The latest brand to launch onto the local culinary scene is an artisan chain of coffee shops called Synge & Byrne. Its identity is based on two fictional characters, Synge and Byrne, whom together reflect the diversity of Northern Ireland – urban with rural, industrial with agricultural, modern with traditional, all blended in a harmonious mix of coffee and cuisine.
All ingredients for the menu are sourced from local suppliers including Yummy Bakes in Jordanstown. The choice of sandwiches, toasted ciabattas, wraps and daily hot specials are guaranteed to tickle you tastebuds, while the handpicked quality beans for the barista style coffee recreates a vision of Sicily in the summertime, even on a wet Wednesday in winter.
However, Synge & Byrne offers its customers something more than simply a gourmet sandwich and a well made cup of coffee; it provides a welcoming place to enjoy the richness of Ireland’s home delights and also the chance to savour the ambience that each individual outlet creates. Whether you want a quick bite when shopping, a catch-up with friends or a coffee hit between meetings, the extensive Synge & Byrne menu has you covered.
OPENING SEPTEMBER 2014!!
Check out www.syngeandbyrne.com for details!
The latest brand to launch onto the local culinary scene is an artisan chain of coffee shops called Synge & Byrne. Its identity is based on two fictional characters, Synge and Byrne, whom together reflect the diversity of Northern Ireland – urban with rural, industrial with agricultural, modern with traditional, all blended in a harmonious mix of coffee and cuisine.
All ingredients for the menu are sourced from local suppliers and sprinkled lovingly with an international twist. The choice of sandwiches, toasted ciabattas, wraps and daily hot specials are guaranteed to tickle you tastebuds, while the handpicked quality beans for the barista style coffee recreates a vision of Sicily in the summertime, even on a wet Wednesday in winter.
However, Synge & Byrne offers its customers something more than simply a gourmet sandwich and a well made cup of coffee; it provides a welcoming place to enjoy the richness of Ireland’s home delights and also the chance to savour the ambience that each individual outlet creates. Whether you want a quick bite when shopping, a catch-up with friends or a coffee hit between meetings, the extensive Synge & Byrne menu has you covered.
Some of the best recipes are family ones, and the Nagra family recipes are the ones they use in this Indian restaurant. They’ve been in the trade for 30 years, so their food is truly tried, tested and loved.
They specialise in Tandoori Dishes. That oven makes for the most delectably spiced, slightly charred meat. Their best-sellers are Chicken Jalfrezi, Chicken Tikka Masala and Makhan Tikka. The chicken comes from O’Kane’s Poultry and is halal. They also buy from Season’s Harvest, Suki Tea, Mullins Ice Cream and the Hot Coffee Company.
The small plates trend is all the rage these days, so Saffron do a great variety of Indian tapas. If you’re trying to be good, the Saffron Light range is big on flavour and lower on calories. If you’re not, try the in-house Ferrero Rocher cheesecake.
If you fancy something light, you can call in for coffee and cake. If you stay on, you might end up having a cocktail from what the Irish News newspaper called “a killer cocktail” menu.
Opening Hours 4.30pm-11pm each day
“Good food comes from the heart”. That is the creed of Brunel’s head chef, Paul Cunningham, and a byline for this young, but innovative restaurant based above the Anchor Bar in Newcastle, in the shadow of the Mountains Of Mourne.
With a focus on bold and creative dishes full of texture and flavour, Brunel’s uses only the freshest in regionally sourced ingredients. An avid forager, Paul has an extremely naturalistic approach to his cooking, reflected in such rich and earthy dishes such as the Rump of Mourne Lamb with hazelnut puree, cockles , samphire & sea beet, or the wonderfully healthy textures in his Confit Trout dish, served with bulgar wheat & seeds, turnip greens and smoked hay mayonnaise with a nettle foam. Menus change completely on a seasonal basis, with the focus constantly shifting to spotlight what produce is currently just right to eat.
Although it’s only been open since February 2014, Brunel’s has already earned itself a reputation for superb food in a relaxed, informal setting. Behind the red door, you will find professional but friendly staff. Paul’s food has earned him extensive critical acclaim and awards over the years, so there’s no better time to discover this “hidden gem” in the Mournes to find out what all the fuss is about!
Booking recommended, especially for weekends. Available for small- medium size private parties.
Opening Hours
Lunch and dinner Wednesday to Saturday (last orders 9.30pm)
Traditional Sunday Roast menu, midday – 8pm.
Early Bird 6 – 7.30pm, Wednesday – Friday.
We love a bit of culture with our nosh, so Quails at the Gallery is just the ticket. The Gallery in question is the F.E. McWilliam Gallery & Studio near the Outlet at Banbridge. Frederick Edward McWilliam was an internationally renowned sculptor who had been born in Banbridge. The café overlooks the sculpture garden, so it’s a real room with a view.
You can’t eat a view though. Thankfully, chefs Fernando and Laura are more than up to the task of providing yummy stuff. He’s from Mexico, so there’s usually a bit of spice in his dishes. We love his soups with Quails’ wheaten bread. It comes from their deli and café in Banbridge town centre.
Starters include the likes of chicken parfait and ham hock terrine. For main courses, you’ll have the choice of dishes like Bang Bang chicken and crispy Asian pork belly. Their steaks are from the award-winning Quails Butchers and the roulade is from the deli-cious deli too.
These potatoes are now famous Europe wide having been granted an EU PGI status in 2012, which puts them in the same league as Feta cheese, and Melton Mowbray pork pies.
Only potatoes planted, grown and harvested within the protected geographical indicated area can be marketed as Comber Earlies, and only potatoes harvested in May, June and July are eligible for the status. There is no actual vatiety called Comber, the name refers to the general geographical area where the potatoes are grown.
The exceptional soil and climate found in the PGI area allows the farmers to grow this unique potato. Protection offered by the Ards Peninsula to the East and the Mourne Mountains to the South along with the South/ East location mean that the micro climate of the designated area is both warmer and drier than other parts of Northern Ireland. The area receives the greatest amount of sunshine, and has the longest mean growing season of any part of the province.
These unique characteristics of soil, climate and topography all work together to produce our fantastic potatoes with their earthy, sweet and nutty flavour- the much awaited taste of summer.
The group of 12 representing the growers are Richard Orr, Hugh Chambers, Stephen Christie, Trevor Davidson, Stephen Donnan, Ian Gilliland, Nathan Gilmore, Harry Hamilton, Garth Horner, Andrew Herron, Ivan McKee and John Hamilton.
