BALLOO HOUSE:
CLASSIC WITH A TWIST Y
ouʼll already know Danny Millar (pictured). Whether as the head chef of Cayenne in Belfast or from BBC 1ʼs cooking show
ʻSaturday Kitchenʼ. He has also featured in the ʻGreat British Menuʼ, where he was the winner of the Northern Ireland region for two consecutive years.
But you might not yet have made the trip to Killinchy to experience Upstairs at Balloo ‑ the fine dining offering from the multi award‑ winning establishment and sister to the Bistro at Balloo House.
Featured in the Michelin Guide , the Bridgestone 100 Best Restaurants in Ireland and Georgina Campbellʼs Ireland, Danny Millar ‑ now one of Irelandʼs best known chefs and named ʻBest Chef in Irelandʼ at the prestigious Restaurant Association of Ireland awards ‑ takes local organically sourced ingredients to create some of the most exciting dishes available in Northern Ireland.
Housed in what was originally a coaching house dating back to the late 1600ʼs, Balloo House sits comfortably in the County Down countryside near the shores of Strangford Lough. It is a beautiful country pub and restaurant that successfully combines history, tradition and comfort with a forward thinking attitude and passion for excellence in food. On the evening we visited, the downstairs Bistro and pub were lively and the craic was great. But a short trip upstairs brought us into a different world. Deep sofas, a blazing fire (who knew youʼd need one in June!) and light jazz sets the scene for the evening.
And a menu that reflects the abundance of fantastic produce that is on offer on our own doorstep.
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SOMETIMES GOOD FOOD IS WORTH TRAVELLING FOR. GAVIN WALKER ENJOYS DINNER WITH CHEF DANNY MILLAR AT BALLOO HOUSE, KILLINCHY
Strangford Lough catch is prominent in every course with Grilled Strangford Mackerel and Strangford Mussels with Garlic and Parsley Butter (main picture) among the highlights. But equally as tempting was the County Down venison, beef and chicken.
And of course Dannyʼs light own light interpretation of what are otherwise classic dishes make every dish memorable. Perhaps the ubiquitous term ʻfine‑diningʼ has lost its currency, but elegant table settings, outstanding service from our knowledgeable waiter and of course the food itself allows me to use the term here with confidence. But fine dining doesnʼt have to mean expensive dining. With a choice of set menu at around £30 per person or a la carte, itʼs your choice how light your wallet will be at the end of the evening.
A bit of hospitality Can I suggest Upstairs at Balloo for corporate hospitality? With seating for 35 and an intimate atmosphere for a bit of schmoozing, the restaurant would be a great spot to entertain your guests. Danny is happy to chat through menu ‑ and budget ‑ ideas to make it a lunch or dinner to remember. And at a relaxed 30 minute drive from central Belfast, itʼs easy to reach.
The Bistro at Balloo
As I mentioned, there are two different dining options at Balloo and it would be unfair not to take a moment to give you a flavour of the downstairs Bistro. This is a more casual offering with an extensive and varied menu. It
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also boasts a fantastic specials board that change daily with offerings such as fresh fish, venison, rack of lamb, and other hearty classics that are perfect for the country house kitchen setting.
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