Inside the Galgorm Collection’s Vision for World-Class Hospitality and Dining

Northern Ireland is fast emerging as a world-class destination for food lovers, wellness seekers, and luxury travellers — and at the heart of this transformation is the Galgorm Collection. With a portfolio that includes the iconic Galgorm resort, stylish bolthole The Rabbit Hotel & Retreat, the historic Old Inn in Crawfordsburn, newly acquired Roe Valley Resort, and two standout Belfast restaurants, Fratelli and Parisien, this award-winning hospitality group is rewriting the rules on what it means to experience Northern Ireland at its finest. From hyper-local produce to boundary-pushing restaurant concepts, The Galgorm Collection is quietly — but confidently — putting Northern Ireland on the global travel map. Three chefs from the Collection share their thoughts on what makes the island a must-visit for gastronomes.

Gavin Murphy, Roe Valley Resort Executive Chef

• What do you think defines Northern Ireland as a true foodie destination today — and how does your restaurant reflect that?

Northern Ireland stands out because of the quality and range on offer — you can get anything from an exceptional burger to a fine dining experience. At Roe Valley Resort, we reflect that same diversity in our dining experience. We have a choice of venues that cater to different tastes and occasions, while keeping the standards consistently high. Whether guests are looking for a casual bite with friends, a romantic dinner, or a special celebration, they’ll find something here that feels tailored and thoughtfully prepared.

• Are there any local ingredients, producers, or traditions that you feel are especially distinctive to Northern Ireland — and how do you incorporate them into your dishes?

Northern Ireland has always been known for its top-quality produce — our beef, dairy, and of course fish. But more recently, local producers have really started to be more daring in what they provide, introducing more unusual or exotic ingredients with great success. At Roe Valley Resort, we’re proud to support that creativity. We work closely with these suppliers to bring fresh ideas to our menus, balancing classic local flavours with something a bit different. It keeps things interesting for our chefs and for our guests, who are increasingly looking for that blend of tradition and innovation on the plate.

• Who or what do you think is really championing Northern Irish cuisine right now — chefs, suppliers, regions, movements?

It’s a combination of things. As a nation, we’ve become much more open to trying new flavours and ideas, and that’s pushing our food scene to new heights. We’re seeing bold moves from local suppliers who are experimenting with new methods, and overseas influences are bringing fresh perspectives too. Chefs are picking up on that energy and getting creative with how they bring it all together on the plate. It’s a real team effort and it’s what’s keeping Northern Irish cuisine moving forward.

• Looking ahead, what do you think is the next step in Northern Ireland’s food story — and how do you see your kitchen playing a part in that?

I think the next step is continuing to support innovation, and finding new ways to keep our guests both happy and healthy, while showcasing the best Northern Ireland has to offer. In our kitchen at Roe Valley Resort, that means staying curious, adapting to changing tastes, and never losing sight of quality. If we can keep raising the bar while staying true to our roots, the future looks very bright.

David Gillmore, Galgorm Executive Head Chef

• What do you think defines Northern Ireland as a true foodie destination today — and how does your restaurant reflect that?

Northern Ireland is full of independent hoteliers and restaurateurs. This, for me, is what makes it a strong foodie destination. From Belfast and its suburbs through to other towns and more remote villages, the base level of restaurant is above that of other areas of the UK. Restaurant chains are not as visible as other UK cities — you're more likely to find a local restaurateur with a selection of restaurants varying in styles but with the same ethos and standards.

• Omakase is a deeply personal dining journey. How do you approach crafting a bespoke menu for just eight diners per service?

Omakase is all about trust — it’s a chef’s journey, showcasing the finest ingredients available on the day. We don’t overcomplicate things; instead, we let the quality of the produce shine, curating an experience that feels intimate, interactive, and deeply connected to the moment. At its core, omakase is a tasting menu, but it’s delivered in a way that makes every diner feel like they’re on a one-of-a-kind culinary adventure.

The restaurants within Galgorm — Fratelli Ristorante, Castle Kitchen + Bar, and Gillies Restaurant — are the perfect example of this, as they are all built upon a high standard of service which continues to grow year on year by the varied staff working within them. As a chef that is striving for better, I like to be assured that we are better tomorrow than today, and year on year.

• Are there any local ingredients, producers, or traditions that you feel are especially distinctive to Northern Ireland — and how do you incorporate them into your dishes?

Small artisan producers are in abundance here, as well as local suppliers — built through multiple familial generations. Suppliers and producers, such as Ewings Fishmongers, Hannan Meats, Lisdergan Butchery, Broighter Gold Rapeseed Oil, Abernethy Butter amongst others, are the backbone of our industry. 

Northern Ireland natives love food that is recognisable, storied and has memories of tradition running through it. The base of our menus at Galgorm reflect this and we build on this through creativity and using the skill set of our international team.

