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Historic inn dating back to 1614 recognised for outstanding guest experience and luxurious Treetop Spa

The Old Inn in Crawfordsburn has been named AA Hotel of the Year at the 2025 AA Hospitality Awards, a major accolade recognising the property as one of the finest hotels in the UK.

The award celebrates the Old Inn’s unique heritage, exceptional guest experience, and recent transformation following Galgorm Collection’s £2.5 million investment in its Treetop Spa, an outdoor retreat surrounded by woodland featuring a hydrotherapy pool, steam room, sauna, hot tub, and The Conservatory with heated marble loungers and a woodfire stove.

Dating back to 1614, The Old Inn is one of Ireland’s most historic inns, with literary links to world-famous author C.S. Lewis. Today, it occupies a 1.5-acre site in the charming village of Crawfordsburn, perched above Crawfordsburn Country Park, along the North Down coastline, offering forest and coastal walks with stunning views. The hotel is dog-friendly and offers 33 individually styled guestrooms, ranging from petite rooms to luxurious suites, including the unique C.S. Lewis Suite, ideal for private dining, meetings, and celebrations.

The Old Inn’s win came as part of a successful evening for Galgorm Collection, which also saw its flagship Galgorm property awarded AA 5-star status and Gillies restaurant receive an AA Rosette for culinary excellence.

“Our mission is to provide more than a stay – offering guests exceptional hospitality while minimising environmental impact. These recognitions motivate us to continue raising standards.

“I would like to take this opportunity to sincerely thank the entire team across all our properties and restaurants for their hard work and commitment to our guests and the business. The awards reflect their dedication and I am immensely proud of everyone.”

The Old Inn has been recognised in other leading guides, including Ireland’s Blue Book 2023, The Irish Independent’s Top 100 Hotels in Ireland 2025, and was named Atmospheric Destination of the Year in the Georgina Campbell Awards. Also, achieving Green Tourism Gold in 2025.  Earlier achievements also include AA four-star silver status and an AA Rosette for its 1614 Bar and restaurant, with seasonal menus combining homely classics and modern dining.

Galgorm Collection continues to invest in Northern Ireland’s hospitality sector, with a £40 million expansion plan supporting local tourism, employment, and sustainable growth.

An Old Inn favourite and a family recipe from our breakfast chef Dermot, the traditional fruit brack is a moist, tea-soaked loaf filled with dried fruit and mild spice. Served as part of breakfast and our indulgent afternoon tea, it’s comforting slice of home-baked goodness. 

Ingredients

• 1x 900g Loaf
• 250g Soft Plain flour
• 15g Baking powder
• 125g  Soft brown Sugar
• 3 Eggs
• 250ml  Cold tea
• 250g dried fruit of your liking
• 50 g  Mixed peel
• ½ tsp Mixed spice
• Honey to brush the top of the loaf

Method

1. Start your loaf the night before, by soaking the dried fruit and peel in the cold tea, and place in a fridge to soften.
2. Pre-heat you oven to 150c
3. With a bowl and flour Sieve, pass your flour, baking powder and spice together, this makes sure that they are thoroughly mixed but also adds air to the flour which helps the rise. Add the sugar, and mix together.
4. Add the beaten eggs and then the soaked fruits, the mix is very wet almost like a batter.
5. Pour into a lined loaf tin and Bake for approx. 1 hour , remove oven allow to cool for 15 mins and then turn out on to baking wire. When cool brush with warm honey and if you like roll in Demerara sugar
6. Serve with cold salted butter and a hot cup of tea!

Escape to the charming village of Crawfordsburn this Christmas for an exceptional gourmet getaway, where culinary excellence and relaxation go hand in hand.

Have A Merry Little Christmas at The Old Inn, Crawfordsburn

From the moment you arrive at the thatched property, known as one of Ireland’s most historic inns, with a history dating back to 1614, the magic of Christmas is all around. Located just a short 15-minute drive from Belfast city centre, escape to the charming village of Crawfordsburn this Christmas for an exceptional gourmet getaway, where culinary excellence and relaxation go hand in hand. Recognised as an AA Hotel of the Year (NI) 2025 and AA rosette-awarded restaurant for its cuisine and home to the serene Treetop outdoor spa, overlooking the frost-tipped fir trees in the stunning Crawfordsburn Country Park, there is plenty of Christmas bundles on offer to ensure that you embrace the most wonderful time of the year at The Old Inn.

