Balloo House
Young Buck blue cheese and red onion tart and Abernethy butter poached Strangford lobster are just two of the delicious dishes on offer at this coaching house which dates from the 1600s. Award-winning chef Danny Millar’s menu changes every six weeks to reflect the seasons, but you can always be assured of eating the best local produce cooked to the highest standard.
Downstairs in the bistro, the food is gastro-pub style. You might choose something like a creamy smoked haddock and bacon chowder or Gloucester Old Spot pork belly with champ.
Upstairs is a fine dining restaurant which offers a little bit of luxury. We love the exposed stone walls, muted lighting and the discreet service there. It feels like a real treat. The tasting menu is great value at £50 (£75 with wine). Have you ever had toasted hay panna cotta? You should!
