Taste of Ulster (WPFG Edition) - Discover Northern Ireland

www.nigoodfood.com | Guide 2013 1Guide 2013World Police and FireGames Edition

2www.nigoodfood.com | Guide 2013

www.nigoodfood.com | Guide 2013 3We’re so excited to be a PlatinumSponsor at the World Police andFire Games. What you’re readingis an exclusive edition of ourGuide specifically for the World’sFriendliest Games. We felt we had toget involved with such a major eventto give you a taste of our awardwinningfood and show you wherethe best places are to eat. We’rewaiting for you with open arms!We’re providing most of the foodand drink at events and in the Athletes Village at Custom House Square. We’realso making lunch for the 3,600 volunteers. We’re all about showing our foodpersonality. This is as far away from big and impersonal as you can get.Our producers members have come together to roll out the red carpet for you.Look out for stalls like Moy Park chicken. They’ll have something for you to eat,drink or read about.Sponsoring events are members like the Ulster Farmers Union, Fane Valley, theUlster Pork and Bacon Forum and Irwins Bakery. Bruce’s Hill Farm will be servingtheir massively moreish meat to you hungry athletes and supporters at the rugby.All across Northern Ireland, our restaurant members will be offering you greatdeals. Look for them in this guide. They’re the only ones who will be able to displaythe official World Police and Fire Games logo and merchandising, so you’ll knowyou’re getting a world class food experience.Bring this book with you when you go out and about and take advantage of all ofthe great deals we’ve organised for you. We want you to go home with a great tastein your mouth and happy foodie memories of Northern Ireland.We’d love to know what you think of our food and our restaurants. We think it’spretty special and we hope you agree.Contact us at www.nigoodfood.com or on Twitter, @food_NINB WPFG deals for athletes during Games only

4www.nigoodfood.com | Guide 2013Welcome toNorthern Ireland!Following on from the momentum generated by the ni2012: Our Time,Our Place programme, 2013 is another exciting year for Northern Ireland.We had the G8 summit of world leaders in Fermanagh in June and nowthese World Police and Fire Games and of course the UK City of Culturecelebrations in Derry~Londonderry and across Northern Ireland. We areexcited to host these major events and welcome the visitors they willattract.It’s an equally exciting time for food in Northern Ireland . Our foodproducers are continuing to shine on the world stage with no less thanthree of our indigenous foods now holding EU Protected GeographicalIndication (PGI) status. Both Comber Early Potatoes and ArmaghBramley Apples have now joined Lough Neagh Eels. This status whichrecognises the quality and uniqueness of these products and how theyare inextricably linked to the place from which they are produced. Thenumber of Northern Ireland producers who were awarded accolades at the2012 UK Great Taste Awards was phenomenal, not to mention the fact thatfor two years running Northern Ireland producers have claimed the titleof ‘Supreme Champion’; in 2011 McCartney’s of Moira and 2012 HannanMeats.The strength of our local produce has made an impact on the foodexperience our visitors can expect in our restaurants, hotels, visitorattractions, cafes, pubs and cookery schools. Our chefs have never hadsuch a well stocked ‘local larder’ at their finger tips. This is reflected in themagic our most talented chefs are able to conjure up on menus.We’re also enjoying an increase in the variety and quality of food eventsin Northern Ireland celebrating local produce. From the well establishedannual Hillsborough Oyster Festival to the Hans Sloane Chocolate & FineFood Festival which takes place every other year in Killyleagh CountyDown; there’s something for every taste!

Who we arewww.nigoodfood.com | Guide 2013 5Thanks for picking up this booklet. In caseyou’re wondering who’s behind it, let ustell you.We are Taste of Ulster. We’re all about showcasing thefinest food and drink from Northern Ireland. We promote thepeople who produce it and those who serve it in our cafes,restaurants, bars and hotels.We believe we have world-class ingredients and chefs and wework tirelessly to get that message out near and far.Whether you’re a tourist or a local, you’ll want to know thatwhere you choose to eat will deliver on taste, atmosphere,service and value. You can trust that we’ve checked every singleestablishment listed here. Every member must fulfil strict criteriaand be committed to maintaining our charter.We don’t let just anyone in! So, whatever county you visit, there’sa choice of handpicked places to taste the very best of Ulster.Enjoy!Visit our website for more informationwww.tasteofulster.orgYou can also find out about our umbrella organisation Food NI atwww.nigoodfood.comJust so you know we provide a single voice for the Northern Ireland food and drinkindustry. We link all elements of the food supply chain.Want to join? Have something to tell us?Email: info@nigoodfood.comTwitter: @Food_NI

6www.nigoodfood.com | Guide 2013Map ofNorthern IrelandGIANTS CAUSEWAYBUSHMILLSPORTRUSHPORTSTEWARTBALLYCACOLERAINEBALLYMONEYDONEGALLIMAVADYDERRY/LONDONDERRY UK CITY OF CULTURE 2013DERRY/LONDONDERRYKILREALONDONDERRYSTRABANEMAGHERAMAGHERAFELTNEWTOWNSTEWARTSPERRIN MOUNTAINSANTRBROUGHBALANANTRLOWERLOUGH ERNEOMAGHFINTONATYRONECOOKSTOWNDUNGANNONCOALISLANDLOUGHNEAGHLURGANFLORENCE COURTENNISKILLENFERMANAGHLISNASKEAUPPERLOUGH ERNECAVANAUGHERCLOGHERFIVEMILETOWNMONAGHANARMAGHPORTADOWNARMAGHCRAIGAVONBANBNEWRYMM

www.nigoodfood.com | Guide 2013 7NEWTOWNABBEYBELFAST LOUGHSTLEOLD PARKBALLYGOMARTINGEORGE BEST CITY AIRPORTSYDENHAMCARNLOUGHGLENARMBELFASTTITANIC BELFASTSTORMONTDUNDONALDM PLATEAUHANELYMENALARNEBALMORALORMEAUSTRANMILLIS CASTLEREAGHTRIMDUNMURRYNEWTOWNBREDACARRICKFERGUSIM BALLYCLAREBELFAST INTERNATIONAL AIRPORTEWTOWNABBEYDONAGHADEEBANGORBELFASTNEWTOWNARDSRIDGECASTLEREAGHLISBURNHILLSBOROUGHDOWNDOWNPATRICKCOMBERPORTAVOGIEPORTAFERRYSTRANGFORDSTRANGFORD LOUGHNEWCASTLEDUNDRUMOURNEOUNTAINS

www.nigoodfood.com | Guide 2013 9What’s InsidePlatinum Sponsor ....................................................................................2Welcome to Northern Ireland ............................................................... 4Who we are ................................................................................................5Map ....................................................................................................... 6-7User Guide .................................................................................................8BelfastAn Introduction ......................................................................................10Members ................................................................................................. 12AntrimAn Introduction ..................................................................................... 56Members ................................................................................................ 58ArmaghAn Introduction ..................................................................................... 74Members ................................................................................................ 76Derry~LondonderryAn Introduction ..................................................................................... 84Members ................................................................................................ 86DownAn Introduction ................................................................................... 104Members .............................................................................................. 106FermanaghAn Introduction ................................................................................... 140Members .............................................................................................. 142TyroneAn Introduction ....................................................................................152Members .............................................................................................. 154Food Activities and Events ................................................................ 162Useful Numbers & Credits ................................................................. 169

www.nigoodfood.com | Guide 201310BelfastTitanic Belfast is a “must see” during any visit to Belfast and NorthernIreland. The architecturally iconic Titanic Belfast building houses a visitorexperience which charts the ships famous history from her conceptionin Belfast in the early 1900s, through her construction and launch, toher infamous maiden voyage and catastrophic demise. The exhibitiongoes beyond the aftermath of the sinking, to the discovery of the wreckand continues into the present day with material from a live underseaexploration centre.There are plenty of things to see and do in Belfast that will help you workup an appetite for the city’s buzzing restaurant scene. Along with thenew Titanic Visitor Centre there is also The MAC (Metropolitan ArtsCentre), the Lyric Theatre and the Ulster Museum all with plenty goingon throughout the year.Check out the Belfast bred food tour. You’ll walk around the city’sgourmet hotspots with “Barney”, a chef from RMS Titanic as he looksfor ingredients to recreate Escoffier’s menu. Nibble and sip on goodiesat various pubs, delis and restaurants before ending up in the iconic StGeorge’s Market. Book at www.kabosh.netBelfast is justifiably renowned for its shopping. You’ll find all the bignames as well as plenty of quirky independent stores between the citycentre and other shopping hot spots such as the Lisburn Road.After all that, you’ll be in need of sustenance and nowhere has morechoice when it comes to eats and drinks. From traditional Belfast Bapsto local microbrews; sushi to scallops in cauliflower puree. It’s all there,especially during Belfast Restaurant Week in October. Enjoy!