Have yourself a merry little Christmas at The Old Inn, 24 -26 December

Revel in the magic of Christmas at The Old Inn, embodying a playful blend of the old and the new, the local with the worldly and feel right at home this Christmas as you are welcomed with heart-warming hospitality, a seasonal cocktail and luxury canapés. Once settled in, wrap up in a fluffy robe and make your way to the showstopping outdoor Treetop Spa designed to relax even the busiest of minds. Once you have worked up an appetite indulge in a festive three-course meal designed by The Old Inn’s notoriously skilled chefs before joining your nearest and dearest to sing carols and snack on mince pies around the Christmas tree keeping warm with hot chocolate or mulled wine, finally sip on your festive favourites before tiptoeing off to bed. Whether your Christmas morning begins with a glass of fizz, a peaceful trip to the Treetop spa or a morning dip in Helen’s Bay, make it a memorable one at The Old Inn. This package includes a two-night stay from Christmas Eve to Boxing Day and is subject to availability. For more information and to book, visit 

here

Tis’ the Season to snuggle up by the fire in a rural retreat

Following a long day scrambling to find those last-minute Christmas gifts, put your feet up and unwind as you enjoy a festive overnight stay in Crawfordsburn’s rustic Old Inn.  The festive feeling will kick in upon arrival as the smell of homemade mince pies greets you as you enter your luxurious guestroom. Once settled in, explore the facilities in the luxurious Treetop Spa before making your way to The Old Inn Restaurant to tuck into a hearty 3-course seasonal meal- specially designed by the restaurant’s head chef, coupled with a bottle of house wine to quench your thirst. To top off the evening, retire to the 1614 Bar for a Christmas night cap, enjoying conversation with the locals before drifting off for a good night’s sleep. Before saying farewell, tuck into a home cooked, full Irish breakfast made with the best of fresh and local produce. Priced from £295 per room based on two people sharing. Available Sunday-Thursday, from 17th November. For more information and to book, visit 

here

Taste the magic with Christmas dining at The Old Inn Restaurant

There’s a reason The Old Inn, with an AA rosette for culinary excellence, with foodies across the island of Ireland travelling from far and near to dine in The Old Inn Restaurant. Set in a casual, yet elegant space, with the glistering Christmas lights setting the ambience for your festive dining experience, indulge in a taste of magic with Christmas dining offerings at The Old Inn Restaurant. Whether its Christmas Day lunch, December dining or festive afternoon tea, wine, dine and experience the finest hospitality at The Old Inn Restaurant this holiday season. For more information, or to book festive dining, please visit 

here

Ingredients For 4 portions

• 6-700g halibut fillet or any meaty fish you prefer, cut in to 4 portions
• 30g Sea purslane
• 12 leaves Sea beet
• 40g Samphire
• 10g chervil
• 10g chives

Crushed comber earlies

• 600g Cumber earlies
• 150g Salted butter
• 100g crème fresh
• 20 ml white wine vinegar
• Salt and pepper

Wash the potatoes, and boil in salted water until soft (approx. 15 mins), drain and break them with the back of a fork, add the salted butter, cream and vinegar, mix together until you have a soft crushed potato and season to taste, keep warm.

Brown shrimp

• 120g salted butter
• Lemon cut into segment and juice
• Parsley
• 150g Brown shrimp

Pickled Dulse

• 200 ml distilled white vinegar
• 50g sugar
• 10g salt
• 1 small bag dulse

Bring the vinegar, salt and sugar up to the boil, allow to cool and drop in the dulse allow to sit for 1 hour before using

Method

1. Preheat the oven to 200°C.
2. Heat a non-stick pan until smoking. Season the fish, add a splash of oil to the pan and place the fish in. Cook for one minute on each side to get a nice colour.
3. Transfer the fish to the oven and roast for approximately 4 minutes.
4. Once out of the oven, move the fish to a warm tray.
5. In a separate pan, add the salted butter and let it cook until golden brown. Add the shrimp, parsley, and lemon, then remove from the heat.
6. To plate up, place the warm crushed potatoes in the centre of the plate, gently lay the fish on top, spoon over the shrimp butter, and finish with sea herbs and pickled dulse.

