The 33-bedroom boutique hotel and spa in Templepatrick, which opened in June 2020,  has been dramatically transformed to include a £2 million Relaxation Burrow spa area which completed construction last year.

Owners the Galgorm Collection have created an oasis of tranquility on the edge of a lake that includes Swedish saunas, an aromatherapy steam room, a halotherapy salt chamber and Roman inspired baths and hot tubs.

And for the ultimate in relaxation The Rabbit is also the first hotel in the island of Ireland to offer a heated lakeside beach complete with a Lake Bar, sunken lounge and plush cabanas.

A £250,000 state-of-the-art fitness suite will open later this year and the exclusive memberships will include full access to all areas of the spa and modern fitness suite, discounted rates on food and beverages across Galgorm Collection, complimentary fitness classes  and personalised fitness checks.

‘Perfect place to relax’

Six-time World Superbike champion Jonathan Rea OBE and his wife Tatia are the Burrow’s first official members and Jonathan, a regular visitor to The Rabbit was impressed by what he saw.

“As a sportsman and busy dad to two young boys, it’s really important to schedule in down time. The outdoor spa facilities are absolutely first-class and its forest and lakeside setting really promote mindfulness and wellbeing.

“It’s the perfect place to relax, recharge and connect with nature while enjoying the stellar service that Galgorm is known for.

“I’m also really impressed with plans for the brand new, state-of-the-art facilities and focused programmes on offer for serious fitness training and I’m looking forward to my first training session.”

Rabbit GM Lynsey Gordon, above, added: “We’re thrilled to sign up Jonathan and Tatia as our first members and look forward to welcoming more over the coming weeks.”

Membership to The Rabbit Hotel & Retreat is available annually on an individual or joint basis, starting from £2,000 annually with an exclusive introductory offer.

For more information visit www.rabbithotel.com/membership.html or to secure an exclusive membership, please contact member@rabbithotel.com .

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“2020 was, without doubt, a challenging year despite the early months when the stage was set for a record year.

“March came around and expectations quickly changed, being thrown into the oblivion of closure. Whilst this alone presented its imminent challenges, it encouraged us to innovate – to seek different ways to work, to engage with supply chains differently to build and nurture relationships.

“It was a time of change, a new way to work, this so-called ‘new normal’ but the rollercoaster approach of opening and closing was certainly challenging for both the business and our team.

“It’s our people that are at the heart of our business and the opening and closing was extremely challenging and I must commend them for their resilience and adaptability in the face of adversity.

“The experience of 2020 has taught us the lesson to ensure we are always strategic in our thinking for the future in terms of capital and operational planning for any uncertainties that may come our way.”

Addressing the challenges of Covid wasn’t just about saving a business, it was also about saving the jobs of those people who make the business what is, something Colin is extremely proud of.

“It certainly has been one of the most challenging times of my career to date and I am delighted to say there were no job losses throughout Galgorm Collection.

“Your team is your most important asset, we truly believe it is our people who make the difference. In a time like this, it is important to ensure you keep your team engaged helping to increase morale.

“Providing clear communication and training opportunities have been important to help keep our team stay connected and are a testament to their ability to adapt.

“Not only that, in preparation for reopening we have been recruiting for an additional 180 jobs throughout The Collection.”

While Government supports helped to save the jobs of valued staff members, Colin knows that for returning businesses to survive more needs to be done.

“Whilst the furlough scheme helped look after employees, support for businesses and the accessibility of this support is a major stumbling block and has been slow to reach the industry,” he added.

“The withdrawal of the furlough scheme needs to be timed appropriately – in line with the return of usual business levels.

“The Government needs to put in place further support schemes for the remainder of this year and into next year to support business and help the industry to recover given its closure for the best part of 2020 and into 2021.

“The rates relief announcement has been very much welcomed by the industry and the number of hospitality support schemes that have been driven by the executive – however, we need to look at additional schemes, funding, and support to help get the industry back on its feet.

