At Magherabuoy we have a small but skilled team of chefs cooking across a number of dining outlets at the Hotel. We work from some basic principles: buy good quality produce from the best local suppliers, and don’t over-complicate menus. We bring flavours together in a way that brings the best out of our ingredients.
Chef and his teams’ culinary efforts are available 7am-9pm every day. Breakfast is available until 10am, the Tea Room operates from 10am-4pm, and the Bistro runs from 4-9pm. In addition, food is served in the Griffin Restaurant from 6pm. Our traditional Carvery is served during Sunday lunchtime.
The Griffin Room
The Griffin Room
PASSIONATE ABOUT FOOD
About the Chef
Craig, from the south coast of England, came to Portrush whilst training as a chef at the Northern Ireland Hotel and Catering College.
He explains his passion for food: “My food heroes at college were my lecturers, in particular the late Wilfred McClintock. Wilfred was an outstanding Chef and drummed into his students the theory behind the practice. I didn’t appreciate why at the time, but understand now that consistency is key in any kitchen, and the only way to achieve consistency on the plate is to stick to the recipe.”
“My upbringing in Portsmouth sparked my love for cooking at an early age, where seafood was always available in abundance. That passion continues today and I love nothing more than the opportunity to put those skills into practice.”
Find out more
Northern Ireland is a place of greatness because of a deep down determination to make the best of everything we’ve got including our food and drink. Food NI invite you to #TasteTheGreatness.