At The Old Inn, Crawfordsburn, we believe that true luxury is more than exquisite surroundings and impeccable service—it’s about living with purpose and fostering meaningful connections. As we celebrate World Wellness Weekend, we’re embracing the theme of Purpose and Solidarity, a guiding principle that brings both direction and unity to our lives. Purpose is what drives us, while solidarity is the support system that helps us achieve our goals. Together, they form the backbone of a fulfilling life, encouraging us to reach higher and connect with those around us.

The Importance of Purpose and Solidarity

Having a sense of purpose gives us clarity, helping us identify what truly matters and providing the motivation to meet our goals. Equally important is solidarity—having a network of supportive friends, family, and colleagues to help us along the way. When we combine these elements, we create a powerful foundation for success and personal fulfilment.

The Benefits of Purpose and Solidarity

• Increased Motivation: Having a clear purpose pushes us to take action, while solidarity offers encouragement to keep going.
• Connection with Like-Minded People: Pursuing a purpose naturally attracts others who share similar goals, creating a supportive and energising community.
• Fulfilment in Life: Purpose provides a sense of achievement, while solidarity brings a shared joy in collective success.

Cultivating Purpose and Solidarity in Your Life

Bringing purpose and solidarity into your daily life doesn’t have to be a grand gesture. Here are a few ways to start making meaningful changes:

Community Engagement

One of the most impactful ways to find purpose and build solidarity is through community work. Engaging with local causes that resonate with your values not only helps others but also gives you a sense of fulfilment and connection with like-minded individuals. Whether it’s volunteering for a charity or supporting a local initiative, your efforts contribute to something greater than yourself.

Setting Meaningful Goals

Purpose isn’t just about long-term ambitions—it can also be found in small, everyday actions. Set goals that matter to you, whether it’s spending more time with family, training for a marathon, or simply putting your phone aside to be more present. Each small step builds towards a more intentional and purposeful life, strengthened by the solidarity of those around you.

Why Solidarity is Essential to Purpose

Solidarity—the sense of unity and support from those around us—is crucial in helping us stay motivated and connected. When we stand together, we uplift each other and create a positive environment that fosters growth, success, and mutual respect. Whether it’s friends cheering you on or colleagues collaborating towards a shared goal, solidarity makes the journey more enjoyable and rewarding.

The Power of Solidarity:

• Uplifting Each Other: A strong support system encourages everyone to reach their full potential.
• Creating a Positive Mindset: Working together fosters trust, helping to maintain focus and optimism.
• Shared Achievements: Milestones feel even more significant when celebrated as part of a group effort, whether in the workplace or community.

Building Purpose and Solidarity in Everyday Life

At The Old Inn, we believe that purpose and solidarity thrive when we work together. Taking part in local events or community initiatives is a wonderful way to build trust, connection, and a sense of shared achievement. These efforts not only benefit individuals but also strengthen the bonds within the community, creating an atmosphere of mutual support and respect.

At The Old Inn, luxury isn’t just about what we provide within our walls—it’s about enriching your life with meaning and connection. This World Wellness Weekend, we invite you to embrace Purpose and Solidarity as guiding principles. Together, they offer a path to a more fulfilling, motivated, and connected life.

Let’s celebrate the power of Purpose and Solidarity, both in our personal journeys and within our wider community, creating a lasting sense of achievement and togetherness.

This is a classic for the Spring season; fresh duck eggs, finely shaved smoked duck, and duck fat-fried bread, finished with a sweet apple vinegar to cut through it all.

Dressing

• Ingredients: 100ml Chardonnay Vinegar, 200ml Pomace Oil, 2 Cloves Garlic, 1 Shallot , 2 Sprigs Tarragon, Salt & Pepper
• Method: Mix all together and allow to sit for 24hours before use.

Mayonnaise

• Ingredients: 4 Egg Yolks, 50ml White Wine Vinegar, 50ml Dijon Mustard, 250ml Neutral Rapeseed Oil, Salt, Smoked Paprika, Cayenne Pepper
• Method: Whisk the yolks, vinegar, mustard together, drizzle in the oil and emulsify, season to taste.

Onions

• Ingredients: 2 Large Spanish Onions, 100ml White Wine Vinegar, 100ml White Wine, 25 ml Dijon Mustard, 25ml Horseradish Cream, 100ml Crème Fraîche
• Method: Finely dice the onions, cover with the white wine and the vinegar and reduce until the pan is dry, cool. When the onions are cold mix in the mustard, horseradish and crème Fresh and season.

