Named after the Slieve Donard’s architect, J.J. Farrall’s sits at the heart of the hotel. Savour the very best seasonal and locally sourced beef, seafood and game, straight from the local larder, while enjoying the restaurant’s 19^th-century architecture and open fire. 

Carnbrooke Meats supply the lamb which is reared by Alan Newell in the Mournes and also the Grants ham and bacon. Seafood and shellfish is sourced from Ewings and Keenan’s. Vegetables are bought from Hales/North Down Group. Wilson’s supply the potatoes. They use Farmview for dairy products. Henderson’s Wholesale are also one of their local suppliers. They make their wheaten bread in-house.

Open for dinner daily, J.J. Farrall’s is also the perfect destination for afternoon tea, or a traditional Sunday lunch served carvery style.

A must-try.

OPENING HOURS

 Breakfast
Monday-Friday: 7–10am
Saturday-Sunday: 7–10:30am

Dinner
Daily: 6- 9pm

Afternoon Tea
Thursday – Saturday: 2- 4pm

Sunday Lunch
Sunday: 1–3:30pm