www.nigoodfood.com | Guide 2013 11Titanic Belfast Visitor Centre

12www.nigoodfood.com | Guide 20134th WallDEALSunday set menu 2courses £14.95(kids eat free U11)££This sleek, modern restaurant takes its name from the theatreterm referring to the invisible wall separating actors from theiraudience and given its location right opposite the MAC arts venuein beautiful St Anne’s Square this is a pretty apt moniker!The staff certainly put on a show when comes to the food anddrink; the uber-talented Jonny Hamilton is at the helm in thekitchen and invites you to sample his modern-Irish style of cuisinewith starters such as beetroot risotto and duck with pommesanna and a cherry-vanilla jus. The pre-theatre dinner menu isgreat value at only £15.95 for two courses or £17.95 for three!The warm and welcoming staff will quickly tune into your ownpace whether leisurely or hurried – if you only have 45 minutes forthe lunch they’ll ensure you get your meal with time to enjoy it.Sunday lunches are extremely popular, especially eaten al frescoif the weather’s on our side, or take advantage of their great valuethree-course evening special at just £50 for two including a freebottle of wine. The wine list is extensive with something for everybudget but we love watching the bar staff rustle up a pre-showsummer cocktail – Mojito anyone?£Get there: The 4th Wall, St Anne’s Square, Cathedral Quarter, Belfast. BT1 2LRGet in touch: t: + 44 28 90 278707 e: manager@4thwallbelfast.comw: www.4thwallbelfast.com

21 Socialwww.nigoodfood.com | Guide 2013 13WOWHang up yourtemperance hat andtaste the Prohibitionera cocktailsSlap bang in the fashionable Cathedral Quarter, 21 Social is avery sociable place indeed. There are three floors in this stylishbuilding and the ground floor restaurant is where you can tuckinto wholesome healthy food that’s good for the soul. It’s all freshand organic where possible. The small plates trend is big, but theportions of lemon and black pepper squid and homemade duckliver parfait are oh-so-satisfying.Anywhere that serves Abernethy butter on the bread is a winnerwith us and who wouldn’t love the spiced pork and pear sausage?Another lunchtime hit is the mug of soup and a sarnie for just £5.95.Dinner time is where they really push the boat out with a ThornhillDuck breast or whole baked Lemon Sole. The mussels are steamedin stout and the smoked pork belly with scallop dish comes with acheeky little rocket pesto and apple.Oh, and we’re loving the carefully curated sounds to accompanyyour meal. Sundays are a particular hit with a live acoustic set and aroast of the day for £9.95.Dine and imbibe!£Get there: 1 Hill Street, Belfast, Co. Antrim. BT1 2LAGet in touch: t: 028 90 24 14 15 e: info@21social.co.uk w: www.21social.co.uk££

www.nigoodfood.com | Guide 201314 www.nigoodfood.com | Guide 2013 14Apartment££This place blazed a trail when it first opened more than a decadeago. It was Belfast’s first “style” bar and it’s still as funky as ever.We love the lounge feel of the dark wood panelling and big leathersofas, but we love the food and drink even more.It’s open early doors from 7.30am for the first coffee of the day.Lots of people grab breakfast there instead of at home.Lunchtime, it’s great for soup, sandwiches and small plates in thedownstairs part, but upstairs you’ll be tempted to stretch lunchout for hours.It’s a favourite with shoppers who want to refuel over coffee anda sweet treat . A typical dinner dish is sliced Belfast ham with achorizo potato cake, apple chutney and rosemary gravy.Super value meal deals, friendly service and one of the bestcocktail menus in town. It buzzes all day long and well into thenight. Make time for a visit.*Available all day Sunday and Mon to Thursday from 3pm. It isn’t available on publicholidays and can’t be used in conjunction with any other offer.£Get there: Donegal Square West. Belfast BT1 5HBGet in touch: t: 028 90 509777 e: info@apartmentbelfast.comw: www.apartmentbelfast.com

Beatrice Kennedywww.nigoodfood.com | Guide 2013 15££Housed in the charming Queens Quarter, this multi-awardwinning restaurant is consistently rated one of the best placesto eat in the city. It’s been doing its thing since 1996, but thebeautiful building has been in use since the 1860s. It still feels likea grand old house with its shelves of books and period features.We love eating in places that hum with history, but we want greatfood and service, too. That’s here in spades. They go out of theirway to make sure there’s a wide choice of meat, fish, and game onevery menu, but expect to see your fish napped with a chardonnayemulsion and your carrots to be the cumin crispy variety.We’d walk over hot coals for Head Chef Jim McCarthy’s new5 course Carte Blanche menu. His mackerel escabeche isbuenissimo. Co-head chef, Dave O’Callaghan, has made his markon the super value pre-theatre and express menus. All the bread,pasta and desserts are made on the premises. Veggies will bepleased too.Private dining room available upstairs for up to 80 people.Get there: 44 University Road. Belfast, BT7 1NJGet in touch: t: 028 90 202 290 e: Reception@beatricekennedy.co.ukw: www.beatricekennedy.co.uk

16www.nigoodfood.com | Guide 2013Belfast CastleWOWThe castle is 400 ft.above sea level.£££With such a gorgeous building and such stunning views, it’s easyto see why this is such a popular wedding venue, but the CellarRestaurant ticks all the boxes on any day of the week. What abouthot smoked trout with apple beetroot and roast Crossgar chickenwith spinach, wild mushroom and potato ragout? The Castlechurnedice-creams are a must for dessert. That’s table d’hôtestuff but not at all pricey. You can eat these same dishes as a mealdeal for £29.95 at certain times.If you fancy some traditional music with your munchies, the newbar the Castle Tavern, has the diddle-dee-dee stuff on Fridayand Saturday nights from 8-10pm. And with steak, peppercornsauce and chips for just £9.95, you can’t be bad to that! The otheroptions include confit duck leg, beer battered fish, lasagne andseafood chowder. Speciality coffees and classic whiskies are alsoon the list.If all that weren’t enough, their celebration menus would makeanyone smile. There’s always a gift for the special person too.They’ve thought of everything!Get there: Belfast Castle, Antrim Road, Belfast, BT15 5GRGet in touch: t: 028 9077 6925 e:bcr@belfastcastle.co.ukw: www.belfastcity.gov.uk/belfastcastle

www.nigoodfood.com | Guide 2013 17Bistro 401 & the Galley CafeWOWTake in thebreathtaking viewsof the birthplace ofTitanic@ Titanic BelfastOne of our premier tourist attractions must have top notch placesto eat, and Titanic Belfast certainly does. Everything is freshlymade with the finest local ingredients.The Galley Café does locally produced Titanic tea and specialitycoffees. They’re just too wet without a scone or traybake though.Bistro 401 is where you can tuck into nautically-inspired nosh atany time of the day. How about some Surgeon’s Gruel Fuel on theMorning Watch or the Duncher Boy’s melt at Forenoon? We likethe Braised Beef Steerage Style.Little nippers will be pleased with the chicken dippers and theSmarties cookie. Big kids will love the giant-sized Captain’sCustard Cream.Try the Titanic Quarter beer. It’s a local microbrew£££Get There: 1 Olympic Way, Queens Road, Titanic Quarter, BT3 9EPGet in Touch: 028 9076 6386 e: welcome@titanicbelfast.comw: www.titanicbelfast.com

18www.nigoodfood.com | Guide 2013Bourbon at QueensDEALThree courses forjust £15.95 Tues-Thur all night andFri-Sat 17.00-18.45££Okay, we have four words for you. Raspberry-ripple baked Alaska. Now,don’t you just want a big plate of that right now? You know what theysay about life being short? Eat dessert first. You may be tempted to dothat at this place, but then you’d be missing out on other good stuff.We’re talking chicken wings doused in a luscious bourbon whiskey, soy,honey and ginger sauce. Bourbon at Queens Head Chef is classicallytrained,so his Beef Bourguinon is the real deal.They get their bread from Francophiles too. Well, French Village bakeryaround the corner. O’Dea’s are their butcher of choice and mais oui,Walter Ewing for the fish.Relax and enjoy the ambience within stylish surroundings; unwind withdrinks and cocktails in the Bourbon at Queens Bar. There’s a dash ofNew Orleans inspiration from the team’s regular trips to the Big Easy.”Move upstairs and dine in the restaurant, which offers the finestEuropean style cuisine. Finish your experience in the chilled out vibeof the French Quarter on the third floor, where you can complete yourexperience with after dinner drinks and music.Get there: 31 University Road, Belfast, BT7 1NAGet in touch: t: 028 90 239 950 e: info@bourbonatqueens.comw: www.bourbonatqueens.com

Café Noshwww.nigoodfood.com | Guide 2013 19TIPThe traybakes. Justtry them!Sandwiches to make your tastebuds tingle, and good, good coffeefor the good, good people. That’s what they do so well at this EastBelfast café. It’s pretty much always buzzing here. Regulars knowthey’re onto a winner.The sweet potato falafels are a particular favourite but then sotoo are the milkshakes. And don’t you just love that they call oneof their sandwiches “Honey I’m Home”? Unlike some places, theyreally do fill their sambos here. The BLT Twister is another winner.Everyone comments on how friendly the staff is. It’s always busybut the wait for a table is never too long. They serve hot food too,like traditional Irish stew and no prizes for guessing what SteakOut is. The soups are freshly made every day. Every portion is agreat big hug in a bowl. The salad selection is none too shabbyeither.Super-duper traybakes and all this nosh is for very little dosh. Areal neighbourhood gem and well worth the trip out from the citycentre.£Get there: 64 Comber Road, Dundonald, Co. Antrim, BT16 2ABGet in touch: t: 028 90 489199 e: Phil_andrews@tiscali.co.ukw: www.cafenosh.co.uk