Fried Bread

• Ingredients: Brioche loaf, Duck fat
• Method: Break the brioche into small pieces, and fry in duck fat until golden

Apple Balsamic Gel

• Ingredients: 250ml Apple balsamic, 60g sugar, 30g Ultratex
• Method: Whisk all together and allow the Ultratex to thicken the vinegar until golden.

Method for plating:

1. For the plate you’ll need 4 duck eggs, 2 medium sized red onions, mayonnaise, dressing, fried brioche, smoked duck, celery salt, herbs and pea shoot to garnish

2. Bring a medium sized pan of water up to the boil

3. Meanwhile peel and cut your onions in half-length ways.

4. When your water is boiling, gentle drop in the duck eggs and onions, allow to simmer for 7mins & 30secs

5. When cooked refresh the eggs in iced water to stop them cooking any further.

6. The onion, remove and allow to drain but do not let it go cold, season with the celery salt and dress while still hot with the dressing.

7. Peal your duck eggs and cut in half the yolk should still be soft, season with the celery salt

Now to dress the plate:

1. Spoon a little of the onion in the bottom of the bowl arrange the eggs and red onions on top

2. Add a few dots of mayonnaise and apple balsamic vinegar

3. Arrange the shaved smoked duck and crispy fried bread around the plate

4. Finish with the herbs and pea shoots.

This Christmas, surprise your loved ones with the ultimate gift of luxury and relaxation with a voucher from The Old Inn. Nestled in the heart of the charming village of Crawfordsburn, The Old Inn is a haven of historic charm, timeless elegance, and modern indulgence – the perfect way to show you care this festive season.

Choose from a range of gift vouchers that are sure to delight every recipient. Whether it’s an overnight stay in one of our beautifully designed rooms or a monetary voucher to let them tailor their own experience, every gift offers the chance to create cherished memories in a truly special setting. From the warmth of crackling fireplaces to the elegance of our Victorian interiors, The Old Inn is a place to slow down and savour life’s most beautiful moments.

This year, why not gift the magic of relaxation with an overnight stay and access to our exclusive Treetop Spa? Perched above Crawfordsburn Country Park and available only to hotel residents, the spa offers a tranquil retreat where guests can unwind with soothing thermal experiences and, from February 2025, bespoke treatments that refresh both body and mind. It’s a gift that promises ultimate serenity – perfect for anyone in need of a little festive pampering.

For food lovers, our AA Rosette-awarded restaurant offers dining experiences to remember. Treat them to an exquisite meal made with the finest local ingredients or a traditional afternoon tea in a setting steeped in history and charm. The Old Inn is the perfect place to escape the winter chill and enjoy culinary delights that are sure to warm the soul.

Monetary vouchers are also available, providing the ultimate flexibility for recipients to choose their perfect experience. Whether it’s a romantic getaway, a spa escape, or a delicious dining experience, these vouchers allow your loved ones to immerse themselves in the unique charm of The Old Inn at their leisure.

This Christmas, give more than a gift – give the promise of unforgettable moments, timeless traditions, and treasured experiences. Discover the perfect voucher at

theoldinn.com

The Old Inn’s Head Chef Andrew Turner spent his childhood growing up in Weymouth, Dorset, where Cream Teas are a big thing. Plain or fruit? Cream on first or jam on first? Someone always has an opinion and normally isn’t afraid to share it with you. We say eat the scones as you prefer, with whatever and however you like.

Here’s the recipe we use at The Old Inn. It’s light, a little sweet, and always a treat.

Preheat your oven to 160c

• 600g Self-rising flour
• 17g Baking powder
• 135g Butter
• 75g Sugar
• 295ml Buttermilk
• 1Tsp Vanilla essence
• 1 egg

Additional for Fruit Scones

• 170g Sultanas
• 10 g Additional flour

For the plain scone

• Sieve all the dry ingredients together, rub in soft butter to the dry mix, then add the buttermilk and vanilla essence.
• Mix as little as possible until the ingredients have come together, roll out to about 4 cm thick and cut out using a pastry cutter of the desired size.
• Take the egg and beat with a fork, brush the top of each scone, being careful not to let any run down the side as this will stop the scone rising evenly.
• Cook until golden brown approx. 15/20 mins

For the fruit scones

• Shake the fruit and the 10g of flour together and mix into the dry ingredients then continue as above. 