“The VAT reduction scheme has been instrumental to the industry, however it needs to be extended beyond 2022 to give the industry time to get back on its feet following such a lengthy period of closure.”

For many companies restoration and consolidation will be watchwords for the rest of 2021 but Galgorm Collection rarely rests on its laurels and despite exiting a lockdown, this year is no different, as Colin explains.

“The Collection purchased Templeton hotel in Templepatrick in 2019 and after a redevelopment programme saw the first phase complete in July 2020 with the confirmation of the hotel’s new name, The Rabbit Hotel & Retreat and the opening of  The Rabbit Restaurant and Hunter’s Bar

“Phase two was completed in March 2021 and includes the dramatic transformation of our wedding and banqueting space,

“The Loft, The final phase of our redevelopment works, will see the completion of the 33-bed accommodation offering and £2 million outdoor spa offering which includes Swedish saunas, aromatherapy steam room, halotherapy salt chamber, and Roman-inspired baths and hot tubs. Exclusive to The Rabbit is a lakeside beach complete with heated sand, a lake bar, sunken lounge, and plush cabanas for a laid back, luxurious experience.”

And pulling a Rabbit out of the hat wasn’t the only trick The Collection pulled off this year, having recently signed off on the multi-million-pound purchase of the historic Old Inn at Crawfordsburn.

“The Old Inn is one of the region’s most historic and appealing hotels, located in a unique and charming location which makes it a perfect fit for Galgorm,” says Colin.

“With an initial strategic investment of £1 million we are planning to build on the hotel’s award-winning credentials and extend the site to incorporate a boutique spa with infinity pool, hot tub, sauna, steam room, private cabanas and relax space.

“We’re thrilled to add The Old Inn and its fantastic team to our collection and take this iconic property forward into a new era for tourism and hospitality. We look forward to safely reopening and welcoming guests back to enjoy a fantastic stay.”

Of course The Collection’s flagship venue remains Galgorm Spa & Golf Resort, the jewel in the crown of which is the Thermal Spa Village, which is open to residents and day spa guests alike.

Colin, rightly, remains very proud of all that has been done at the property – including the partnership with Galgorm Golf Club.

“Over the past decade, Galgorm has undergone a £60 million transformation. The latest investment was in July 2020, a £2millon investment in our Thermal Spa Village,” he explains.

“Tournament golf has been played at Galgorm for over a decade with the first Northern Ireland Open hosted at the Ballymena venue in 2010 and since then the tournament has evolved and grown every year.

“After last year’s Dubai Duty Free Irish Open, the 2021 ISPS HANDA World Invitational has exciting new dimensions as an LPGA Tour-sanctioned event.”

With reopening on the horizon Colin too is looking forward to showing off the latest developments to new customers, starting with The Rabbit.

“The Rabbit is set to open on June 18 following a £10 million investment in the property,” he said.

“In 2018, Galgorm Collection purchased the former Holy Rosary Church on Ormeau Road, with plans of transforming the derelict property into a boutique hotel with a restaurant.

“Our plans will further enhance Belfast’s growing high-quality hospitality offering in line with our aspirations while adding to the vibrancy of community life on Ormeau Road.

“The site will be carefully restored and preserved to accommodate 18 bedrooms, a stunning new bar, and a signature restaurant. We aim to start work on this by the end of 2021.

“We also look forward to seeing our plans coming to fruition for The Old Inn, Crawfordsburn. These strategic investments reinforce the company’s ongoing commitment to the tourism industry and Northern Ireland as a whole.

“We are never one to rest on our laurels and have used this time to review our five-year strategy and look to the future.

“We are guided by entrepreneurial spirit and passion for the industry, and therefore will always consider and explore new opportunities

“Galgorm Collection’s ambition is to continually innovate and push boundaries to create world-class hospitality experiances.”

While Covid-related challenges to the tourism industry are far from being resolved, Colin believes there are opportunities to be had.

“Trends are showing the demand for staycations and we have some amazing experiences to offer,” he says.

