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Balloo House

This famous old 19th century coaching inn fell into great hands when Ronan and Jennie Sweeney took it over in 2004. With extensive experience in the hospitality industry behind them, they were determined to restore Balloo’s reputation as one of the finest country dining pubs in Northern Ireland - and this they are now achieving very successfully.

Downstairs operates as a full licensed bar daily and it is extremely busy all week; the place has oodles of genuine character and the old kitchen bar, with its flagstones and traditional range, makes a great setting for excellent bistro fare like fresh Kilkeel scampi & chips, dry-aged locally reared steaks, home-made burgers and some less usual dishes such as Finnebrogue venison shepherds pie.

Restaurant:

A separate entrance from the bar leads up to the first floor, which resembles a quaint and cosy converted loft, and has a snug reception area with open fire and comfy seats, beside a well stocked bar with many liqueurs on display.

The décor is quite traditional in style, with beautiful exposed stone walls the main feature; the restaurant is beautifully laid out with tall backed chairs around white linen clad tables with sparkling crystal wine glasses - and despite the cosy appearance, there's plenty of space between tables.

Head chef Danny Millar is a well known advocate of local seasonal produce and this is reflected in his menus, typically in dishes such as smoked Lough Neagh eel with apple, beetroot, horseradish & micro salad; grilled Strangford Lough prawns with garlic, parsley and lemon butter; rump of Finnebrogue venison with spiced apple & sweet potato purée, watercress & wild mushrooms - and a house speciality of Balloo House chocolate tart – served, perhaps, with fresh berries and crème fraîche.

The cooking is accomplished, as would be expected of this highly regarded chef, and he is producing stunning food. Every dish has a wow factor, but the real skill is in allowing the quality of ingredients to shine through, and this beautifully presented food has real flavour.

Service, under the supervision of Restaurant Manager Didier Nyceront, is excellent in the Guide’s experience - professional, helpful and efficient; however, food of this quality does take time to prepare, and the popularity of this restaurant can sometimes bring the kitchen under pressure, especially at weekends.

An impressive wine list includes a good choice of wines by glass and a page of ‘Didier’s recent tasting favourites’.

Overall, the lovely relaxed ambience and outstanding food at very reasonable prices are a credit to all involved, and Balloo’s growing reputation is well earned.

Booking in advance is essential for the restaurant.

Downstairs bistro seats 80 (private room, 40, outdoors, 12); children welcome; wheelchair access to downstairs only; free broadband WI/FI; air conditioning; reservations recommended. Live music (Blue Grass) Wed 9pm & trad Thurs 9pm. Bistro: Food served daily 12-9 (to 8.30pm on Sun, Mon); house wine from £12.95. Restaurant seats 30; open Tue-Sat, 6-9pm (to 9.30 Fri-Sat), also available for functions and private dining. SC 10% on groups 6+. Closed 25 Dec. MasterCard, Visa, Switch.

Directions:

At Balloo crossroads on main road from Comber to Killyleagh