For the Scotch Egg

Ingredients

• 2 free range hen eggs

• 200g sausage meat

• 200g plain flour

• 1 egg

• 200ml whole milk

• 200g panko breadcrumbs

Method

1. Put the 2 free range eggs into boiling water and boil for 4 minutes then put into cold water to cool quickly

2. Meanwhile in 3 separate bowls, you need bowl 1 the flour, bowl 2 whisk the 1 egg with the milk, bowl 3 the panko crumbs

3. When eggs have cooled, peel and first coat the eggs with the flour then into the egg wash and lastly into the panko crumbs

4. Leave aside to deep fry later

For the Gammon

Ingredients

• 200g gammon slipper

• 2 cloves

• 1 orange

• 1 tablespoon of sugar

Method

1. Steep the gammon overnight in cold water in the fridge to get rid of some of the sulfites

2. Next day wash off the gammon in cold water and put into large pot, cover with lots of fresh water add the remaining ingredients and boil for approximately 1.5 hours or until tender and breaking away. When cooked leave to cool in the cooking liquor.

3. When gammon has completely cooled, remove excess fat, and tear into large chunks and leave aside.

You will also need:

• 200g of good cheddar cheese, smoked if you prefer

• Sourdough bread

• 1 baby gem lettuce cut in half and washed

• 100g of washed watercress

• Pickled vegetables

• Piccalilli

• Goose fat

To Prepare

1. Deep fry your egg for 3 minutes or until golden and crispy, leave to cool for a minute

2. Wash the gem and watercress

3. Cut the cheese into 4 even wedges

4. Slice the bread thickly smear with the goose fat and chargrill

5. Cut the eggs in half being careful not to loose all the runny yolk

To Plate

1. On each plate put half the watercress and baby gem

2. 2 large tablespoons of the pickled vegetables

3. 2 halves of the scotch egg

4. 2 of the cheese wedges

5. A good portion of the pulled gammon

6. Heaped tablespoon of the piccalilli

7. 2 chunky slices of the goose fat charred bread Serve and enjoy!

The sun is shining, the temperatures are rising, and the longer days are upon us. It can only mean one thing – it’s time for a Summer Getaway. With the summer spirit in full swing, there's no better moment to plan a luxurious escape to recharge your batteries and prepare for the fun-filled months ahead. The Old Inn, Northern Ireland’s perfect rural retreat, has all the options you need for the ultimate summer break. Whether you're looking for rejuvenating spa experience, exclusive getaways, exquisite dining options, or unique accommodations, kick off your summer with a taste of luxury at The Old Inn.

Nestled in the picturesque village of Crawfordsburn, Co Down, The Old Inn provides a charming summer escape. With scenic views of the stunning coastline and country park that come to life with floral bliss at this time of year, this historic hotel, dating back to 1614, exudes warmth, charm, and character.

Renowned for its outstanding dining at the AA Rosette Old Inn Restaurant and the hotel's Treetop Spa, offering a haven of relaxation with top-notch facilities and panoramic forest views, immerse yourself in the tranquillity of summer at The Old Inn and create lasting memories amidst its timeless ambience and natural beauty.

Summer Gourmet Getaway | From £295 per room

Why not kick off the new season with a ‘Summer Gourmet Getaway’ at The Old Inn? There’s a reason The Old Inn, with a rosette for culinary excellence, has been recognised as an AA 4 Star Silver hotel, with foodies across the island of Ireland flocking to the gourmet destination. Indulge in a delightful three-course evening meal, where you'll savour dishes from a carefully crafted seasonal menu. Whether you choose to soak up the sun with a stroll along Crawfordsburn beach, watch the sun set in the horizon as you enjoy the facilities in the Treetop Spa, or enjoy a nightcap by the fire in the 1614 bar, there’s no better place to get away from it all this summer. After a restful night's sleep, awaken to a Full Irish Breakfast before returning to the bustle of everyday life.

For more information or to book, please visit:

Summer Getaways

All offers are subject to availability.

