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Recipes

05/01/2024

Ploughman’s Lunch for Two


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!

Galgorm Collection Old Inn

News

16/05/2023

Galgorm Collection awarded Great Place to Work!


NI’s award-winning collection of luxury hotels and restaurants becomes first hospitality group on the island of Ireland to achieve official certification based on exceptional employee experience.

Major Northern Ireland employer Galgorm Collection has become the first hospitality group on the island of Ireland to achieve official Great Place to Work certification across its entire portfolio of award-winning luxury hotels and restaurants.

The prestigious endorsement by Great Place to Work, a global authority on workplace culture and wellbeing, was awarded following an extensive independent employee survey which engaged Galgorm Collection’s workforce of around 1,000 team members.

Employees voted across all six properties - including the globally renowned Galgorm, AA Hotel of the Year The Rabbit Hotel & Retreat in Templepatrick, Ireland’s Blue Book recommended property The Old Inn, Crawfordsburn, and its collection of restaurants Fratelli and Parisien in Belfast city centre - and concluded that their workplace is a great place to work.

The only hotel group on the island of Ireland to achieve the exceptional standard, the distinguished certification rewards outstanding employers who demonstrate a high-trust, ‘people-first’ workplace and cultivate a culture which embodies values such as credibility, fairness, respect, camaraderie, honesty and pride.

Laura Millar, HR Associate Director at Galgorm Collection said:

“What makes this accreditation so important to us is that it’s based on authentic employee feedback which is rigorously analysed using data-driven methodology and can be confident that staff feel trusted, valued and supported in their roles and enjoy the many benefits of working with the region’s premier hospitality group. Our success has always depended on our great people. From chefs to bar tenders, spa therapists and managers, to facilities staff, housekeepers, drivers and night porters, our people are what makes us famous for our warm welcome and unforgettable hospitality experience. Through our dedicated People Strategy, we work hard to ensure we offer the most competitive benefits and lead in the development of skills, training and career development opportunities.”

Based solely on rigorous and validated employee feedback gathered by Great Place to Work – the global authority on workplace culture – the accreditation signifies that employees have a consistently positive experience in the workplace.

“At the heart of every organisation are its people, and looking after their wellbeing should be a priority for every employer,” Great Place to Work managing director Benedict Gautrey said. “We know when employees feel genuinely contented and at ease within their roles, they are much more engaged and productive, which leads to better results for everyone.”

A major local employer, Galgorm Collection has dramatically scaled up its hospitality footprint and workforce over the last decade following a £90 million investment into the ongoing expansion and refurbishment of its flagship property Galgorm, with its latest investment project aiming to add new accommodation types and spa facilities by 2027.

Since 2020, Galgorm Collection has acquired and opened two major new hotels, The Rabbit Hotel & Retreat in Templepatrick and The Old Inn, Crawfordsburn, growing its workforce by 30%.

“Galgorm Collection’s award-winning customer excellence and reputation for first-class hospitality is down to the dedication, skills and professionalism of our team and that’s why we continually invest in our workplace culture, training and development and in enhancing career prospects for everyone to make this a great place to work. We’re thrilled that our team voted with their feet to endorse what we do, and we are grateful for the superb work they deliver for our customers and the group every day,” Galgorm Collection managing director Colin Johnston said.

As an officially certified Great Place to Work, Galgorm Collection will automatically be entered into the prestigious Best Workplaces ™ list which recognises organisations which demonstrate an effective management culture that focuses on the individual, their strengths and potential. All of this promotes innovation in the company and their associated economic success.

With sustainability at the heart of its business, Galgorm Collection last year announced a commitment to be carbon neutral by 2030, with a bid to become the first premier hospitality group on the island of Ireland to go fully green.

A year earlier, Galgorm Collection has also committed to the rollout of an enhanced benefits package for all eligible team members, including a £1 million investment into premium private health care cover over the next five years as part of its ongoing commitment to investing in its people.

In March 2021, Galgorm Collection announced 180 new roles across its range of hotels and restaurants to meet anticipated post-pandemic demand and announced its investment of more than £5m in annual wages in creating the new roles.

For more information on current roles available across Galgorm Collection, and to apply, visit galgorm.com/work-with-us.html

 C.S. Lewis Old Inn

News

11/10/2023

Journey to Narnia


Join us at The Old Inn where time stands still, and the magic of C.S. Lewis lives on.

C.S. Lewis Bed & Breakfast

With a storied past dating back to the 17th century, The Old Inn has hosted dignitaries and celebrities from around the world, each enchanted by its timeless charm and impeccable service. The hotel is labelled as one of Northern Ireland's most historic hotels due in part to its links with author and 20th Century Literary icon C.S. Lewis who was a frequent visitor to The Old Inn and even honeymooned here with his wife Joy in 1958! Renowned for its rich history and famous for a cosy atmosphere with warm hospitality, step back in time and savour the grandeur of a bygone era.

Indulge in an enchanting journey through literary history with our exclusive 'Journey to Narnia' bed & breakfast package that beckons you to experience a world of refined elegance and intellectual inspiration to commemorate the legacy of C.S. Lewis on his 60th Anniversary.

A new chapter in an iconic age-old story, you’ll find The Old Inn is a place that embodies playful blend of the old and new, the local with the worldly. Escape into the past with an overnight stay in our cosy guestrooms, where timeless charm meets modern comfort. As you step into the Old Inn, you'll be greeted by the same inviting atmosphere that once welcomed C.S. Lewis himself during his honeymoon. Immerse yourself in the ultimate relaxation with full access to our rejuvenating Treetop Spa, where tranquility and serenity await to melt away your cares. Perched above Crawfordsburn Country Park, soak up the nature that surrounds you and let your mind wander, much like the whimsical worlds Lewis created, as you soak in the soothing ambiance of our spa.

The pièce de résistance of this lovely package is our C.S. Lewis themed afternoon tea, a sumptuous experience that pays homage to the brilliant author's literary genius. Savor delectable treats and exquisite teas carefully curated to transport you into the enchanting realms of Narnia, or perhaps even to the mystical Wardrobe itself.

Our ‘Journey to Narnia’ is a tribute to a literary legend and an invitation to immerse yourself in an enchanting blend of luxury, history, and imagination. Join us at The Old Inn nestled in Crawfordsburn, only 15 minutes from Belfast, where time stands still, and the magic of C.S. Lewis lives on. Book today and embark on a journey fit for a true connoisseur of fine literature and luxurious indulgence.

 

Scone cms-old-inn

Recipes

01/04/2025

Buttermilk Scones


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. 
Duck cms-old-inn

Recipes

06/04/2025

Duck Egg Mayonnaise, Fried Bread & Smoked Duck


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.

 


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