Our head chef is James Pattison. 
James has been working in fine dining kitchens for almost 20 years and is passionate about fresh, local, quality ingredients that make for a memorable dining experience.
Below is recipe for a dish that was recently on our menu.
Broccoli Risotto
We serve our risotto with kromseys of Fivemiletown goat's cheese
and semi dried tomatoes.
What you’ll need (serves six):
25ml olive oil, divided
1 garlic clove, thinly sliced
200g broccoli purée
400ml vegetable stock (hot)
1 small onion chopped very finely
salt and pepper to taste
1/2 small onion, chopped
200g Italian Arborio rice
1 tablespoon lemon juice
2 tablespoons butter
100g grated Parmesan cheese
Broccoli florets
boiling salted water
15g butter
How to make it:
Add the broccoli to the rapidly boiling water. Once it's just soft, remove from the water and place in a liquidizer with the butter and a small amount of the water. Blend until very smooth.
In a thick bottomed pan, heat the oil and then sauté the onion and the garlic until soft (about 3 minutes). Add a ladle of the stock and stir, then continue the process until all the stock has gone, only adding more after the previous has been absorbed. Then add in the broccoli purée with the Parmesan and lemon, as well as the correct seasoning to your tastes.
James has been working in fine dining kitchens for almost 20 years and is passionate about fresh, local, quality ingredients that make for a memorable dining experience.
Below is recipe for a dish that was recently on our menu.
Broccoli Risotto
We serve our risotto with kromseys of Fivemiletown goat's cheese
and semi dried tomatoes.
What you’ll need (serves six):
25ml olive oil, divided
1 garlic clove, thinly sliced
200g broccoli purée
400ml vegetable stock (hot)
1 small onion chopped very finely
salt and pepper to taste
1/2 small onion, chopped
200g Italian Arborio rice
1 tablespoon lemon juice
2 tablespoons butter
100g grated Parmesan cheese
Broccoli florets
boiling salted water
15g butter
How to make it:
Add the broccoli to the rapidly boiling water. Once it's just soft, remove from the water and place in a liquidizer with the butter and a small amount of the water. Blend until very smooth.
In a thick bottomed pan, heat the oil and then sauté the onion and the garlic until soft (about 3 minutes). Add a ladle of the stock and stir, then continue the process until all the stock has gone, only adding more after the previous has been absorbed. Then add in the broccoli purée with the Parmesan and lemon, as well as the correct seasoning to your tastes.