20www.nigoodfood.com | Guide 2013Café Smart££The paint splashed logo is a bit of a clue. Husband and wife teamSimon and Victoria Maccabe opened this gorgeous café/artgallery on East Belfast’s fashionable Belmont Road nearly threeyears ago.They like to think it’s more than a coffee shop - it’s an experienceand we wholeheartedly agree. It’s not everywhere you canappreciate Simon’s grandmother Gladys’ original paintings whileenjoying superb food and drink.Locals love the bodacious breakfasts and gourmet lunches freshlyprepared with the best local ingredients. They bake all theirown breads, tray bakes, cakes, and famous scones. Their soups,sandwiches and daily specials are filling, delicious and greatvalue. The warm potato & chorizo salad is a big favourite.They open Monday to Saturday during office hours but why nottry dinner on Thursday or Friday night? It’s BYO and they have livepiano music. Smart!Get there: 56 Belmont Road, BT4 2AN 90 471 679Get in touch: t: 02890 471679 e: info@cafesmart.co.uk w: www.cafesmart.co.uk

www.nigoodfood.com | Guide 2013 21Canteen at the MACTIPCheck out theirterrific tapas fromnoon every day.££They say great food is an art form, and nowhere is this more true than atthis superlative café/bar and restaurant. Spread over 2 floors in Belfast’suber-cool Metropolitan Arts Centre – The MAC. It’s only been openabout 18 months, but it already feels like eating at a very good friend’s.You can eat all day here. It’s open from 10am for breakfast (EggsBenedict for us) lunch, afternoon tea, tapas and dinner. The OysterTempura is a must! Chef consultant Shaun Hanna was a contestanton the BBC’s Masterchef The Professionals programme. He’s big intosustainability, so his fish chowder has ling and his own edible flowers asa garnish.Their list of suppliers ticks all the right boxes. They buy ClandeboyeYoghurt, Glastry Farm ice-cream, Broighter Gold rapeseed oil, fish fromKeenans, meat from Vincent Dorans and potatoes from CarnreaghCottage Farm. You get the idea. They are extremely flexible here, and willgo the extra mile to accommodate your needs and your wallet.Drop in at any time for a coffee and a pastry and read the complimentarypapers. The exhibitions are free, so you can do the culture vulture thingat the same time.What’s not to love?£Get there: Canteen at the MAC, St Anne’s Square, Cathedral QuarterGet in touch: t: + 44 28 90 235 053 e: canteen@themaclive.comw: www.themaclive.com

22www.nigoodfood.com | Guide 2013Coppi£££There was a buzz about Coppi since before it even opened its doorsin late 2012, in the heart of Belfast’s cultural hub, St Anne’s Square.Venetian tapas (‘cichetti’) have arrived in Belfast courtesy of Coppiand its sister restaurant Il Pirata – and it’s a style we can’t getenough of.Coppi has a large dining space as well as a cosy cichetti bar for bitesover a glass of Prosecco or two. The bicycle handlebar coat hooks(Fausto Coppi was a renowned cyclist in the 40s and 50s) andexposed concrete walls add to its quirky, urban, industrial vibe.Foodwise, there are little plates of perfection, from feta fritters withtruffled honey and darling pork and fennel sausages, made fromlocal meats. The pizzettas are delicious, especially the lamb andpomegranate. As for the smoked chicken, gorgonzola and walnutsalad? A fantastic combination of flavour and textures.A meal at this St Anne’s Square venue is as affordable as a singlecappuccino in Venice’s St Mark’s Square - closer to home and muchmore satisfying! Make like the great Coppi and get there fast.Get there: St Anne’s Square, Cathedral Quarter, Belfast. BT1 2LRGet in touch: t: Reservations 02890 311959 w: www.coppi.co.uk

Happy Angelswww.nigoodfood.com | Guide 2013 23£££The Belmont Road in East Belfast is quite the place these days.It has a village feel but is only a few miles from the city centre,making it a perfect location for foodies to venture into.Happy Angels is a new kid on the block and the latest fromThornyhill Restaurant Group Ltd (Il Pirata, Barking Dog and Coppiare the others).It has the same urban, relaxed feel as the other ventures, andoffers fragrant, fresh, South East Asian cuisine in a chilled outsetting.Happy Angels’ menu is inspired by the flavours of Vietnam,Thailand and Malaysia. With a pot of chopsticks on each table anda range of exotic cocktails to choose from, a trip to Happy Angelscan be as relaxed as it can be indulgent. Try the sweet and sourprawns and crispy chilli beef – true tastes of the East!Get there: 20-22 Belmont Road,BELFAST,BT4 2ANGet in touch: t: (028) 9047 3333 e: happyangelsbelfast@gmail.com

24www.nigoodfood.com | Guide 2013Hillmount NurseryTIPTry the onsite BBQAcademyGarden centres are quite the culinary destination these days.After, or indeed, before you’ve stocked up on bedding plants andbare root hedges, you can pop into the Gardener’s Rest café for aquick coffee or a full roast beef dinner.They also do soups, sandwiches, pies and quiches. Thehomemade pavlova or lemon meringue are hard to say no to,never mind the giant scones!They’ve recently extended so there is room for 200 seats. Enjoythe panoramic views over the Castlereagh Hills. There’s agorgeous covered balcony, free Wi-Fi and a private function roomfor 50 guests.They’re so child-friendly, they have a healthy lunchbox withdrinks, sandwiches, vegetables, cheese and fruit as well ascolouring pencils and paper.Open Mon-Sat 9am-5pm Sun 12pm-4.30pmLate opening on Wed to 7pm££Get there: 56-58 Upper Braniel Road, Gilnahirk, Belfast, BT5 7TXGet in touch: t: 028 90 44 8213 e: Info@hillmount.co.ukw: www.hillmount.co.uk

Homewww.nigoodfood.com | Guide 2013 25TIPMost of the furnitureis re-found£££This started life as a pop-up down a fairly dark side street inBelfast City Centre. It was the brainchild of Mourne Seafood Barchef Andy Rea, manager Stevie Hallier and head chef Ben Arnold.People loved the New York loft style and nourishing, yummy foodso much that they decided to opt for a more permanent Home onWellington Place.Actually, eating here feels like being at home, but you’re out andyou don’t have to do the washing up. We adore the upcycled vibe,the relaxed atmosphere and most of all the truly scrumptiousfood. The supersalad is a regular on our lunch breaks, but whenwe’re chilling in the evening, we tend to go for the spicy fried hakewith Kimchi (Korean pickled cabbage) slaw or the roast lamb withcaponata and polenta fries.Veggies and non-veggies alike think the whipped goats cheesewith balsamic beetroot, candied walnuts, chicory and appledressing is a complete delight. Come to think of it, home wasnever as good as this. We want to move in!£Get there:22 Wellington Place, Belfast, BT1 6geGet in touch: t: +44 28 90 234 946 w: www.homepopup.com

26www.nigoodfood.com | Guide 2013Horatio Todd’sDEALThey do a main coursedeal for £8.95 with aglass of wine or drinkon Mon-ThursdayThis East Belfast bar and restaurant is a local with a difference. It’sa classy joint. It looks good and the food is even better. They useYellow Door bread, Walter Ewing’s salmon, local beef and Comberpotatoes. You get the picture.We also applaud them for creative veggie choices like homemadeherb gnocchi and goat’s cheese croquette with beetrootchutney.Just because it’s a bar doesn’t mean it isn’t family-friendly,though. They care about what your kids eat, so the choices arehealthy, low-in salt and freshly cooked. Organic spaghetti andtheir own tomato ketchup! We like!Naturally, the drinks menu is top notch. You can try some of ourhome-grown microbrews as well as a selection of beers and winesfrom across the world.Great cocktails too.££Get there: 406 Upper Newtownards Road, Belfast, BT4 3EZGet in touch: t: 028 90 653090 e: info@horatiotodds.com w: www.horatiotodds.com

Il Piratawww.nigoodfood.com | Guide 2013 27£££Simple, rustic, tasty Italian food is the order of the day at this EastBelfast eatery. Inspired by the Italian restaurants on Manhattan’sLower East side and named after veteran cyclist Marco Pantani(‘the pirate’), Il Pirata’s menu ranges from Venetian style cichetteto share, to hearty plates of Parma ham and braised beef brisketto devour.The homemade gnocchi is served with a deep, rich duck ragu,while the Portavogie prawn pizzette is a perfect fusion of Irelandand Italy. Offering up fresh pasta made in house daily and anamazing ‘Porchette’ (pork) sharing roast on a Sunday, trust us,your tastebuds will thank you for visiting.Bring along your old mismatched china plates they might usethem for serving food and reward you with a little complimentarysomething…upcycling chic!For the World Police and Fire Games, check out their WPFG HotItalian pizza. The ingredients are an acronym. They’re winebraisedbeef, peppered salami, fiery peppers and garlic oil, mmm.Get there: Upper Newtownards Road, BelfastGet in touch: t: 028 90673421 e: ilpirata@gmail.com

