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T HAT is a truly breath- taking view,” I remarked with genuine enthusiasm as I stood with David and Helen Harrison in the peace and quiet of Scrabo Room, the latest addition to their amazingly popular restaurant and farm diversified complex directly overlooking the shores of Strangford Lough. It faces west across the lough, which at that moment was bathed in a brief splash of sunlight on a cold wintry day, with white-crested waves marching in chaotic jumble the length and breadth of the unsettled waters. The restaurant building with its seemingly endless row of large double glazed windows offers customers of ‘Harrisons of Greyabbey’, who come from far and wide, the benefit of a stunning elevated panorama as they tuck-in to the very best of locally produced, home-cooked and baked foods. The Scrabo Room has just been officially opened for group bookings and is linked to the main restaurant by a glass door where lots of customers were already seated relaxing in animated conversation with food of their choice and this was just half past ten in the morning, midweek! “This room can seat up to 60 people Ian and if you’d like to try a seat you’ll find its super comfortable,” said Helen, with a smile of encouragement as David pulled out a chair for me to sit on. Sure enough it was everything Helen said and it was plain to see that they’d gone to considerable trouble to make sure the standard of comfort, decor and space was just right to accommodate groups. As I was soon to find out this room wasn’t just a spur of the moment idea. “We listen to what our customers say and years of listening and acting on their wishes has meant that we’re in tune with their needs. “We welcome up to 200 groups each year mainly travelling by coach. “In our six day week we’ve had on one day, at the height of the season, as many as 1,000 customers visiting our gift shop, plant nursery and of course making ample use of our restaurant,” she added. “It was clear from what we were being asked that there was a real demand for a special room designed for meetings, conferences, special events and celebrations like anniversaries and baby showers. David added: “We applied for grant assistance from the DAERA supported EU RDP scheme, which we organised through our local council facilitators, Ards and North Down Rural Partnership. “Already we’ve accepted a few local group test bookings. “The local UFU group held their AGM in the Scrabo Room and we’ve accommodated a group from the local WI, including church groups. “As you can see there’s a projector facility discretely suspended from the ceiling and a back wall to project images. “You’d be amazed at the diversity of groups wishing to book, cyclists being one of just many. “Cycling clubs are coming this way in increasing numbers and this is an excellent stopping point for them, especially as we offer bike racks just outside. “We’ve already had one club here and we offer them a self service coffee and tea machine and facilities for them to relax before they continue their journey. “Will you join us in the restaurant next door for a special tea Ian,” Helen offered. Well how could I refuse! As we sat down in a prepared corner table with a window-view, complete with table cloth, it became obvious that this was no simple cup of tea as Helen quickly explained. “This is to give you first-hand experience of a special tea party idea we researched on a fact-finding trip to several of the top hotels in London. “It was an idea to offer our customers a very special top standard afternoon tea but at an affordable price, booked in advance and held in our Scrabo Room. “We tried just about every permutation of afternoon teas, all at the top end of the price scale, but as you’ll soon find out Ian, we’ve gone to great lengths to emulate, we believe, the very best, which we reckoned to be the Ritz Hotel in London. “We’ve added our own special touches as a ‘themed tea’ as you’ll soon see.” As I was being told the background to this delightfully pampered tea idea, Sharon Brown, their restaurant supervisor, came over to greet me and began to lay out the table for four with napkins, cups, saucers, plates, knives FEATURE FARM WEEK 12 FEBRUARY 08 2018 ruralreality BUILDING A BETTER RURAL FUTURE Did you know? Useful contacts q Rural Development Council 028 8676 6980 q Rural Community Network 028 8676 6670 q Rural Support Line 0845 606 7607 q DARD Grants and Subsidies Division 028 7131 9900 q Post Office Customer Helpline 08457 223344 q Health Action Zone 028 8772 9017 q Farming Families Bureau 028 7930 1003 THIS week I return to extracts from William Hugh Patterson’s detailed updated research into words and expressions in common rural use in the two most north easterly counties of Ireland in the late nineteenth century. He was commissioned by the English Dialect Society to produce the results of his works which he published in 1880 titled ‘A Glossary of Words in use in The Counties of Antrim and Down’. Continuing this week with words beginning with the letter ‘T’; some, but not by any means all of these words seem have a correlation to the English equivalent perhaps with a tweak or two by the mainly Scots settlers who used them every day. The first example doesn’t bear this out which is more of a totally pure English-spoken warning in rhyme. “Turnips.‘You may take one, And you may take two, But if you take three, I’ll take you’. Supposed to be said by farmers concerning persons who take a turnip out of a field to eat it. Turn out the, sb. a term for the Irish rebellion of 1798 (which involved Presbyterians allied with Roman Catholics). Turn spit Jack, sb.a game at country balls etc, in which young men compete by singing for their partners in the next dance. Turn the word, to contradict, or dispute the correctness of a statement. ‘I wouldn’t begin to turn the word with you’. Twa, nu. adj. two. Twa hand boy, sb. a smart fellow. Twall, nu. adj. twelve.” Over many years the title ‘Harrisons of Greyabbey’ has become a watchword for good, wholesome, home-cooked and baked food, so further development of this award-winning diversified family farm enterprise seems almost inevitable. It came as no surprise to Ian Harvey when he paid a visit to this extraordinary rural business that a new additional room with stunning views can now offer group bookings for a very special afternoon tea, including events and celebrations! ■ AFTERNOON TEA: Just launched by Harrisons, this top of the range afternoon tea to be served as a speciality in the newly opened Scrabo Room is claimed to be comparable to top priced afternoon teas in the very best hotels in London. FW-1B. ■ CUSTOMER CARE: Clark Barnes, Harrisons restaurant manager, and Sharon Brown, supervisor, ensure the smooth running of one of the country’s top rural restaurants, with up to 1,000 people a day often visiting the on farm complex. FW-1J. ■ CHEF’S TOUCH: Chef Jim Mercer adds the final touches to a couple of lunch dishes about to be served to customers in Harrisons restaurant. FW-1Q. ■ COLOUR: Red cyclamen add a touch of colour to the shelves of Harrisons garden and plant nursery, just part of their award- winning and popular on- farm diverse business on the Portaferry Road near Greyabbey, on the Ards Peninsula. FW-1T. ■ WELCOME: Described as the welcoming face of Harrisons, Amanda Gilmore strikes up a friendly conversation with a customer who has just bought an item in the gift shop at the entrance to Harrisons. FW-1K. An award-winning diversified “
