MORE FOR COOKING

SUCCOTASH:

1 LEMON SLICED

2TSP GARLIC PUREE

½ RED ONION ROUGHLY DICED

400G SWEETCORN

200G CANNELINI BEANS

200G RED KIDNEY BEANS

200G BROAD BEANS

12 CHERRY TOMATOES HALVED

12 BABY POTATOES BOILED AND HALVED

1 SMALL PACKET OF DILL

LEMON JUICE

SALT AND PEPPER

SALSA VERDE:

½ SMALL PACK TARRAGON

1 SMALL PACK FLAT LEAF PARSLEY

2 GARLIC CLOVES

2TSP DIJON MUSTARD

3 TBSP SMALL CAPERS

150ML EXTRA VIRGIN OLIVE OIL

1TBSP SHERRY VINEGAR

METHOD:

MARINADE THE TROUT FILLETS OVERNIGHT WITH THE OLIVE OIL AND SLICED LEMON.

FOR THE SALSA VERDE:

FINELY CHOP THE HERBS AND GARLIC. ADD THE MUSTARD AND CAPERS AND COMBINE WELL. STIR IN THE OLIVE OIL. ADD THE SHERRY VINEGAR AND SEASON TO TASTE

FOR THE SUCCOTASH:

SWEAT THE RED ONION AND GARLIC PUREE IN 1 TBSP OIL THEN ADD THE CHERRY TOMATOES AND COOK UNTIL SOFT. ADD THE SWEETCORN, POTATOES AND BEANS AND HEAT THROUGH SLOWLY (CANNED BEANS WORK WELL FOR THIS DISH)

HEAT 1 TSP OIL IN A LARGE PAN. REMOVE THE TROUT FILLETS FROM THE MARINADE, SEASON AND PLACE SKIN SIDE DOWN IN THE PAN. FRY THE FILLETS FOR 1-2 MINUTES ON EACH SIDE UNTIL THEY ARE FULLY COOKED AND THE SKIN IS CRISPY.

ONCE THE SUCCOTASH IS HEATED ADD 1 TBSP CHOPPED DILL AND A SPLASH OF LEMON JUICE AND SEASON TO TASTE.

DIVIDE THE SUCCOTASH BETWEEN 4 BOWLS AND PLACE THE TROUT FILLETS ON TOP.

DRESS WITH THE SALSA VERDE AND SERVE.

 

Happy Cooking!

Galgorm
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