• Who or what do you think is really championing Northern Irish cuisine right now — chefs, suppliers, regions, movements?

I think a lot of places are focused right now on providing great food and wine in a relaxed environment. I've always questioned the term ‘Fine Dining’ as to me the best experience can be something quite basic when you are in the right mood and in the right setting. It’s all about the moment and the best hospitality, something that by nature the people of this island have in abundance. 

• Looking ahead, what do you think is the next step in Northern Ireland’s food story — and how do you see your kitchen playing a part in that?

I think the Northern Ireland food industry will continue on its journey to constantly be better. I see our kitchens at Galgorm being a part of that journey by continuing to set the bar for high hospitality standards and being a leader within the sector here in Northern Ireland. 

Andy Turner, The Old Inn Executive Head Chef

• What do you think defines Northern Ireland as a true foodie destination today — and how does your restaurant reflect that?

While Northern Ireland may not yet be widely recognised as a top foodie destination, I believe it has incredible potential. The region is blessed with outstanding ingredients and exceptional local produce. However, there is still room for growth in aligning public expectations with the level of food and service that’s realistically achievable at current price points.

Compared to cities like Dublin and London, Belfast is still on its journey, and there’s a fantastic opportunity for the hospitality industry here to evolve. We need to champion the idea of hospitality as a respected and rewarding profession.

At The Old Inn, we’re committed to being part of that change. We invest in our team through training and by offering a fair living wage, helping them build skills and develop a genuine passion for the industry. We’re also proud to showcase as much of Northern Ireland’s incredible local produce as we can — it’s a core part of what we do.

• Are there any local ingredients, producers, or traditions that you feel are especially distinctive to Northern Ireland — and how do you incorporate them into your dishes?

At The Old Inn, we’re passionate about showcasing the very best of what our land and waters have to offer. We proudly use as many local ingredients as possible — from Comber potatoes and Conway Farm asparagus to Corndale charcuterie and the freshest fish from our local seas and Lough Neagh.

We’re also incredibly fortunate to work with some of the most talented producers in the country — true food heroes like Micky at Young Buck, Peter Hannan of Hannan Meats, the team at Abernethy Butter, and Walter and his son at Ewings.

Supporting Irish artisan producers is at the heart of our kitchen philosophy. All of our charcuterie and cheeses are sourced from across the island, both North and South. I’ve been fortunate to work with Ross Lewis of Chapter One, and I’ve learned a great deal from his deep knowledge of Irish ingredients and producers. It’s a privilege to bring that inspiration to our guests at The Old Inn.

• Who or what do you think is really championing Northern Irish cuisine right now — chefs, suppliers, regions, movements?

Right now, it’s the producers who are really driving Northern Irish cuisine forward. The quality, passion, and innovation coming from our local farms, fisheries, and artisan makers are the real foundation of the food scene here. 

From the exceptional meats of Peter Hannan, to Micky at Young Buck cheese, Abernethy Butter, and the incredible seafood from Ewings — these are the people quietly doing the hard work every day, and their produce speaks for itself. They’re giving chefs the building blocks to create world-class dishes.

Chefs like Stevie and Alan at OX, Gareth McCaughey at The Muddlers Club, Alex Greene, and Danni Barry are helping to showcase these ingredients in creative and refined ways, but it all starts with the producers.

We also can’t forget the legacy of people like Michael Deane and Paul Rankin, who helped pave the way for the food culture we have now. And Clare Smyth’s international success is a powerful reminder of just how far Northern Irish food can go when we champion our roots.

At the heart of it all, it’s the producers who are keeping the spirit of Northern Irish cuisine alive and pushing it into the future.

• Looking ahead, what do you think is the next step in Northern Ireland’s food story — and how do you see your kitchen playing a part in that?

I think it’s time for the industry in Northern Ireland to mature — to move beyond the outdated “shouty chef” culture and start thinking seriously about its future. If we want to attract the next generation, we need to treat hospitality as the respected, skilled profession it truly is — one that offers real opportunities, purpose, and pride.

This also means embracing the incredible products and producers we have right here on the island. There’s so much richness in our food heritage, much of which has been lost over the past two centuries. By reconnecting with those traditions and reimagining them for today, we have the chance to shape a food culture that’s uniquely and authentically Northern Irish — one with a strong sense of place, rather than a borrowed identity.

At The Old Inn, we’re already taking steps in that direction. We’re focusing on training, fair wages, and a deep respect for local ingredients. But progress doesn’t happen in isolation — we also need to bring our guests on the journey with us, helping them understand and appreciate the value of what’s on their plate.

The future of our industry depends on collaboration, respect for our roots, and a shared vision for what Northern Irish cuisine can become.

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