Wimbledon Afternoon Tea | Sunday 14th July, 12:30pm | £45pp

Known for its gastronomic delights, the AA rosette restaurant at The Old Inn, Crawfordsburn has an exclusive Wimbledon Afternoon Tea experience on Sunday 14th July. Set amidst the elegant ambiance of the historic Gallery room, enjoy this timeless tradition with a delightful twist. Watch the men’s final as you savour in meticulously crafted finger sandwiches, think cucumber, chive and cream cheese on white as well as roast sirloin of beef, horseradish and rocket on granary and much more, alongside freshly baked scones with clotted cream & jam. Treat your palate to an array of exquisite pastries and desserts, such as Battenberg cake, lemon and vanilla tennis ball macaroons, shortbread and white chocolate tennis rackets and much more, all baked in house by the talented pastry chefs inspired by the flavours of summer and the excitement of Wimbledon.

It’s not Wimbledon without Pimm’s, enjoy a glass on arrival as you take your seat for a day of fun, The Old Inn will serve up delicious food and drinks with a warm welcome, just add the company!

Book your table now:

Wimbledon Afternoon Tea

The Old Inn Executive Chef Gavin Murphy has shared a delicious and nutritional recipe for you to enjoy cooking at home! 

Galgorm Collection are celebrating World Wellness Weekend this September, which aims to inspire and empower people to make healthier choices and enjoy an active lifestyle with family & friends. The Old Inn Executive Chef Gavin Murphy has shared a delicious and nutritional recipe for you to enjoy cooking at home!

Serves Four

Per serving: Kcal 618, Fat 6g, Saturates 1g, Carbs 78g, Sugars 18g, Fiber 11g, Protein 57g, Salt 1.3g

Ingredients

• 2 Tablespoons Olive Oil Plus a little for Drizzle

• 200g Chopped Onion

• 2 Teaspoons Smoked Paprika

• 2 Teaspoons Chipotle Paste

• 400g Tender stem Broccoli

• 800ml Hot Vegetable Stock

• 300g Med Orzo

• 1 Teaspoon Bunch Chopped Dill

• 2 Teaspoons Chopped Flat Parsley

• 100g Frozen Garden Peas

• 3 Skinless Cod Fillets (approx. 150g each)

• 300ml Fat-free Yogurt

• Half of Lemon

• Salt & Pepper

Method

1) Preheat oven to 200 degrees

2) In an oven proof frying pan add olive oil and diced onion cook slowly until tender

3) Add the Paprika, chipotle paste, broccoli and stock

4) Stir in orzo transfer to oven for 10 minutes

5) Remove from oven stir in peas and half the herbs

6) Place fish onto orzo

7) Drizzle with olive oil, season with paprika, salt and pepper

8) Place back into oven and cook for another 10/12 min until the fish is cooked and the orzo is tender

9) Mix the remaining herbs with the yogurt. Squeeze in the lemon and serve with the cod

10) Enjoy

The birds are singing, the mornings are brighter and there’s a grand old stretch in the evenings. All that can mean just one thing – Spring has sprung at last.

And with those feel-good vibes in the air, it’s the perfect time for an indulgent rest and recharge to set you up for the action-packed months ahead.

The Old Inn, Northern Ireland’s historic rural retreat, nestled in the charming village of Crawfordsburn can be found a short 10-minute drive from Belfast city centre. Overlooking a fabulous country park and just a short walk from the spectacular Co Down coastline, the hotel dates back to 1614 and is packed with history, charm and character.

Renowned for its exceptional dining experience in the AA Rosette Old Inn Restaurant and for the top-class facilities and breathtaking views from the Treetop Spa, The Old Inn is the perfect location for a delightful getaway this spring.

The Old Inn

Settled in the beautiful village of Crawfordsburn, Co Down, The Old Inn offers a delightful getaway for the season. Overlooking a fabulous country park and just a short walk from the spectacular Co Down coastline, the hotel dates back to 1614 and is packed with history, charm and character.

Known for its exceptional dining experience in the AA Rosette Old Inn Restaurant, its Treetop Spa boasts top-class facilities and breathtaking views for a rejuvenating break away from it all.

