This family-run pub places a great emphasis on catering for families. Father and daughter Martin and Kellie are at the helm. The place consists of a traditional old time public bar with a wood-burning stove and snug lounge which is used for seating up to 34 people for food. There is also a larger dining room with a contemporary feel including a nice open fire for the winter nights.
Food-wise, we’re talking wholesome, traditional and fresh with a contemporary twist. The menus are peppered with local ingredients and are changed every two months. Apart from the savoury stuff, (breakfast, lunch and dinner) they’re known for their excellent coffees and desserts.
There’s also a wide selection of bottled craft beers and ciders. Approximately 30% of food in the menu is updated every two months. They even have their own beer garden and will be opening their microbrewery later this year.
Opening hours:
Pub
Mon – Thurs 12noon to 10.30pm
Fri – Sat 12noon to 11.30pm
Sun 12.30 to 10pm
Snug Dining room (food served)
Mon – Fri 12noon to 9pm
Sat 11am to 9pm
Sun 11am to 8pm
Main Dining room (food served)
Mon – Thurs 5 to 9pm
Fri – Sat 5 to 9.30pm
Sun 12noon to 8pm
O’Kane Meats is owned by brothers Michael and Kieran O’Kane. They are first generation butchers who have been in business for 25 years. They must be doing something right! And they are. This year they picked up the best award they have ever received for their sausages. They won the prestigious Champion Sausage Maker for Ireland and Great Britain prize from the Commanderie des Fins Goustiers du Duche d’ Alencon in France. That product was a Chicken and Smoked Bacon sausage. They also won a cup for Excellence for their Pork Sausage.
They source all of their beef, lamb, pork, and roasting chicken in Northern Ireland.
They’re very proud of their large range of sausages and burgers. An increasingly important part of their business is ready to eat meals like lasagnes, meat pies, salads and heat up and eat up dinners. Yum!
The Keenan family name has been associated with the fish business for three generations. The business was originally founded in 1942 and the company now trades as Keenan Seafood Limited under ownership of Gerard Keenan.
The company operates from a modern purpose built facility (which has been fitted to the highest hygiene standards) based on the outskirts of Belfast. A fleet of refrigerated vehicles make daily deliveries to their wide customer base throughout Northern Ireland. Today the company specialises in supplying a full range of fresh and frozen seafood to many of the leading hotels, restaurants and contract catering outlets.
Fish is sourced each morning from the local Northern Ireland ports as well as from Scotland and the West of Ireland. Only the finest quality seafood is selected and transported to their premises for further processing and order assembly.
Keenan Seafood also imports a wide range of fresh exotic seafood lines each week from Turkey, Sri Lanka and the Azores to offer a fuller choice of products to its ever discerning customer base.
How often do you get to eat in an architecturally stunning converted church where the food is as five star as the surroundings? Enter SAPHYRE on Belfast’s Lisburn Road.
Personally designed by Kris Turnbull, this opulent place is perfect for a romantic evening for two, a night out with friends or a private party. Head Chef, Patrick Rowan uses some of the finest local ingredients to deliver a dining experience that is as delightful as it is engaging. The talented pastry chef has a distinctive flair with his theatrical infusion of ingredients. From the classic afternoon tea, to cakes and pastries; signature macaroons to delicate desserts, his creations are to be rivalled.
The menu changes seasonally but you can expect twists on classics like Soda Bread espuma in the Ulster Fry and Squid Crackling with the Pork Belly.
Opening Hours
10am – 6.00pm – Monday & Tuesday
10am – 9.30pm – Wednesday & Thursday
10am – 10.00pm – Friday & Saturday
Closed – Sunday
Organising a Christmas party? Click here to view Christmas 2015 Lunch Menu & Christmas A La Carte Menu
*Please phone Claire or Dave on 028 90 688606 to check availability
Situated in Belfast Met’s Flagship Titanic Quarter Campus, the Linen Lounge is the perfect place for a relaxing morning coffee, a bistro lunch or fine dining experience.
Food is prepared and served by students undertaking professional cookery, bakery and hospitality programmes, under the guidance of the College’s experienced tutors. The restaurant boasts a cool and contemporary setting and offers customers an affordable dining option delivered by Northern Ireland’s emerging talent.
Its reputation is built on the success of its students and the hard work of the teaching and business support staff. Recent awards include the Alliance Bakery Student and Trainee Awards and IFEX Parade De Chefs 2014, Student Culinarian of the Year and Junior Chef of the Year.
Local suppliers include Keenans Seafood, Armstrong’s Butchers, Hendersons, Crossgar Poultry and Get Fresh.
Booking is advisable. Email linenloungebookings@belfastmet.ac.uk or telephone 028 9026 5170
Go Yeast is a micro bakery based in a home kitchen in Donaghadee. Ken McNaull bakes both traditional breads using baker’s yeast and sourdough-breads using wild yeasts.
He first developed a fascination with bread and bread making while at the Ballymaloe Cookery School and on a bread making course at the School of Artisan Food. Those courses inspired him to set up his own micro bakery, and lots of happy customers are very glad he did.
Ken is a member of the Real Bread Campaign whose aim is to encourage people to consume more locally produced bread, free from additives, enzymes, improvers or anything artificial. His best-selling bread is a Rosemary and Raisin sourdough. This is made with rosemary infused olive oil and golden raisins. Yum!