28www.nigoodfood.com | Guide 2013James Street SouthWOWGreat BritishMenu Finalist£££££Tucked down a quiet side street called James Street South, thisplace is all about fine dining using the very best of the Ulster larder.Housed in a former linen mill, it’s all clean, crisp lines inside, with alovely bright dining room.Chef Proprietor Niall McKenna is the only local chef so far to getthrough to the final banquet on the BBC’s Great British Menu. Hewowed them with his lavender and yellow-man ice cream dessert.The style of the food is local seasonal produce cooked with Frenchflair. The chefs are all classically trained. One of the few places tochange its set lunch and their a lá carte menus monthly, you canexpect to find dishes like Navarin of Venison, Turnip, Carrot and RedWine and White Chocolate Cheesecake, Mango and Honeycomb.Just because it’s fine dining, don’t think it’s out of your league. Theyhave fantastic meal deals. Three courses are just £18.50. As younibble on their new canapé menu at the bar, you’ll think you’re inLondon.*All WPFG visitors will need to show their accreditation.£Get there: 21 James Street, Belfast, BT2 7GAGet in touch: t: 028 90 434 310 e: info@jamesstreetsouth.co.ukw: www.jamesstreetsouth.co.uk

The Bar and Grillwww.nigoodfood.com | Guide 2013 29DEALGreat lunch specialsfrom £6.50. Coolcocktails and lots oflocal beers.££at James Street SouthThis is the more laid back brother of James Street South. It’s literallyjust around the corner in the same building. It draws its inspirationfrom the great steak houses of New York and from French inspiredbrasseries. The charcoal Josper grill is the Ferrari of the grill world.It gives an unbelievable taste and texture to steaks that is justaddictive.Again the menu changes according to what’s local and seasonal.Apart from the grill, they do wonderful pasta and risotto dishes,salads, and how about corned beef hash, poached egg and HP saucefor brunch?In tune with the dirty food trend, there’s a hot dog on the list andComber potatoes make up one of the many sides. Truly, there issomething for everyone here, right down to the Knickerbocker gloryfor dessert.*All WPFG visitors will need to show their accreditation.£Get there: 21 James Street South. Belfast BT2 7GAGet in touch: t: 028 95 600 701 e: info@belfastbargrill.co.ukw: www.belfastbargrill.co.uk

30www.nigoodfood.com | Guide 2013La Mon Hotel & Country ClubDEALKids eat for free in therestaurantHow can a hotel possibly be so close to Belfast city centre and stillfeel like an oasis of greenery and calm? This place is a four-stargreat escape from the hustle and bustle. They’re renowned fortheir hospitality, friendly service and food worth travelling for.The great bard himself would have waxed lyrical about thesmoked mackerel and horseradish pate and the County Downlamb cooked two ways in the Shakespeare Restaurant. He mighthave plumped for the Green Apple torte AND the cheese board.We did! The chef told us he can’t make enough of the Slow CookedDaube of Beef with Smoked Bacon & Pearl Onion Jus.Their afternoon tea is super value at just £9.50 for one. We adorethose dainty little finger sandwiches, the scones with clottedcream and jam and the irresistible pastries. The tea and coffeeare gourmet, but why not go for a glass of fizz as well? They have anon-alcoholic option too.There’s a resident pianist on Saturday nights and children willlove the face-painting, balloonist and bouncy castle at the uberpopularSunday carvery. So many reasons to go.££Get there: 41 Gransha Road, Castlereagh, Belfast, BT23 5RFGet in touch: t: 028 90 448 631 e: info@lamon.co.ukw: www.lamon.co.uk

La Scala Bistrowww.nigoodfood.com | Guide 2013 31TIPGovernmentbuildings are justacross the road. Youmight spot an MLAover lunchat the Stormont HotelDon’t think bistro means beef stroganoff and chequeredtablecloths. This place is all clean lines and perfectly executeddishes crammed with prime local ingredients like Moyallon SweetCure bacon chop and Carnbrooke Dexter beef.We had a stonking Fivemiletown goat’s cheese salad with a gutsytomato vinaigrette on our last visit . Topped with a whole Crossgarsmoked chicken breast, it was super value at less than £10.The service is also second to none. Nothing is too much trouble forthe staff. They brought the dressing on the side and added someavocado as requested. Why can’t more places be like this?Make the trip out from the city centre. There’s plenty of parking,the food is wonderful and you can always walk it off in StormontPark if you overindulge. Well, that Glastry Farm ice-cream slider istoo good to miss, isn’t it?£££Get there: Stormont Hotel, Upper Newtownards Road, Belfast, BT4 3LPGet in touch: t: 028 90 651066 e: res@stor.hastingshotels.comw: www.hastingshotels.com/stormont-hotel/dining

32www.nigoodfood.com | Guide 2013Madisons HotelTIPWhy not do a cocktailmasterclass for just£25?At the heart of the Queen’s Quarter, this boutique hotel is just a10 minute stroll from the city centre. It’s pretty much a one-stopshop for food, drink, entertainment and accommodation. Thedécor is earthy and contemporary and so is the menu.Think European with a traditional Irish influence. Naturally theingredients are local and seasonal where possible. Peter Hannansupplies the beef. Yellow Door send in the bread and Moyallon’ssweet cure bacon chop appears in a risotto.The food may be top drawer, but the prices are very purse-friendly.Lunches are all below £5.95 for main courses. A three coursedinner will set you back around £30. Standout dishes include theSlow Roast Pressed Pork Belly with Belfast ham, pea & puy lentilstew.We love the Irish Rare Breed pork with sage mash. Veggies willadore the three bean burger.If you haven’t been down Botanic way in a while, make the trip.You will be back for more, we guarantee it!£Get there: 59-63 Botanic Avenue, Belfast, BT7 1JLGet in touch: t: 028 90 509800 e: info@madisonshotel.comw: www.madisonshotel.com££

Malmaisonwww.nigoodfood.com | Guide 2013 33WOWThe hotel bedroomsare super-coolThe building is gorgeous, the bedrooms are uber-cool and thefood is oh-so-good. The clue is in the name. It’s French style butusing the absolute best homegrown produce. Peter Hannansupplies the meat and Keenan’s sell them their seafood. Nowthat’s pedigree.That spiced Lissara duck and pork croquette just walks, or shouldwe say quacks right out of the kitchen. It’s hard to decide betweenthat and the cured and smoked salmon rillettes.For mains, they can’t get enough of the ham, mustard and leek pieand the confit chicken with corn rosti. The menu changes everymonth though, but don’t worry, you’ll love the food.Great cocktails in the bar too.££Get there: 34-38 Victoria Street, Belfast, BT1 3GHGet in touch: t: 028 90 220200 e: belfast@malmaison.com w: www.malmaison.com

34www.nigoodfood.com | Guide 2013Maranatha HouseWOWThere are views ontoOrmeau Park; theoldest municipalpark in BelfastThis B&B is more like a boutique hotel and the food is similarlystylish. After you’ve woken from a deep slumber, they’ll have abreakfast fit for a king waiting for you.The Ulster Breakfast is chock-full of local produce. Tuck intosausage, bacon, potato bread, soda farl, tomato, mushrooms andeggs any way you want them.If you’re feeling like something different, they do a wonderfulBreakfast Special. It’s freshly-baked wheaten bread (we love ourbread) topped with poached eggs, Irish cheddar and tomatochutney.The buffet table will be groaning with granola, fruit, yogurt,toppings, yet more local breads, cereals, butter and preserves.The coffee and tea are bottomless and you’ll wish your stomachwas!Trust us, you won’t eat till dinner time!££Get there: 254 Ravenhill Road Belfast BT6 8GJGet in touch: t: 02890 460200 e: info@maranathahouse.comw: www.maranathahouse.com

www.nigoodfood.com | Guide 2013 35McHugh’s Bar & RestaurantWOWMcHugh’s is housed inBelfast’s oldest listedbuilding dating backto 1711There’s no shortage of choice in the city, but Taste of Ulster has areal soft spot for McHugh’s on Queen’s Square.You’ll fall in love with their McHugh’s 300 beer bread. They’rehappy to give you the recipe to any dish you like so you can try it athome.The main bar is all comfy seats and open fires. But you’ll be moreinterested in the 100 seater restaurant. It specialises in homecooked,traditional Irish food with a modern twist.Their chowder and crispy pork bellies are particular favourites,but it’s also the only place in Belfast where you can cook yoursteak at the table on a piece of 430 degree volcanic rock. The rockintensifies the flavours and gives off the most amazing aromas.Certainly, not your average steak dinner! Their chips are handcutfrom skin-on Rooster potatoes every day.After all that, you can rock it in the downstairs venue. It’s all youneed under one roof. Love their private dining room too.£Get there: 29-31 Queen’s Square, Belfast, BT1 3FGGet in touch: t: 028 90 50 9999 e: Info@mchughsbar.comw: www.mchughsbar.com££

