Danny Millar spent time working in Germany’s Black Forest, Bangor, Portaferry and Belfast before settling in Killinchy, in Northern Ireland, to become director and head chef of Balloo House in September 2006.
Danny's emphasis is on fine, locally-sourced ingredients (organic where possible). He describes his food as 'a modern interpretation of classic European cooking'.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
