It’s the toughest gig in Holywood: what are you going to choose for breakfast from amongst the five starter courses and thirteen main courses prepared by Conor McClelland in Rayanne House.
Prune soufflé on a purée of fresh green figs? Chilled porridge with raspberry purée? Croc-pot of ham and eggs with Italian tomato sauce and toast fingers? Scrambled eggs with crab meat, cream cheese and chives? Pork and prune sausages with potato waffles? Mr McClelland relishes a challenge, such as creating the last menu of the Titanic – which he serves for private parties – or reinventing breakfast as we know it. The house itself has ten rooms, all immaculately maintained. Now: make your mind up!
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