36www.nigoodfood.com | Guide 2013Mourne Seafood Bar - BelfastFACTMussels in Spring arealways smaller becauseof spawningIf you want to eat stunning local seafood at an affordable price,then look no further than this city centre eaterie. It combines a fishand shellfish bar at the entrance with a two floor restaurant andOyster Bar behind. You can even have your wedding reception atthe Oyster Bar. Most people just come for lunch or dinner though.This place and its sister restaurant in Dundrum are unique in that allof the shellfish comes from their own beds. Everything else comesdirect daily from the ports of Annalong and Kilkeel.That all makes for consistently brilliant quality but it’s alsocooked to perfection. We’re talking pan fried crab claws with chillibutter and whole mackerel with a puttanesca sauce. The seafoodcasserole is a Mediterranean inspired delight and we’re addicted tothe hake with saffron baked red peppers.They do a mean ribeye for meat-eaters but things piscatorialremain supreme. That said, the desserts are hard to say no to,especially the panna cotta. Look out for their pre-theatre deals andother special offers. They’re amazing value and scrummy.Private hire room upstairs. Belfast reservations by phone only.Weekends must be booked a few weeks in advance.£Get there: 34-36 Bank Street, Belfast, BT1 1HLGet in touch: t: +44 28 90 24 8544 e: Belfast@mourneseafood.comw: www.mourneseafood.com££

OX Belfastwww.nigoodfood.com | Guide 2013 37WOWWe love the handsewnlinen bread bags madein DerryOne of the newest restaurants to open in Belfast City centre, OX wascreating a huge buzz even before the doors opened. Head Chef StephenToman has a great pedigree after all (just like a prize ox, really). He’s donevarious stages across Europe and opened OX after working at James StreetSouth. Together with Front of House Alain Kerloc’h, they’ve managed towow even the most jaded food critic with their impeccable food and winepairings.Stephen is a true believer in seasonality and he has the imagination andthe creativity to bring seemingly mundane ingredients to Technicolor life.Last time we were there we had the most amazing crispy-skinned JohnDory with a razor clam chopped through with ham hock and one perfectspear of asparagus. The duck with salsify, glazed turnip, chard and verjus(juice made from the skin of unripe grapes) was another winner.The desserts are something else. After six courses, we still had room forthe tower of praline holding warm chocolate fudge cake and cool creamychocolate mousse.We don’t know what the criteria is for a Michelin star (they have neverbeen made public), but this place is a definite contender. There are notablecloths. The style is relaxed, the décor is heading towards the industrialbut make no mistake, this is fine dining at its absolute best.£Get there: 1 Oxford St Belfast BT1 3LAGet in touch: t: +44 28 90 31 41 21 e: Info@oxbelfast.comw: www.oxbelfast.com££

38www.nigoodfood.com | Guide 2013Randals Coffee HouseTIPThere’s a super homemenu for houseparties.Located on Belfast’s fashionable Lisburn Road, this is the perfectpitstop for some of the best coffee, crepes and scones in the city.The café is renowned for its friendly service and good food at fairprices.It wouldn’t be a Taste of Ulster member if it didn’t strive to sourcelocal ingredients, and they do. The Saintfield Griddle supply thebread and two local ladies make the most amazing gluten-freecup cakes.The soups, salads and sandwiches are some of the best we’vetasted and go far beyond the run of the mill offerings. The chickenpie is particularly good. That’s why they’re so popular for outsidecatering too.Regulars say it’s so relaxing to come in and sit over a paper or agood book. You can tuck into a traybake and watch the world goby. No hurries, no worries. And did we mention the milkshakes?Mmmmm££Get there: 569 Lisburn Road, Belfast, BT9 7GSGet in touch: t: 028 90 682600 w: www.randalscoffee-belfast.co.uk

Rayanne Housewww.nigoodfood.com | Guide 2013 39WOWCheck out theirnon-private diningevents for couples.This is the only 5 star guest house in Northern Ireland and isas renowned for its food as its feather pillows. Food writer andbroadcaster Jay Rayner raved about it when he stayed.The breakfasts have won AA and Egg Cup awards. Taste the prunesoufflé and the “crock-baked” ham and eggs and you’ll see why.The menu is as long as your arm. You’d need to stay a fortnight to doit justice and it would be no hardship to move into this 18th centuryabode.Why not do their private dining experience? History meets today inthe Titanic Menu. Chef proprietor Conor McClelland has recreatedthe lastmeal served on board ship. (He’s even taken it to Londonand LA) You can see Belfast Lough where the ship sailed out fromas you feast on Pan-Seared Filet Mignon topped with Foie Gras andTruffle drizzled with a Cognac, Madeira and Red Wine Reductionserved with Potatoes Anna, Creamed Carrots and Zucchini Farci.Titanic not your thing? Then have the Silverhill duck on marmaladepotatoes and the soft shell crabs with gnocchi. Truly some of themost interesting food we’ve seen in a long time.££Get there: 60 Demesne RdBelfast, County Down BT18 9EXGet in touch: t: 028 90 42 58 59 e: info@rayannehouse.comw: www.rayannehouse.com

40www.nigoodfood.com | Guide 2013Rockmount Golf ClubWOWThe 18 hole coursewas officially openedin 1995 by none otherthan Darren Clarke£££Some restaurants at golf clubs make non-members feellike second class citizens. That’s certainly not the case here.Rockmount’s eaterie has a reputation for excellent service andvery, very good food. Everything’s freshly prepared on site andthat includes lunch, snacks and evening meals.Everybody comes for the freshly battered Kilkeel scampi servedwith chips, garlic cubes or criss-cross potatoes. They also raveabout the Hole in One dessert. Wait for this, it’s choux pastry,honeycomb ice cream and coated in warm butterscotch sauce.You’d need to have done 18 holes for that!Planning a party? This place is plenty big enough for largefunctions. They do everything from table d’hote to cocktailnibbles to fork buffets.Dine for as little as £13 for two courses at lunchtime and just £15in the evening. Oh, and don’t forget to browse through the onsiteshop.Get there: 28 Drumalig Road, Carryduff, Belfast, BT8 8EQGet in touch: t: 028 90 812279 e: info@rockmountgolfclub.comw: www.rockmountgolfclub.com

www.nigoodfood.com | Guide 2013 41Ryan’s Bar & RestaurantDEALThey do a meal andmovie deal for just£10.95If you want the option of eating in a proper traditional pub or amodern restaurant, this Lisburn Road hostelry is the place for you.Downstairs where the log fires burn, settle down on a plushleather seat and tuck into Irish-American bar food like Irish Boxty(a potato pancake) and World Famous Chicken Wings. They havegreat value platters for sharing.Upstairs it’s more value for money without compromising onquality. The slow cooked smoked ribs taste as good as they sound,but they also do starters like Thai fish cakes. Local HeadlessDog ale goes into the fish batter and the Moyallon saddlebacksausages are food heaven on champ.Make like an American teenager and have the double chocolatechip sundae for dessert. Daily specials too.You’ll find yourself popping back time and time again to see whatthose clever chefs have come up with.££Get there: 116-118 Lisburn Road, Belfast, BT9 6AHGet in touch: e: info@ryansbelfast.com w: www.ryansbelfast.com

42www.nigoodfood.com | Guide 2013SAFADEALTwo mains, 2 riceand 2 glasses ofwine £24.95£££This place is about as far away from the stereotypical Indian restaurant as youcan get. There is no flocked wallpaper and swirly carpet. Located in a historicbuilding above Kelly’s Cellars, SAFA is sleek and contemporary and the foodis the real deal. By that we mean there are no artificial additives or nasty dyes.Everything is cooked from scratch and it’s all DELICIOUS.Owner Ali Askir was brought up in Northern Ireland but has strong links withBangladesh. A trained chef, he has 25 years’ experience in the industry andhe always wanted his own place. He was very clear that he wanted authenticrecipes cooked with as many local ingredients as possible. So, the lamb intheir Pasanda comes from Newry and the chicken in their Chettined is fromAntrim . That’s our favourite, by the way. It’s infused with fresh coconut andcurry leaves. They also have more veggie options than anywhere else.Unlike the typical Indian restaurant, the wine menu is full of decent choicesand the desserts go way beyond the bought-in ice-creams and sorbets. Theymake their own Kulfi (Indian ice-cream) and traditional sweets as well asdoing a divine Devil’s Food Cake and cheesecake.Prices are unbelievably reasonable. Ok, that’s where SAFA DOES resemble atypical Indian restaurant. It’s cheap enough to eat there as often as you like.No 1 on Trip Advisor for Belfast too. So many, many people can’t be wrong!£Get there: 30-32 Bank Street, Belfast. BT1 1HL (Above Kelly’s Cellars)Get in touch: t: +44 28 90 233 519 t: info@safabelfast.comw: www.safabelfast.com

SALTwww.nigoodfood.com | Guide 2013 43DEALPre theatre 2courses £12.95 3courses £14.95£££Set in the beautiful St Anne’s Square in the Cathedral Quarter, right besidethe stunning Metropolitan Arts Centre, Salt is already onto a winner locationwise.What about the food you ask? Well, let’s just say there are absolutelyno worries there either. How could there be when they source local saladvegetables, sustainable fresh fish, Strangford Crab and Dry-Aged KettyleRib-Eye steak?The atmosphere is relaxed but the service is anything but. Front of HouseDonal makes sure of that. His wife Head Chef Teresa Cooper has VERY highstandards too honed over decades in the industry. Her menu has globalinfluences. She’s travelled the five continents. Zingy crab and glass noodlesalad sits happily alongside moreish marinated sardines on toast andStrangford mussels steamed in Thai green roast vegetable curry.They’re particularly strong on vegetarian options like their yummy curriedlentil burger with vegan mango slaw.Prices are extremely purse-friendly. Dinner starters are around the £5 markwith most mains coming in around £12. They change their desserts as oftenas the rest of the menu, but hopefully theirThe baked Grand Marnier cheesecake with orange caramel might soundstraight out of the 70s but just try it and swoon.£Get there: Saint Annes Square Belfast, Antrim BT1 2LRGet in touch: t: + 44 28 90 238012 t: info@saltbistrobelfast.comw: www.saltbistrobelfast.com

