Norah and Ralph Brown’s renowned Georgian retreat offers comfort, true family hospitality and good food. The house is on an elevated site just outside Dungannon, with about 20 acres of grounds; mature woodland and gardens (producing food for the table and flowers for the house) with views over lush countryside.
Improvements over the years have been made with great sensitivity and the feeling is of gentle organic growth, culminating in the present warm and welcoming atmosphere. Grange Lodge is furnished unselfconsciously, with antiques and family pieces throughout; bedrooms (and bathrooms) are exceptionally comfortable and thoughtful in detail.
Norah, a Rick Stein 'food hero', is well known for her home cooking and they will cater for groups of 10-30. Dinner menus change daily (in consultation with guests) and residents’ dinner (from about £32) must be pre-booked, especially if you want to dine on the day of arrival.
Breakfasts are also outstanding, so allow time to indulge: a fine buffet, beautifully set out on a polished dining table, might typically include a large selection of juices, fruit and cereals - and porridge is a speciality, served with a tot of Bushmills whiskey, brown sugar and cream - and that’s before you’ve even reached the cooked breakfast menu, served with lovely fresh breads and toast and home-made preserves.
*“Cook with Norah” cookery classes have been running since 2002, and are very successful; details on application.