Norah and Ralph Brown have run Grange Lodge as a guest house for well over three decades, having previously owned an electrical and giftware shop in Dungannon. The house itself dates to 1698 and sits within twenty acres of grounds, including several acres of tended gardens surrounding the Georgian façade. Norah's cooking, particularly her wheaten and soda breads, earned her recognition as one of Rick Stein's Food Heroes, and she now runs Cook with Norah sessions teaching guests and day visitors traditional Ulster baking. Breakfasts draw on the same repertoire, served in a dining room furnished with pieces collected over the couple's time at the house. The Browns' earlier years in retail shaped an attention to guest service that has carried through since.
Surveyed