44www.nigoodfood.com | Guide 2013Soul Food CaféWOWJason’s cranberryand ginger biscottiis the best we haveEVER tasted£££There are some places that become part of the fabric of aneighbourhood and this funky little café on the Ormeau Road isone of them.Owned by husband and wife, Jason and Mary Harris, it’s loved byeveryone from office workers to yummy mummies and friendsmeeting for lunch or coffee.It’s a cliché, but it really does appeal to everyone from babesin arms to silver surfers. Maybe it’s the wonderful food cookedfrom scratch with produce like French Village bread, Cavanagh’sfree range eggs, Fivemiletown cheese washed down with Bailieslocally roasted coffee.Think Moroccan chickpea soup, basil cream tortellini andhomemade hummus sandwiches with red pepper and onionmarmalade. The traybakes are to die for and we applaud them forthe healthy toddlers’ snack for just £2.50.Get there: 395 Ormeau Road, Belfast, BT7 3GPGet in touch: t: 028 9064 6464 w: www.soulfoodcafe.co.uk

The Barking Dogwww.nigoodfood.com | Guide 2013 45££Quite honestly we have never been disappointed at this beautifulMalone Road venue. Head Chef Gareth McCaughey knows how tobring the absolute best out of ingredients –one of the restaurant’ssignature dishes, the Beef Shin Burger, being a prime example.That’s the mark of a true chef. Try it and you’ll wonder why there’ssuch a fuss about fillet steak.The potted trout is a rarity on menus these days - it shouldn’t be.The Barking Dog offers it with lemon and horseradish on toastedsourdough - inspired!Although regularly updated with delicious specials, menuclassics like the Salt and Pepper Scampi and Fish Pie remain ourfavourites.Rustic furniture, candlelight and vintage décor create a uniqueambience here. You can eat all day too - lunch doesn’t stop at2pm! Trust us, when the crispy pork belly bites call you, time willbe of no essence.Get there: 33-35 Malone Rd, Belfast, Antrim BT9 6RUGet in touch: t: 028 9066 1885

46www.nigoodfood.com | Guide 2013The Botanic InnFACTThis is the biggest,busiest bar in Belfast!£££Affectionately known as ‘The Bot’ and widely regarded as Belfast’sfavourite bar, this venue is populated equally by locals, studentsand touristsThis place is all about good wholesome food that changes withthe seasons. It’s all freshly prepared from locally sourced NorthernIreland produce. The chicken curry is so popular they’re nevertaking it off the menu though!You’ll always get super steaks, pizza, pasta and burgers. There’s astonking Sunday carvery and who wouldn’t love the Beef, Bird andBacon on Eggy Bread?We really like the platters for sharing over drinks and the dessertsare irresistibly kitsch. Banana split, anyone?Great nightly entertainment from traditional music to tablequizzes. Lots of couples have met in the nightclub.£Get there: 23-27 Malone Road, Belfast BT9 6RUGet in touch: t: 028 9050 9740 e: info@thebotanicinn.comw: www.thebotanicinn.com

The Causeriewww.nigoodfood.com | Guide 2013 47WOWThis light and airyrestaurant has someof the best views inBelfastAt The Europa HotelThe wow factor is there from the minute you walk into the lobbyof the world famous Europa Hotel. There’s always somethinghappening there and where better to watch it than from theCauserie? This bustling contemporary bistro has provenancestamped all over its menu. The a lá carte menu is available all day.Signature dishes include Glenarm organic roast salmon and goodold bangers and mash made with Lissara Gloucester Old Spotsausages. Paul McLean’s Kearney Blue is on the cheese slate.His brother in-law makes the Crawford’s granola that’s served atbreakfast time.It’s really popular at lunchtime with shoppers and businesspeople. Come evening time, it’s one of the preferred spots for thepre-theatre set. The Grand Opera House is right next door, butdon’t wait till you’re going to see a show. The menu is just toogood.££Get there: Great Victoria Street, Belfast, BT2 7APGet in touch: t: 028 9027 1066 e: res@eur.hastinghotels.comw: www.hastingshotels.com

48www.nigoodfood.com | Guide 2013The Cultra InnDEALTry the Sizzle and Sipmenu for £15. Twocourses and a glass ofwine Mon-Fri 5-7pmSet within the grounds of the Culloden Estate and Spa, this placeis the more relaxed, easy-going little brother of the main hotelrestaurant. It has a kick-back-and-relax vibe.Perfect for hanging out and even better for a BBQ if the sun isshining or the stars of the County Down are out.There’s a smattering of international influences on the menu, butthe ingredients are always as low on food miles as possible- andvery high on quality.What do we like best? The line-caught haddock and chips makesus feel good because it’s sustainable and so so yummy.We want to say we just had coffee instead of dessert on our lastvisit, but that would be a big fat lie. We had the Toffee LumpyBumpy cake! And you know what? We’re going back for more!££Get there: Culloden Estate and Spa, Bangor Road, Holywood, Co Down BT18 9EXGet in touch: t: 028 9042 5840 e: cultrainn@cull.hastingshotels.comw: www.hastingshotels.com

www.nigoodfood.com | Guide 2013 49The King’s Head RestaurantDEALThey do two coursesfor just £10£££This enduringly popular spot on the Upper Lisburn Road ticks allthe boxes. It’s a pub and restaurant that also has entertainment.What’s more, you can always get a space in the onsite car park.Downstairs in the bar you can do the snacky thing or go the wholehog upstairs. The King’s wings with blue cheese dipping sauce areto die for.They have various cuts of steak but they’re all Northern Irelandfarm assured and have been hung for at least 28 days.The Belfast ham with turnip and bubble and squeak is as big aTaste of Ulster as you’ll get. It tastes like your granny’s.Lunchtime they all do this, as well as soups and sandwiches, butplease please try the Crunchie cheesecake. It’s mighty fine.Trust us, you will enjoy yourself here.Get there: 829 Lisburn Road, Belfast, BT9 7GYGet in touch: t: 028 9050 9950 e: info@kingsheadbelfast.comw: www.kingsheadbelfast.com

50www.nigoodfood.com | Guide 2013The Kitchen BarWOWThe original pub, datingback to 1859, was thefavourite watering holefor stars of the EmpireMusic HallThe Kitchen Bar is one the most historical pubs in Belfast. It wasrelocated just around the corner from its original site to an oldconverted warehouse to make way for the new Victoria Squaredevelopment.The new place has managed to hold onto the charm and charismathe old place had. It’s still one of the friendliest pubs we know.We adore their Paddy Pizzas – home-made soda bread toppedwith chicken or ham and tomatoes, onions and melting localcheddar cheese.Using only fresh produce from local suppliers, they’re renownedfor making dishes like mammy used to make at home. Indeed, MaCatney from the original bar was a formidable cook. Her recipesfor Irish stew and Belfast ham and cabbage have been handed on,but if you’re in the mood for burgers, pies or chicken goujons, theydo those too.All that, and the Victoria Centre next door! Heaven.£Get there: 1 Victoria Square, Belfast, BT1 4QGGet in touch: t: 028 9024 5268 e: info@thekitchenbar.comw: www.thekitchenbar.com££

www.nigoodfood.com | Guide 2013 51The Mitre RestaurantWOWLots of famouspeople stay here.You never know whomight be at the nexttable!At The Culloden EstateTalk about dining in style. The Culloden Estate and Spa is oneof the most prestigious 5 star hotels in Northern Ireland. Therestaurant itself is so elegant with superb views over the gardensand Belfast Lough. It’s spacious, tranquil and utterly conducive tosavouring the wonderful dishes that will come your way.Naturally, the food is wonderful. Paul McKnight is Executive HeadChef at the Mitre Restaurant. He and his team look for standoutlocal produce for the a lá carte and table d’hôte menus. How aboutpigeon from the Clandeboye Estate just up the road served withbeetroot and orange salad and a walnut vinaigrette? Or localAberdeen Angus fillet steak paired with Asian flavourings?Five star doesn’t mean snooty. The atmosphere is warm andfriendly. They do a great casual menu. We’re torn between theBelfast omelette and the Irish stew served with a traditional sodafarl.££Get there: Bangor Road, Belfast, Co. Down BT18 0EXGet in touch: t: 028 9042 1066 e: res@cull.hastinghotels.comw: www.hastingshotels.com

