Ok, to try this one, you’ll have to stay the night, but believe us, that’s no great hardship. Formerly the home of the village’s Ulster Bank, this charming guesthouse feels more like a boutique hotel. You’ll sleep very well, but the breakfast is what will make your stay memorable.
They don’t believe in small portions in this neck of the woods. Breakfast, Killyleagh style involves fluffy Tatty Bread rounds and soda bread fingers, sausages from the local award-
winning butcher.
The eggs are from chickens that are free to roam. They’re perfect with local smoked salmon, lemon and herbs. The Homemade Bircher Muesli with honey drizzled on the top and finished off with fresh fruit is a must in the summer months. Mmmmm.
If you want the ultimate celebrity chef endorsement , it should be enough to know that Rick Stein and Heston Blumenthal rate the place too. They’ve both stayed here while filming at nearby Strangford Lough.
The Heslip family who own this venerable establishment say “there are no strangers here, only friends who haven’t met”. People and horses have been fed and watered at this former coaching inn for nearly two centuries.
The bar food menu is full of crowd-pleasers like the roast of the day and the burgers aren’t too shabby either. The calorie-counted healthier options are a new addition. We love the steamed sea bass and chicken, mango and chilli salad.
The restaurant is well-known for its wide range of traditional food with a twist. Expect dishes like Beef and Bird sandwich and cod and prawn thermidor . They do a slow roast of lamb which comes in its own crock pot for two.
Naturally, everything is cooked from scratch with as many local ingredients as possible. Top marks for offering salad on the kids menu. Make it your business to drop in next time you’re nearby. Then you’ll go back time and again.
The Downshire Is Renowned For Their Steaks, We Use The Highest Quality Northern Irish Charolais Beef, 36 Day Matured In A Salt Chamber For The Best Possible Taste & Tenderness.
Fancy eating in the oldest surviving coaching inn in Ireland? This Grade A listed building is the perfect setting for a great meal. The fireplace in the restaurant is an original from the 17th century and the snug bar is well cosy. They’ve worked hard to restore it to its original splendour, but it’s certainly not a case of style over substance.
Try the Fivemiletown Ryefield goat’s cheese tart or the Boiled Belfast
ham with champ. The fish is from Walter Ewing and the game is from Baronscourt Estate. Where else can you eat pheasant three ways for just £10.95? That said, they change their menu with the seasons, but whatever is on will be very good indeed.
You won’t need much of the folding stuff either. The Sunday roast for just £7.95 is super scrumptious and kids eat free! There’s a long, long history of sheltering travellers here.
That tradition of hospitality has obviously seeped into the very walls. Join the line of happy customers yourself.
Open for breakfast lunch and dinner Mon-Sat, Sunday carvery 12-8 Kids meals served till 9pm.
Set in 13 acres of mature woodland, this is such a peaceful place to come and eat. Whether it’s in the bar or the new conservatory restaurant, the food will make you happy. You can eat around the clock here; from breakfast through to lunch, afternoon tea, high tea and dinner. Look out for their great value deals, especially the steak one.
They’re well supplied locally by TK Knox & Son for their meat. Woodburns sell them the turkey, McKeown’s do the veg and Elmore is the man with the fish. Carnreagh Cottage Farm grow all of their potatoes. They need to make sure there are plenty for those packed-out Sunday carvery lunches. Their turkey and ham, silverside of beef and honey chilli chicken dishes are all bestsellers.
They do two course lunch and dinner specials. There are toys and colouring books for the little people. They have room for 10 buses in the car park, so large groups aren’t a problem. This hotel will cater to your every need!
at the Corner Bar
They really picked a good name for this place. The menu is like a directory of local market produce. The butcher is Higgins from Castlerock. The mushrooms are from Killywool (what a great name!) and Brollys from Drumahoe grow the potatoes. That oil on your salad comes from Broighter Gold and the cream is from McIvors just down the road too.
They steam mussels fresh from the shores of Lough Foyle in Chardonnay, thyme and bacon. The chef makes his own chicken liver pate and those sticky Ballyclare pork ribs are finger-lickin’ great. That’s just for starters though. How about Jane Ross Fillet Mignon with a secret sauce or a half roast chicken with bacon roll and stuffing? Try them with garlic potato cubes and you just won’t have room for dessert.
If you want hearty portions of good honest food in a clean, rustic atmosphere, this is the place to go. There’s something on the menu to please everyone, especially the little people.
Established in 1994 by Paul & Kate Clarke, Sizzlers Restaurant has become a phenomenal success in Magherafelt’s dining experience. With over 20 years in the restaurant business, Sizzles has gone from strength to strength. Offering quality food at affordable prices, in relaxed surroundings, with exceptionally friendly staff, Sizzlers caters for dinner and an exquisite Sunday carvery.
Sizzlers is a popular venue for birthdays, anniversaries, christenings and all those special occasions. With an exceptional special value menu which runs Monday-Saturday 3pm-7pm, we also have our A La Carte menu and a Set Menu which is suitable for large parties of 10 or more.
Our brigade of 10 chefs can be seen cooking a combination of delicious local and international cuisines such as Chicken Ballentine and Pork Glenone. With the capability of catering for up to parties of 60, Sizzlers is the perfect venue for that special occasion.
More recently, Sizzlers has diversified into the out-side catering market with a state-of-the-art mobile catering unit which is suitable for all types of events, ranging from large events like the Balmoral Show to that smaller special family function.
