Our Food

We take pride in sourcing the best local produce for our home cooked breakfasts, cream teas and picnic lunches. Eggs Whinslet!All of our bread if freshly home baked by Niki. As well as white and granary loaves for sandwiches Niki is an expert in baking traditional Irish breads and is happy to share her Irish Bread Recipes for Soda Farls, Wheaten breads and Bannocks and Potato bread (made from local potatoes).

Breakfast

Breakfast is served from 08:00 until 10:00 (10:30 at weekends). We like to make breakfast at the Whins a memorable experience. Freshly baked soda farls, still warm from the griddle, are served daily. Collect your own breakfast! Home baked wheaten bread is also provided, along with a selection of quality preserves. We pride ourselves on the quality of our Ulster Fry (traditional Northern Irish cooked breakfast), but we also offer a wide choice of alternatives so that our guests can enjoy some variety during their stay. We take care to source the highest quality local ingredients for your meal; the meat comes from Ballycastle Farm Shop, the eggs from our own free range hens (children are welcome to collect their own eggs for breakfast!) and the bread is all home made...

As well as a selection from our Breakfast Menu below, teas, freshly brewed coffee, fruit juice, iced water, preserves, cereal and fresh fruit are also provided.


Our Breakfast Menu

napkin

Ulster Fry

Our Ulster Fry is a hearty cooked breakfast, made with fresh locally sourced ingredients. Not recommended for those watching their waistline perhaps, but it’s delicious, and you are on holiday after all!
Fried egg, crispy bacon, sausage, fried tomato with a sprinkle of thyme, golden fried potato bread and chrispy fried soda bread.


Breakfast Soda

Breakfast Special - Eggs Whinslet

If you don’t fancy a full fry, why not try one of our Breakfast Sodas? Delicious homemade soda bread, fried until golden and crispy and served with your choice of cooked filling.
Bacon, sausage, egg, or any combination of the three.

Eggs, the way you like them

If our chickens are in the mood, these will be freshly collected eggs from our chicken coop.
Scrambled, poached, boiled or fried, served with your choice of toasted bread.

Omelette

Country style French omelette, also known as an American omelette. Made with our own free range eggs, seasoned to perfection and served with an optional oozy cheese filling and a sprinkling of fresh thyme.
Vegetarian Special - Truffle Eggs

Pancakes

Served as they come with lemon and sugar or maple syrup, or with the addition of a seasonal fresh berry filling.
Freshly prepared thin, crispy edge pancakes served with your choice of accompaniments.


Breakfast Bagel

A lighter option for those looking for an alternative to the standard fry.
Lightly toasted bagel with cream cheese and crispy bacon. This can be served plain if preferred.

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Cream Teas

Cream teas may be ordered in advance and are served on arrival, or as a tea time treat after a hard days sightseeing. Please see our price list for details.

Our Cream Tea

    Welcome to The Whins! Cream Tea
  • A steaming pot of tea or fresh brewed coffee.
  • Freshly baked buttermilk scones.
  • Homemade wheaten bread.
  • Selection of preserves.
  • Pot of deliciously rich clotted cream.
  • Refills always available.

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Snack on Arrival

We find that some of our guests prefer not to go out for dinner following a long journey. We provide some snack options to tide you over till morning, which need to be ordered in advance and are available until 6:30pm. All of our bread is homemade including the white and granary loaves used for our sandwiches. Please see our price list for details.

Our Sandwiches

Our Sandwiches

Round of sandwiches (toasted on request) on white or granary bread, with your choice of two fillings:

  • Mc Kay's hand cut dry cured ham
  • Irish Cheddar cheese
  • Herb Roast Chicken
  • Line caught Tuna and Mayo

Picnic Lunches

If you are planning a hike, or simply don't want the bother of finding somewhere to have lunch, why not take along one of our very popular Picnic Lunches. All of our bread is homemade including the white and granary loaves used for our sandwiches. Please see our price list for details.