52www.nigoodfood.com | Guide 2013The Morning StarWOWThe Victorian signhanging outside isone of the finest tobe found anywhere£££One of Belfast’s most historic pubs, the award-winning MorningStar dates back to 1854 and has been run by the McAlister familysince 1989.Housed in a listed building, in a narrow entry between Ann Streetand High Street, The Morning Star is a must-see in Belfast.Serving traditional pub grub in the downstairs bar, the upstairsdining experience is for the more adventurous diner.It’s safe to say it’s one of the most eclectic pub menus we’ve everseen. You can eat pan-fried kangaroo and crocodile as well asemu, ostrich and bison.But if you fancy something a little less exotic, fear not. Their inhousebutcher makes the sausages. The seafood is fresh everyday and the steaks are up to 24 oz!It’s the only place we know where Oysters Kilpatrick are servedand they are real champions of local brews. They’ve won bucket ofawards. You’ll see why.£Get there: 17-19 Pottinger's Entry, Belfast, BT1 4DTGet in touch: t: 028 9023 5986 e: themorningstarbar@btconnect.com w: www.themorningstarbar.com

The Northern Whigwww.nigoodfood.com | Guide 2013 53DEALThey do two coursesfor just £10£££Gosh, this place is stylish. It’s big and bold and brash and welove it. Those three massive granite statues were once kept atthe Communist Headquarters in Prague and were rescued fromcertain destruction after the fall of communism there.It’s not a case of style over substance, though. Head Chef Rick Orrand his team are very serious about food. The menus are carefullyplanned in accordance with the seasons and the ingredients aresourced locally. Think shallow fried Brie on potato bread withbalsamic onions and local venison with red cabbage and juniperjus.For dessert try the butterscotch and white chocolate cheesecake.Super sweet, but oh so good. But so is the steamed gingerpudding with rhubarb ice cream.They take their drink as seriously as their food. The cocktails aredesigned and served by award winning staff. Just to thing to lingerover as you look out those stunning floor to ceiling windows.£Get there: 2-10 Bridge Street, Belfast, BT1 1LUGet in touch: t: 028 9050 9888 e: info@thenorthernwhig.comw: www.thenorthernwhig.com

54www.nigoodfood.com | Guide 2013The ParadorTIPThere’s lots ofmemorabilia on thewalls. The staff willbe able to tell youabout it.The Parador is a traditional pub in every sense. It has a real feelingof being a neighbourhood local. The Ormeau Road is a happeningplace but with a real sense of community.That’s why you’ll feel so at home here. The staff is genuinelyfriendly and it’s only 20 minutes’ walk from the city centre.They’ve kept the character after a recent refurbishment. It’s allsnugs and dark wood panels. Perfect to enjoy the new menu.Think crowd pleasers like garlic mushrooms, chicken goujons andsteaks with onion rings and chips. The meat, dairy and vegetablesare all sourced locally, and so is the fish when they can get it!It’s only open for food at weekends and the Sunday roasts goquickly, so make sure you don’t miss out. Prices are unbelievablyreasonable and kids eat for just £2.95£Get there: 473 Ormeau Road, Belfast, BT7 3GRGet in touch: t: 028 9049 1883 e: info@theparador.comw: www.theparador.com

www.nigoodfood.com | Guide 2013 55Albert Clock, Belfast

www.nigoodfood.com | Guide 201356County AntrimThe spectacular North Coast, home to the Giants CausewayUNESCO World Heritage Site and its stunning new architecturallyimpressive Visitor Centre, is the source of many myths andlegends. Are the basalt columns of the Giant’s Causeway thework of the ancient giant Finn McCool or Mother Nature? We’ll letyou decide.The golf’s not bad up here either. Royal Portrush Golf Club hostedthe first ever fully subscribed Irish Open competition there in2012 and the golf experience presented by many of the coursesin this area is world class.The beaches and rugged hillsides of County Antrim are someof most picturesque you will ever see and some of the county’shidden gems are its gardens. www.antrimgardens.com. It’s nosurprise that the region has attracted much attention from filmmakers in its recent past. From the atmospheric ruins of DunluceCastle to the regal splendor of Mussenden Temple perched atopthe cliff at Downhill, the Causeway Coastal Route is dotted withlittle villages like Cushendun, Cushendall and Glenarm. Thereyou’ll see the salmon beds of the Northern Salmon Company andthe home of Glenarm Organic Salmon.If you have a head for heights, brave the Carrick-a-Rede ropebridge and if needs be steady your nerves afterwards with a weedram of the local Bushmills whiskey. Salmon and whiskey meetat the Bushmills Salmon festival in September. A marriage madein heaven

www.nigoodfood.com | Guide 2013 57Giants Causeway

58www.nigoodfood.com | Guide 2013Ballyrobin Country HouseFACTThe building startedlife 200 years ago as atraditional stone-builtfarmhouse££We bet you’ve “flown” past this place many times on the way tothe airport, but you really should make a “flying” visit next time.(Ok, enough puns.) Seriously, though, you’ll travel (sorry) a longway before you’ll find such good gastro-pub style nosh.The head chef was trained in France, so expect lots of continentaltouches like sautéed foie gras with pickled walnuts and sous videof pig’s cheek.That said, local suppliers are name-checked all over the menu.They use Abernethy butter, Kettyle beef and the chicken is fromLisnaskea. The wheaten bread is made in house, and don’t youjust love the sound of pears poached in beetroot juice for dessert?They’ve just introduced new coeliac-friendly and vegetarianmenus. And there’s a new noodle bar.The early bird is just £10.95 for two courses and did we mentionthe turf fires and gorgeous bedrooms? You may end up cancellingyour flight altogether, but why wait till you’re going to the airport.Go now.Get there: 144-6 Ballyrobin Road, Aldergrove, Crumlin, Co. Antrim. BT29 4EGGet in touch: t: 028 94 422 211 e: info@ballyrobincountrylodge.comw: www.ballyrobincountrylodge.com

Barnabys Restaurantwww.nigoodfood.com | Guide 2013 59DEALTwo main courses forone every Tuesday££We love how this restaurant got its name. It was built on thesite of a former barnyard. Get it? It’s been going strong since1988. Expect to feast on local delicacies like King Scallops fromStrangford Lough with cauliflower puree and a herb pea dressingand seared venison steak with honey roast parsnips and juniperjus. These are classic flavours that always work and they know it.The Twosday menu is a great idea. The choice of dishes changesweekly and the cheapest is free. It’s the type of stuff you wouldmake at home but it’s cheaper and blissfully easy to get it here.Think spaghetti Bolognese, chicken curry and cottage pie. Lotsof people have their wedding receptions here and it’s great forconferences too. From barnyard to brilliant!For the World Police and Fire Games, they’re staging a NI v TheRest of the World Golf Tournament. They’ll feed you breakfast,then you play golf, eat lunch, then play more golf. After dinner,there’ll be traditional Irish music and dancing. Check their websiteto sign up.Get there: Ballyrobert Rd Ballyclare, Antrim BT39 9RTGet in touch: t: 028 9335 4151 e: info@barnabysrestaurant.comw: www.barnabysrestaurant.com

60www.nigoodfood.com | Guide 2013Bureau By The LoughDEALJoin their LoyaltyScheme and getreward points fordrinks and foodIf you’re out for a drive along the Causeway Coastal Route, this isthe first eaterie you’ll come across. This award-winning place (thelatest is Pubs of Ulster 'BEST NI FOOD PUB 2012') has stunningviews across Belfast Lough and the County Down hills. You cango casual in the Café Bar on the ground floor or glam it up a bit inLanyon’s Seafood& Grill Restaurant on the first floor. Either way,you’re going to eat really well. We had the Lissara duck salad in theRestaurant and the lobster prawn main course. How reassuring isit to see it written on a menu that the fish selection may changedepending on the local catch?The vegetarian choices are always imaginative; things like goatscheese wellington and halloumi with cous cous. Leave plenty oftime to enjoy your meal in this place. They purposefully don’t do“fast food”. Everything is cooked fresh to order and is more thanworth the wait.Great outdoor terrace too, perfect for sipping a drink while gazingat the Lough. Just a pity we weren’t there the day actor Sam Neill(The Omen) launched his Two Paddocks wine. He said the viewwas “one of the bestanywhere in the world from a restaurant”!££Get there: 637 Shore Road, Newtownabbey, Co. Antrim BT37 OSTGet in touch: t: 028 90 866 111 e: info@bureaubythelough.comw: www.bureaubythelough.com

www.nigoodfood.com | Guide 2013 61Bushmills Inn HotelWOWSee if you can findthe secret libraryIt’s always a good start to a meal when the atmosphere is socosy. We love the wee snugs, the whitewashed walls and the darktimbers. The traditional 17th century building might take youback in time, but the food is bang up to date.Their style is Irish with an international twist. One of the mostpopular dishes on the menu is as local as it can get; pan-fried filletof beef flamed with the famous whiskey which gives the Inn andthe village its name.The Dalriada Cullen skink is a reminder of the area’s strong linkswith Scotland, but there are plenty of tastes of home too, like theRathlin Island scallops and the Kilhorne Bay crab macaroni.Desserts are sinfully rich and irresistible. It would be rude not totry their sticky toffee pudding with fresh cream. Just make sureyou take a walk on the beach afterwards. Then come back to amalt whisky in the bar which is still lit by gaslight.They’ve even got a private cinema! It doesn’t get much betterthan this.££Get there: 9 Dunluce Road, Bushmills, Co. Antrim. BT57 8QGGet in touch: t: 028 20 733 000 e: mail@bushmillsinn.com w: www.bushmillsinn.com

