Local produce is key ingredient to new menu at Ballygally Castle

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The new summer menu being served up at Ballygally Castle Hotel is not only providing diners with the sumptuous fresh tastes of the season but is giving a real boost to local food producers.

The popular four-star hotel – part of the Hastings Hotels Group – is dedicated to embracing the use of carefully-selected local quality foods in all menus to enable its chefs to prepare and create delicious dishes.

The new menu served in the hotel’s Garden Restaurant features the very best of local produce along with traditional favourites and a selection of new dishes including organic salmon and shorthorn of beef, both from nearby Glenarm.

Ballygally Castle head chef Sanjay Raghav said: “We regularly receive comments from our guests about the high standard of our food which is something we pride ourselves on.

“Food provenance is something that is of major importance to us and we are dedicated in supporting local producers.

“We are delighted to be able to feature local producers in our menus - for example in our new summer menu we feature a delicious locally-reared Glenarm Shorthorn Daube of Beef slow braised in red wine, and a very popular warm Glenarm Organic Salmon Nicoise Salad.”

A glimpse at the new summer menu proves that there really is something for everyone.

Starters include soup of the day, a selection of olives, tapenade and breads, chicken liver pate served on toasted soda; wild mushroom risotto, Caesar salad, traditional prawn cocktail and lamb seekh kebabs. An excellent choice for fish-lovers would be pan-seared crab cake made of Irish crab meat with herbs and spices in a crispy fresh breadcrumb coating, served with cucumber and radio relish and spiced aioli.

Mains include a variety of dishes featuring finest Irish beef, such as expertly-cooked Dexter sirloin steak, salt-aged ribeye steak and Carnbrooke Dexter beef burgers, along with a delicious section of dishes such as chargrilled free range chicken piri piri, locally-caught fish, duo of Co Down pork, pan-seared cod and spinach and ricotta tortelli.

Very highly recommended comes the succulent pan-roasted Lissara duck – free-range duck breast roasted and served with tasty chilli and cumin-scented potatoes and soy and sesame oil dressing.

A delicious variety of sides can be added to any dish, including Hastings Hotels own ‘Causeway Chips’ with their unique hexagonal shape, champ, garlic potatoes and Murphy’s Stout battered onion rings.

Desserts include zesty lemon and raspberry tart, Glastry Farm ice-cream slider, classic Italian tiramisu, triple chocolate mousse and Irish cheese slate. A particular favourite is the duo of pears, slowly poached with sweet-spiced red and white wines and served with Glastry Farm vanilla bean ice cream.

With a delightful selection of teas, coffees and liqueur coffees to finish, the new menu is perfect for summer dining – for couples, families and friends.

Ballygally Castle general manager Stephen Perry said: “We have carefully designed the new summer menu making the most of the seasonal produce available and have something to suit all taste buds ensuring our guests have the best possible dining experience.”

Diners can also be assured of top class service from all the Ballygally Castle friendly and attentive staff.

The Garden Restaurant is offering a super promotional Sizzle and Sip menu – two courses and a glass of wine for only £15 per person – available Monday to Saturday from 5pm – 6.30pm. Or try the fabulous new Garden Restaurant summer menu for yourself. Contact Ballygally Castle on 028 2858 1066 for more details.