Chris contributes to charity cookbook

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The Head Chef at The River Room Galgorm has contributed to a new cookbook which will support Macmillan Cancer Support and Hospitality Action.

Chris Rees’ recipe for Stuffed Crown of Partridge features in The Great British Cookbook.

Jobs profile - Galgorm head chef Chris Rees

Jobs profile - Galgorm head chef Chris Rees

Chris is delighted to have contributed to The Great British Cookbook, which will take you on a journey through 200 of the UK’s most prestigious pubs, guest houses, hotels, Michelin Star and AA Rosette restaurants.

The Great British Cookbook is also delighted to have the support of many celebrity chefs including Michael Caines, Adam Simmonds, Rick Stein, Galton Blackiston, Richard Corrigan, Cyrus Todiwala, Anna Hansen, Hayden Groves, Tony Singh and Nigella Lawson, to name a few.

As well as recipes of mouth-watering dishes, The Great British Cookbook features seasonal produce, growers, suppliers, butchers, bakers and fishmongers.

An essential ethos of the book is to feature recipes by inspiring Chefs who are passionate about using local sustainable produce to create innovative dishes.

Chris has certainly earned his culinary stripes when it comes to excellence in cooking.

Having worked his way up through the cooking ranks in many Belfast’s top restaurants, Chris joined the Galgorm team in 2009 and was promoted to Head Chef in 2013.

Chris has recently welcomed two experienced new members to the River Room kitchen team - Jonny Boyd, previously of the restaurant Coco, Belfast, and Eddie Atwell, previously of the Old School House, Comber.

It seems to be a winning combination with the restaurant scooping the Best Eating Establishment award at the 2014 Ballymena Business Excellence Awards.

Awarded two AA Rosettes the River Room offers diners dishes that are true to the ingredients, showcasing local artisan producers with menus that change daily.

The menu focuses on seasonal ingredients sourced from carefully selected local suppliers and the Resort’s very own kitchen garden.

The team believes in ‘honest food’ that delivers maximum taste and isn’t swayed by trends but always makes the ingredients the star of the show.

The River Room also recently unveiled a stunning new Conservatory, a magnificent bespoke glass creation that perfectly frames the stunning setting of the cascading River Maine and lush parkland.

A most splendid backdrop in which you can enjoy the decadence of a traditional Afternoon Tea by day, served to the sound of the Baby Grand
piano.

During the evening, residents and dinner guests can experience one of Galgorm’s signature cocktails accompanied by the velvety vocals of their resident swing singer.

Specialising in gin-based cocktails and with one of the most extensive and exclusive gin menus in the country, you will be spoilt for choice when it comes to your aperitif.

Looking forward, 2015 will see the launch of The Galgorm Gin Club, with exclusive events held throughout the year, details can be found online at: www.galgorm.com

* The Great British Cookbook is now available to download at the cost of £12 in support of Macmillan Cancer Support and Hospitality Action, who receive £5 each per download, at www.thegreatbritishcookbook.co.uk