“I would encourage people to stay local and support the local tourism and hospitality offering that we are renowned for – Embracing our own Giant Spirit.

“Short-term our strategy will be to focus on the local market, but we must never lose sight of further afield – we must continue to engage to be at the forefront for when international travel does begin.

“We are very fortunate to have a very loyal local customer base and thank every one of them for their continued support.”

And Colin is already seeing  that pent-up desire for holidays and short stays play out.

“Since the announcement of indicative dates by the NI Executive, we have seen a positive lift in our booking patterns which would indicate that people are hopeful for the future,” he explains.

“Many will be seeking wellness packages and spiritual refreshment after an unprecedented period of unsettlement in their life such as Covid-19.

“Others will be making up for lost time – they will travel as much as they can, catching up on the time and experiences with family and friends they lost while in social isolation.

“We would encourage everyone to support their local hospitality businesses as we work together to get through the pandemic.”

And Colin is keen to reassue those who may be nervous about visiting after having spent so long at home.

“We were also among the first hotels in the UK to obtain The AA’s Covid Confident assessment scheme which is external verification that the measures we have adopted are best practices and reassures guests and visitors that the resort is safe to visit.

“We must remind guests of our safe haven and the measures that we have put in place to quell any apprehension.

“On a personal level, I look forward to getting back out to socialise and catching up with family and friends and seeing some normality return.”

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Formerly known as The Templeton, the well-established venue joined the Collection at the start of last year and is in the midst of a £7m refurbishment programme. The first indication of its new owners’ intentions was made clear in June when the new Rabbit Bar and Restaurant opened its doors to the public for the first time.

Damian cut his teeth in the trade right from school, taking on a part-time post at the Crawfordsburn Inn while he worked out what he wanted to do as a career.

‘On my first day, the head chef asked me if I was interested in training to be a chef because they had an opening,’ recalls Damian. ‘I thought I would give it a shot and I haven’t looked back.’

Damian stayed at the Inn for a couple of years then moved to the Culloden near Belfast as a junior chef de partie. His time at the Crawfordsburn had served as an ‘eye-opener’, he says, so when he arrived at the Culloden he knew what to expect:

‘The place was on a much bigger scale with banqueting for between 300 and 500 people at a time as well as the restaurant so I gained a lot more insight into what it was like to work in a hotel.’

During his time at the Culloden, Damian completed his City & Guilds 7061 and 7062 before being offered a position at Michael Deane’s restaurant Deane’s on the Square at Helen’s Bay in 1993. Damian stayed with Michael for about four years and says that the experience was formative:

‘I learned a lot about working with flavours and colours, about plating food and how to work with really fresh ingredients,’ he recalls. ‘And because it was such a small restaurant, they were able to train you on wine as well as food, so it was a great opportunity for me.’

After that, Damian went overseas, initially – and briefly – to Zurich and then to the West Indies, where he worked in the world-renowned Plantation Inn in Montpellier as a junior sous chef. Here, the worked with chefs from all over the world and learned a great deal about international cuisine as a result.

Back at home, his next post was with the Compass Group at Stormont and Cultra Manor and during more than nine years with the commercial catering firm, he cooked for a host of celebrities, including the Mayor of New York and, on several occasions, Princess Anne. And he got the chance to work with some notable names from the catering world, including Albert Roux and Richard Corrigan.

His last position before arriving at The Rabbit was with the Crumlin Road Gaol’s visitor attraction, where he stayed for about three years.

Working at the Galgorm Collection’s latest, boutique hotel is ‘very exciting’, says Damian:

‘I’m at the stage now where I have so many years behind me and I can start to put some of the things I’ve learned into practice. We have a great team at the moment, probably about 12 full-time chefs, but our banqueting operation hasn’t opened yet, this will happen later in the year and our team will grow. I am big into getting staff trained and getting them working with some of the great ingredients that I worked with when I first started.’

Damian, like most of his colleagues in the trade, is passionate about fresh, local ingredients and everything at The Rabbit, from the bread to the desserts, is made from scratch in-house.

