A European-style coffee house on East Belfast’s trendy Belmont Road has won a Best Breakfast Award for their sublime Breakfast Scones. Oliver’s Coffee House took the top prize in the Cold Breakfast Section, beating off stiff competition from thousands of other entrants across the UK.

The scones, which regularly sell out include Plain, Cherry, Pear & Almond, Raspberry & White Chocolate and Cinnamon.

They’ll be presented with their certificate today (Thursday 29th January, 2015).

The Best Breakfast Awards showcase the range and quality of breakfasts being served by UK eateries. The awards take place as part of Breakfast Week which runs from 25th – 31st January 2015, to highlight the most important meal of the day.

The awards were open to food venues of all types, from cafés through to pubs, restaurants, hotels, B&Bs and even food vans with winners decided by a public vote.

http://www.shakeupyourwakeup.com/breakfastawards

The main reason I like the location of The Quays Restaurant in Portavogie is because its home. I’ve lived in Portavogie for the past 16 years now, the same length of time i have had the pleasure of working in The Quays, and I love it more every day. The people are some of the nicest you will meet anywhere, there is always a great sense of community spirit, and everyone looks out for each other. It’s just like one big family.

The location of the restaurant itself, which is situated a directly across the road from the busy harbour, is one of the best in Northern Ireland. The spectacular views overlooking the bay right as far as the Isle of Man, are currently in the progress of being featured in a magazine showcasing restaurants with the best views in the United Kingdom. Where else would you get a view were you can watch the local lobster and crab fishermen haul in their catch and deliver it straight to the restaurant door!

From a chef’s point of view it is a dream come true working in such close proximity to one of Northern Irelands fishing ports. Getting to work with some of the provinces finest produce on a daily basis is an absolute privilege. It’s such a pleasure, which i never take for granted, walking down the harbour and getting to pick first hand the fish and shellfish for my daily specials menu. Examples of such produce that i use throughout the year would be turbot, brill, monkfish, mackerel, red gurnard, langoustines, skate, and scallops to name but a few. One of the greatest moments of my career was when i was the second chef in The Quays and winning the AA Seafood Restaurant of the year for Northern Ireland in 2005-2006.This was a tribute to the great local produce on our doorstep and something i would love to try and achieve again as owner of The Quays.

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