Step into Spring

As the natural world reawakens after a long, cold winter, The Old Inn is an idyllic spot to watch it all unfold. The blooming flowers and budding trees, there in abundance, create a stunning backdrop for your own experience of Springtime rejuvenation. Take a leisurely walk through the nearby Crawfordsburn Country Park, relax in the Treetop Spa or sit by the fire with a good book. An overnight ‘Step Into Spring’ stay at The Old Inn, from £270 per room is available Sunday to Thursday in April and May, and comes complete with access to the Treetop Spa, a 3-course dinner and bottle of house wine, and a delicious Full Irish Breakfast to round it all off. A perfect getaway to rest and reset.

To find out more, or to book, visit

https://www.theoldinn.com/step-into-spring.html

Sunday Sleepover

Well, it is supposed to be a day of rest, so why not take your Springtime Sunday relaxation to the next level with a ‘Sunday Sleepover’ at The Old Inn? Tuck in to a delicious two-course Sunday lunch at The Old Inn’s AA Rosette restaurant with a meal from a carefully crafted menu. Visit the Treetop Spa, perched above the spectacular Crawfordsburn Country Park, and enjoy unrivalled forest views for a true sense of peace and tranquility. After a rejuvenating sleep, enjoy a Full Irish Breakfast before stepping back into real life, back to your best. Enjoy the Sunday Sleepover package at The Old Inn from £260 per room.

To find out more, or to book, visit

https://www.theoldinn.com/sunday-sleepover.html

All offers are subject to availability. For more information or to book The Old Inn this spring, please visit:

www.theoldinn.com

Address: 15-25 Main Street, Crawfordsburn, Bangor, Co. Down, BT19 1JH

Celebrate World Wellness Weekend at The Old Inn with a nourishing breakfast created by our Executive Head Chef, Gavin Murphy. Crushed Avocado with Poached Eggs and Tahini on Sourdough Toast. This nutrient-packed breakfast is designed to fuel your body and mind. Perfect for those looking to boost their wellness journey, this recipe will empower you to recreate a balanced, delicious start to your day at home.

Recipe x 4 Portions

2 Ripe Avocadoes

Juice from ½ Lime

½ Finely Chopped Red Chilli (No Seeds)

4 Slices of Sourdough Bread

4 Free Range Hen Eggs

4 table spoons of Tahini

50g toasted Sesame Seeds

20ml White Wine Vinegar

Salt and Black Pepper

Method

1. In a good size pot add the vinegar and ¾ fill with water. Put on the heat, bring to the boil and turn down to simmer.
2. Meanwhile cut the avocados in ½ and remove stones, remove flesh with a spoon into a bowl.
3. With a fork break up the avocado and add the lime juice, chili and a little salt and pepper. Leave aside.
4. Crack the eggs into the simmering water and cook gently for 5 minutes.
5. Toast the sourdough bread and put onto 4 plates.
6. Check the avocado mix for seasoning and divide evenly over 4 sourdough toast.
7. Remove the eggs and put one on each dish, add a drizzle of tahini. Sprinkle with sesame seeds and a little salt and pepper and serve.

Ingredients 

500g Comber Earlies

100g Natural Smoked Cheddar Cheese/Grated

200ml Double Cream

100g Diced Shallots

25g Chopped Flat Parsley

25g Chopped Chives

10g Chopped Dill

10g Chervil/not chopped for Garnish

100g Salted Butter Salt and Black Pepper

Selection of Summer Salad Leaves

35ml Raspberry Vinegar

100ml Rapeseed Oil

½ Teaspoon English Mustard

Method 

1. Wash, do not peel, and boil the potatoes in lots of boiling water until tender but still have a little bite. Leave aside to cool a little.
2. Meanwhile using all the butter cook off your shallots slowly without any colour.
3. Add all the cream and reduce a little to approx. 70 percent of original volume.
4. Reduce the heat and add the cheese, cook for two minutes or until all the cheese has melted into the sauce. Slice all the potatoes into 4mm slice and add to the cream mixture.
5. Check for seasoning and add salt and pepper if needed, leave aside to keep warm but not hot.
6. Meanwhile make your dressing by putting the vinegar, mustard and oil in a bottle with a little salt and pepper, put on top and shake until all ingredients have come together.
7. Give your summer leaves a quick wash in fresh running cold water and allow to drain.
8. Ready to plate, add the chopped soft herbs to the potato mixture and stir gently.
9. Divide the potato mixture evenly between four plates, dress a selection of the leaves. Divide in four and place onto the potato mixture, garnish with the chervil and serve.

Happy Cooking!