This place feels like a delicious open secret. It’s in the converted Victorian Stables and Courtyard of College Green House in Belfast’s bustling Queen’s Quarter. Apart from being one of the only restaurants in town where you can get Hilden Beers on tap, it’s a mecca for those who love seasonal, locally- sourced, modern Irish food.
Chef Ciaran Steele orders his seafood from Ewings; his meat from Hannan’s and his fruit and vegetables come from McCormick’s. Those with a sweet tooth will be happy to hear that Abernethy fudge is in the house too.
He keeps the menu small but perfectly formed. Don’t you just love the sound of seared, hand- dived scallops with crispy Clonakilty black pudding and celeriac and almond puree? Every dish had a similar number of carefully thought out elements and they all pass the taste test with flying colours.
Opening hours: 12- 9.30pm every day except Sunday when closed all day.
Tom and Eimear Mullin’s cafe in the heart of the Antrim Glens has a location to match the food. It sits near the beach underneath the lovely Knocklade Mountain in beautiful Ballycastle.
They’ve gathered a loyal following because their food tastes home- made and is always chock- full of locally- sourced ingredients like Morton’s fish and McCurdy’s potatoes. Bestsellers include their salmon and smoked haddock fishcake and their twice- baked potato filled with gammon, cheese and spring onion.
As if that weren’t enough yummies, they have an in- house bakery for desserts and a seperate Gluten Free Bakery where they make their award- winning cakes.
Open late on Saturday nights, booking recommended. Closed Mondays during winter. Open 7 days a week inc bank holidays in June, July and August.
This is the multi- award winning chef Ian Orr’s Strand Road establishment. He also owns Browns in Derry City Centre. If you’re from the city, you’ll know all about his talents in the kitchen. Visitors and newcomers are in for a treat here. Every ingredient is fresh, seasonal and local where possible.
Their set menu contains perfectly plated starters like home cured salmon, spinach, lemon, chives and organic leaves to mains like roast breast of chicken, leg and leek pie, lollipop and jus gras. The a la carte offerings are even more complex, but this is definitely not a case of style over substance.
Glazed beef ribs with carrot and fennel salad really hit the mark. We’d never tasted liquorice pears before, but we’re hooked now. Believe us when we say every single dish that leaves the pass more than earns its keep.
All that and their wine of the month is only £14.95.
OPENING HOURS Monday – thursday 5:30pm – 9pm, Friday & Saturday 5:30pm – 7pm, Sunday 5pm – 8:30pm
You are more likely to find a slow braised shin of beef on the menu here than a steak. The lamb will be shoulder, not leg and the venison will come from the Seaforde Estate in Down and Caledon Estate in Tyrone. Local suppliers include Draynes Dairy, Fivemiletown creamery, Hannan Meats, Carnreagh Farm, Alderside Farm, Henning’s butchers, Mourne Seafoods and Keenan Fish, Broighter Gold, Leggygowan goat’s cheese, SD Bells and Whitewater Brewery.
The three people behind Linen Hill have more than 70 years combined experience in hospitality. Chef, business partner and NI Chef of the year 2014 Shaun Hanna is from Kilkeel, so he has real passion for the fruits of the sea. He loves using coley, lythe and ling. You will always find his sustainable seafood chowder on the menu along with his Great Taste Award winning Guinness wheaten (2 stars), Piccalilli (1 star) and Fiona’s Paradise Slice (1 star).
They’re a green- fingered crew too. John Robinson grows lots of vegetables at the nearby polytunnel. His wife Fiona makes all manner of goodies to buy instore like Guiness wheaten, jams, tray bakes, pesto and her ever popular fresh lemon meringue. How kind to think of your next meal while you’re eating there.
Look out for the all new Linen Hill Street Kitchen – taking great local food to various events throughout the country
Open from 8.30am – 6pm Monday – Wednesday and Saturday. Open late till 9pm Thursday and Friday and Sunday 12.30pm – 6pm.
There’s been a Quails butcher’s shop at this site in Banbridge town centre since 1898, but the cafe is a relatively new kid on the block, having opened in 1996. This foodie family knows what their customers like. Their Great Taste Award- winning cooked meats, like the Honey Roast Ham go into their super sandwiches; the chicken and ham pie is a top seller and the soups and stews are to die for.
You have to leave room for something sweet. Everything here is baked on site from the scones and wheatens to the tray- bakes and local Bramley apple tarts. Being farmers themsleves, the Quails know how important it is to buy local, so the coffee is from Johnstons and the teas come from SD Bells and Suki. You can have wine though, if you’re in the mood. Most of what they buy in is from a 15-20 mile radius.
For a delicious bite to eat in a contemporary, friendly atmosphere, look no further. It seats up to 60, so bring lots of friends!
The Sugar Supper Club is different. There is no dress code. They like you to graffiti on the blackboards and you can even bring your own wine. They’ll take care of the food though.
From petit dejeuner (ours is the sourdough French toast) dejeuner offerings like Croque Madame and French onion soup (mais oui) they’ve got your eats sorted.
Evoking the spirit of the 1930s Prohibition-era supper clubs in America, where you brought your own drinks and probably ate better than at a regular restaurant. The menu changes every week too.
You’ve no doubt detected a certain French influence on the food. Head Chef Aidan Markey is classically trained. He knows how to cook very good food at great value (three courses for £22.50). In fact, Sugar Supper Club has proven to be so popular that they now have a second premises open in Banbridge.
No bookings. Unlicensed. BYO. Corkage charges apply. Live music and events. Private function room for parties.
NEWRY OPENING HOURS: Breakfast and lunch: Mon- Fri 09:00-15:00. Dinner: Wed 17:00-21:30 Thu-Sat 17:00-22:30
BANBRIDGE OPENING HOURS: Breakfast and lunch: Mon-Fri 09:00-17:00. Dinner: Wed and Thu 17:00-21:30 Fri and Sat 17:00-22:30