Our Picnic Lunches

Our Picnics

Two rounds of sandwiches on white or granary bread, with your choice of filling:

  • Mc Kay's hand cut dry cured ham
  • Irish Cheddar cheese
  • Herb Roast Chicken
  • Line caught Tuna and Mayo

Piece of fruit, bottle of water or juice, bag of crisps, biscuit or cake.


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Bread Recipes

At The Whins we make all our own breads including Soda Bread, warm from the griddle, at every breakfast serving. We have been asked many times for our Irish bread recipes and now provide a printed copy for our guests in their rooms with the suggestion that a small donation is made to the local charitable organisation Greenlight Gateway. We are now making these available to download here and hope that if you use them you will make a similar donation to a local charity.


Our Wheaten Bread Recipe

INGREDIENTS

  • 140 grams strong white flour
  • 100 grams medium wholemeal flour
  • 250 grams wholemeal bread flour
  • 2 teaspoons salt
  • 1 ¼ teaspoons bicarbonate of soda
  • 8 teaspoons sugar (preferably golden caster)
  • 70 grams butter, straight from fridge
  • 4 tablespoons olive oil (or vegetable oil)
  • 400 ml buttermilk

METHOD

Wheaten Bread PDFPre heat an oven to 200˚C / gas mark 6 and lightly grease an 8” loaf tin. Measure the flour, salt, bicarbonate of soda and sugar into a large mixing bowl and stir until combined. Cut up the butter into small cubes and add to the bowl. Rub the butter into the flour mixture until you have a light crumb texture. Add the buttermilk and oil and mix together with a spatula to form a sticky dough. Lightly flour a working surface and knead the dough a couple of times to form a large fat sausage/brick shape. Place the dough into the loaf tin and press the top down lightly to flatten. Using a sharp knife, make a cut about 1 centimetre deep from the top to the bottom of the tin. Sprinkle with flour and place in the oven for 30 minutes. After 30 minutes, turn the temperature down to 180˚C / gas mark 4 and turn the loaf around. Bake for a further 20 minutes, then remove from the oven and turn out of the tin onto a wire rack to cool.


Our Soda Farl Recipe

INGREDIENTS

  • 250 grams self raising flour
  • ½ teaspoon salt
  • ¼ teaspoon bicarbonate of soda
  • 180 to 200 ml buttermilk

METHOD

Soda Farl PDFPlace a flat based griddle or heavy frying pan over a medium heat. Measure the flour, salt and bicarbonate of soda into a large mixing bowl and stir until combined. Make a well in the centre and add most of the buttermilk. Mix the dough together with a spatula; it should be quite sticky but not so wet that it can’t lightly kneaded and shaped. Add more buttermilk if needed. Turn onto a floured working surface and knead lightly a couple of times. Pat into a circle shape, about 1 ½ centimetres deep. Using a sharp knife, cut the circle into quarters. Flour the top of the dough, and invert each quarter onto the griddle. Soda FarlsCook for about 10 minutes each side, adjusting the heat as necessary (cooking times and heat required will depend upon the thickness of the griddle or pan). The farls are cooked when they spring back when pressed. Serve warm with butter or leave to cool (wrap in a clean cloth if a softer crust is required).


Our Potato Farl Recipe

INGREDIENTS

  • 500g left over mash
  • 100g Plain Flour
  • 50g Melted butter or olive oil or half and half
  • 1 tsp Salt
  • Optional - Handful of chopped chives

METHOD

Soda Farl PDFSeason mash with salt and add in the melted butter (and chives if using). Add enough flour to make a pliable and manageable dough. Knead gently to combine. Roll out on a lightly floured board to form a round of about 1/4 - 1/3 inch thickness. Cut the round into 4 triangles (farls). Cook on a low dry griddle or dry frying pan until both sides are golden brown.....takes about 10mins. each side dependant on how dry the mix is. Can be eaten hot with butter right away, or stored and toasted later. Potato Farls are an essential component of an Ulster Fry and should be cooked until golden and crisp.

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