The Bistro
Sit back, relax and enjoy good quality dining and great craic at The Bistro.
The Bistro adjoins our main hotel bar and offers a beautiful menu combining classic dishes with modern twists. From mouth-watering, crispy Garlic Ciabatta to a Chip-shop Chicken Curry and Steak and Guinness Pie to Grilled Gammon, there’s something for everyone.
We’ve also got a fine selection of local craft beers, house wines and gins and whiskeys to keep the drinks connoisseurs happy as well. For more information find our bar menus here.
The Bistro adjoins our main hotel bar and offers a beautiful menu combining classic dishes with modern twists. From mouth-watering, crispy Garlic Ciabatta to a Chip-shop Chicken Curry and Steak and Guinness Pie to Grilled Gammon, there’s something for everyone.
We’ve also got a fine selection of local craft beers, house wines and gins and whiskeys to keep the drinks connoisseurs happy as well. For more information find our bar menus here.
Passionate about food
Chef Peter
Peter, from Co. Donegal, 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 Donegal, where my parents ran a restaurant, sparked my love for cooking at an early age. It continues today and I love nothing more than the opportunity to put those skills into practice.”
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 Donegal, where my parents ran a restaurant, sparked my love for cooking at an early age. It continues today and I love nothing more than the opportunity to put those skills into practice.”
