Spring has officially sprung! We have seen more sunshine, less April showers, the days have gotten longer and the flowers are starting to bloom. To launch this new season the Galgorm Resort and Spa with the help of Head Chef Chris Rees have launched a new Spring menu for their River Room Restaurant and last week I had the pleasure of getting an invite to a special taster menu to celebrate.Chris Rees joined the resort as Sous Chef in 2009 and he quickly worked his way up to becoming head Chef in 2012. He is passionate about using local produce and promoting the taste of Northern Ireland. So it was no surprise that on the menu this Spring is local lamb,rhubarb, Irish Cheese and all washed down by delicious Northern Irish craft gin Shortcross.

On my visit we also had the pleasure of meeting Charles Robb from Robb Brothers wine merchants who perfectly paired a selection of wines from France, Australia and New Zealand to our four course menu. Who also entertained us with his wine knowledge and anecdotes from over 20 years of business.

The meal began with an onion tart served with asparagus, truffle and Irish cheese. It was light and delicious. Asparagus is a favourite ingredient of mine at this time of year and it was tender,grassy and sweet. The perfect starter to compliment the green, scenic views from the River Room windows.

Next up was our fish course; Halibut, Lardo, cured Egg and Spring greens served with my favourite wine of the night, the Marc Bredif Vouvray Classic 2017. Again this was excellent, perfectly moist and delicious. I should note this was served with a smile, the service in the river room is impeccable!

For our main course we dined on Lamb served with turnip, wild garlic and chicory. The Spring lamb season is underway so now is the best time of the year to be eating this tender treat however I have to be honest lamb is not my favourite main and I try to avoid it on a menu. However I did enjoy this dish it was delicately cooked and had a lot of flavour.

The dessert is my favourite course of any menu and fresh Rhubarb served with vanilla cream, honey, Sauternes, almond left my smiling from ear to ear. Served with a Marciso Kings Series dessert wine from New Zealand with the name “A Sticky End” it not only left us smiling but also brought a few giggles from my fellow diners!

The River Room Restaurant is an idyllic hideaway full of creative, delicious morsels, it is fun treat which everyone should experience at least once.

Emer D xx

This experience was gifted but my review is honest and I was not paid or obliged to write any of the above. Thanks to the Galgorm Resort and LK Communications for the invite.