Rayanne House


This five star guest house in Northern Ireland and is as renowned for its food as its feather pillows. Food writer and broadcaster Jay Rayner raved about it when he stayed.

The breakfasts have won AA and Egg Cup awards. Taste the prune soufflé and the “crock-baked” ham and eggs and you’ll see why. The menu is as long as your arm. You’d need to stay a fortnight to do it justice and it would be no hardship to move into this 18th century abode.

Why not do their private dining experience? History meets today in the Titanic Menu. Chef proprietor Conor McClelland has recreated the last meal served on board the ship. (He’s even taken it to London and LA). You can see Belfast Lough where the ship sailed out from as you feast on Pan-Seared Filet Mignon topped with Foie Gras and Truffle drizzled with a Cognac, Madeira and Red Wine Reduction served with Potatoes Anna, Creamed Carrots and Zucchini Farci.

Titanic not your thing? Then have the Silverhill duck on marmalade potatoes and the soft shell crabs with gnocchi. Truly some of the most interesting food we’ve seen in a long time.


Rayanne House
Demesne Road
BT18 9EX
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