As for the long-term future, Damian says he’d be happy to stay in his current role at The Rabbit:

‘Obviously though, I like to see everything settled down more with no sign of Covid,’ he adds. ‘There’s a lot to be said for waking up in the morning and looking forward to getting to work, I think there are very few people who can genuinely say that they love the job they are in.’

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The new Rabbit bar and restaurant provides the first indication of the direction of travel that the Galgorm Collection intends to take with the latest addition to its burgeoning collection of boutique properties.

The Rabbit hotel, formerly known as The Templeton, was purchased by the Collection in February 2019 for £7m. The property is currently undergoing a £7m refurbishment aimed at upgrading its 24 bedrooms alongside new spa and wedding facilities. The Rabbit bar and restaurant, which is now open to the public, represents around £2.5m of that investment.

With seating for around 180 guests at a time, the new eatery also has a large outdoor terrace that offers memorable views across the hotel’s newly installed garden area.

For manager Lynsey Gordon, the restaurant provided the perfect opportunity for her to advance her career within the Galgorm Collection group. Lynsey (33), joined the company nine years ago as a receptionist and quickly climbed through the ranks. She left briefly for Hasting’s prestigious Grand Central Hotel where she was front-of-house manager during its opening in 2018 but returned to manage the new restaurant at The Rabbit in July.

‘Coming back to the group was about career progression for me,’ she told LCN this month. ‘I also missed working for this company, they are very forward-thinking and heavily driven by investment. All the products they have are phenomenal and the opportunity to come and be involved with something new like this right from take-over has been great.’

Lynsey describes the new restaurant as ‘a real home from home’:

‘It has a really warm feeling, there’s a big roaring fire, comfortable seating and everything is really relaxed and informal with booths and more traditional seating, not just a big open space. There’s lots of artwork on the walls, nice low lighting and a lovely garden and terrace. It’s lovely to be able to dine alfresco as we come towards the end of the summer sunshine.’

Lynsey reports that business at the restaurant has been ‘great’ since it opened, with plenty of support from locals keen to see how the popular local venue has been transformed.

‘They’re amazed at the difference,’ she says. ‘So many of them have been Templeton customers and the Templeton has been here for 30 years so at some point, everyone has been in. They love the warmth and the feel of the place. It’s become people’s new local!’

Lynsey admits that after a strong start in July and August, buoyed by the government’s Eat Out To Help Out scheme, trade in September has fallen back a little but that’s to be expected, she says. The Rabbit’s enviable position in the affluent Belfast commuter belt, continuing promotional activity and a lingering sense of curiosity around the changes mean that the restaurant is still busy.

The wider focus at the hotel is now on completing the new function rooms and getting those open towards the end of the Year. The Loft will be a new 140-seat function room primarily aimed at the wedding and banqueting market. It’s been available for booking since October last year and Lynsey reports that interest has been strong.

‘To be honest, the biggest concern for us is going to be consumer confidence, our customers need to be comfortable and confident in what we’re doing and we’ve been putting a lot of research and investment into getting that right,’ she adds.

Customers arriving at the restaurant have their temperatures taken and they are asked to sanitise their hands. All the staff wear masks, the tables are well spaced and the menus is delivered digitally via an app.

‘The real challenge for us comes more on the bar side,’ adds Lynsey. ‘The restaurant was always table service but creating a buzz in the bar when people aren’t able to get up and move about freely will be difficult. But we are looking forward to welcoming people back into the bar [on September 23]. It’s a challenge on top of getting the restaurant open, but the feedback is that people are very confident once they get in and see everything that we are doing.

‘I hope that by the spring, we will have all 33 bedrooms ready and our function room and spa opened. This is going to be a really iconic addition to the Galgorm Collection and I think that demand is going to be huge.’

Galgorm Collection’s managing director, Colin Johnston says that the re-development of the former Templeton Hotel in Templepatrick represents a significant investment in the local economy by the group and cements its commitment to growing NI’s tourism industry.

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