62www.nigoodfood.com | Guide 2013Cafe Vic-RynTIPLoving the Londonesquetakeaway deli£££This café in a department store is the perfect pit-stop during amarathon shopping session, but it’s also a destination in its ownright. Lisburn people know it’s great for everything from breakfastto brunch, lunch, coffee and dinner. Those strawberry and coconutscones are a meal in their own right.We love their motto “Where Time is Irrevelant”. Who wouldn’t losethemselves in chicken and ham-pie with chips all made from scratchin their kitchen? They’re on the hot counter come noon alongsideyummy soups, stew of the day and speciality breads to name but afew. Fresh salads and cold meats too.Needless to say, they use greatlocal produce where possible.Their Pink Pavlova is their signature dish and has to be seen to bebelieved. But then again, you might prefer the Hot Chocolate FudgeCake or the Lemon Meringue. This place is nirvana if you have a sweettooth, No wonder they make so many cakes for parties.Their food is so good that customers urged them to open late. So theydo, every Thursday night until 11pm. It saves you from having to takehome dinner from their gorgeous new takeaway deli. No washing upeither!Get there: House of Vic-Ryn, 3 Rathdown Walk, Moira Road ,Lisburn Co Antrim BT28 2RFGet in touch: t: +44 28 92 622649 e: hello@cafevicryn.co.ukw: www.cafevicryn.co.uk

Carriageswww.nigoodfood.com | Guide 2013 63WOWCheck out thedisplay of originaladvertising postersThis train-themed restaurant is something of a local institution.There are original train seats and windows as well as carriagebooths, hence the name. But it’s not all style over substance. Thisfamily-run place started out as a pizzeria 25 years ago and nowserves super steaks and gorgeous gammon.We love that they source as many local ingredients as possible.Like all the cool places these days, they have their own restaurantgarden. The team of chefs cures their own bacon on the premises,age their own steaks and make their own corned beef andsausages.They’ve got a new midweek menu with scrummy offerings likesliced Irish ham in parsley and cheese sauce and a massive Ulsterfry. If it’s just a quick snack you’re after, you HAVE to have thebarley winter vegetable broth. It tastes like your Granny’s.Granny might have made a similar apple crumble, but even shemay not have matched the hot cinnamon roulade. It’s a spiceddelight.£Get there: 105, Main Street, Larne, Co. Antrim, BT40 1HJGet in touch: t: 028 28 275 132 e: carriagesbistro@dsl.pipex.comw: www.carriagesbistro.com

64www.nigoodfood.com | Guide 2013Del Toro£££The clue is in the name here. Anton Campbell’s place majors onmeat. The beef has been fed on the green green grass of homeand aged for 28 days. Just taste it hot from the chargrill and youwill swoon. The open coals make it delectably smoky and theaccompanying tobacco onions are sinfully good.But it’s not all bull here. Anton is a passionate advocate of usinglocal, seasonal ingredients. There’ll be a very decent fish dish ontoo, (we had the turbot with surf clams) and the ribs are anothermust-try. They have been given the five star treatment beforethey’re even cooked.You’ll go back time and again to give the menu a good going over.The £5 lunch special is the big on value and even bigger on taste.*For the World Police and Fire Games, they’re rolling out thewelcome mat to all team members who have a copy of this Guidewith them or a pull-out page. They’ll get a free refreshment(wine or soft drink) and free dessert with any main course. (Max6 people). They can also try the Meal Deal of 2 mains with wine/sparkling water 5-7pm Mon-Thur.Winner Taste of Ulster People’s Choice 2013 and 2011!Get there: 19 Antrim Street, Lisburn, Co. Antrim BT28 1AUGet in touch: t: 028 92 668 755 e: info@deltoro.co.ukw: www.deltoro.co.uk

www.nigoodfood.com | Guide 2013 65Donnellys Bakery & Coffee ShopFACTBallycastle is famousfor the Auld Lammasfair held every August.The good people of Ballycastle have been loyal to this place fordecades. It’s one of those independent home bakeries Ulster isjustifiably renowned for.They’ve been baking great bread, buns and cakes on site since1978. This is the second generation of the Donnelly family to manthe ovens.Right bang in the centre of the shopping district, it’s all aboutgood traditional food at purse-friendly prices. We love the café’sUlster fry but the Roast of the Day is always very tempting. Theyalso do a good range of vegetarian and children’s options. It’s airconditioned,too.Needless to say, all of the ingredients are locally sourced. Theydo a wide range of ethnic and European bakes, but their coreproducts are traditional Irish with a Scottish influence. Check outtheir range of health breads, but those sweets and savouries mayalso make their way onto your plate. They’re just too too good.£Get there: 28 Ann Street, Ballycastle. BT54 6ADGet in touch: t: 028 20 763 236 e: info@donnellysbakery.co.ukw: www.donnellysbakery.co.uk

66www.nigoodfood.com | Guide 2013JD’s RestaurantWOWCheck out the JDinspired memorabiliaTalk about looks being deceiving! Almost hidden away in thecorner of Ballymena’s Sportsbowl complex is one of the bestplaces to eat in town. You can even fit in a game of bowling aroundcourses. They’ve incorporated the price of a game into a menuspecial.Their signature Coq and Bull is a real stonker of a dish. Their beefis locally reared and comes in burger and steak form. The fruit andvegetables are mostly seasonal. They’re so good to their staff;they won an Investors in People award.JD’s fits the bill (and the bill is always smaller than expected)Kids eat for a tiny tot price of £4.50. Try the Jaw Dropper eveningmenu where the prices will make you do just that. Imagine loadedpotato skins, southern fried chicken and a Big Ted’s cookie andice-cream. Three courses for just £12.95!!! Go!££Get there: Sportsbowl Limited, Ballymena, Co. Antrim. BT42 3AZGet in touch: t: 028 25 644 144 e: jds@sportsbowl.comw: www.sportsbowl.com

Sozowww.nigoodfood.com | Guide 2013 67TIPLicensed but you canbring your own.This Carrickfergus café/bistro has been nearly ten years on the gonow and it’s Sozo Good. From the minute you step in the door untilyou leave, the staff do their utmost to make sure you enjoy yourvisit. The effort has paid off. Their customers are among the mostloyal we know.They’re open for breakfast, lunch and dinner and do take-awayfood as well. It’s small but cosy and they’re very good with thelittle people. Prices are really cheap for what you get.For lunch, think great soup and sandwiches with fillings likemaple, brie, bacon and cranberry on ciabatta. They serve saucesfor hot meals in dinky little cups. The salads are zingy, the coffeeis the good stuff and the cakes are irresistible. Just try passing thechocolate ones!The dinner menu is on fire and changes with the wind, but we lovethe sound of cheese jalapeno fritters, the veggie chana burgerand the Spanish chorizo fish stew.Open for dinner Fri-Sat£Get there: 2 North Street, Carrickfergus, BT38 7QAGet in: t: 028 93 326 060 e: Patriciacraig7@btinternet.comw: www.sozogoodtoeat.com

68www.nigoodfood.com | Guide 2013Square BistroDEALTwo people can havelunch for just £15Mon-ThurIf you like theme nights, you will adore this place. Their curry nightsare unbelievably popular, it’s just £8 per person. The seafood nightevery Friday packs them in and there’s live music on Saturdays. Butdon’t think it’s all just a gimmick. It’s all about the food here. andtheseafood night every Fridaypacks them in but don’t think it’s all agimmick. It’s all about the food here.Chef proprietor Stephen Higginson and his wife Cristina arepassionate about goes on the plates. They do filling breakfast bapsand fries in the morning. Lunchtime you can go light with a wrap orall out with steak or fish and chips. The burgers, noodles and pastaoptions are so tempting, but we couldn’t pass up on the pie lasttime we were there.Dinnertime is when Stephen really stretches his wings. Think locallambs liver with black pudding hash and panko crusted seafoodfritters. Yum yum. The Kettyle beef ribeye and sirloin steaks arecooked to perfection. Desserts are on the blackboards if you thinkyou can possibly fit one in.He changes his menus all the time, but whatever you get, weguarantee you will be back for more. Everyone is.££Get there: 18 Lisburn SquareLisburn, Co. Antrim BT28 1TSGet in touch: 028 92 666677 e: info@squarebistro.co.ukw: www.squarebistro.co.uk

www.nigoodfood.com | Guide 2013 69The Causeway HotelWOWThe views. Nuff said£££Talk about a room with a view! The restaurant at this historic hotel(the building dates to 1836) looks onto the Giants’ CausewayUNESCO World Heritage site and the crashing waves of theAtlantic Ocean.Newly refurbished, it’s a stylish and contemporary space whereyou can tuck into local mussels and Mary’s wheaten bread orbutchers sausages with champ and caramelized onion gravy.There’s a lot more besides. The Asian duck salad is a plate full ofspice and zing. The goats cheese pasta is punchy yet comforting.Light bites in the bar include soups, sandwiches, burgers, fish,steak…we could go on. For dessert, how about chocolate pannacotta with raspberry shortbread and a coffee hazelnut cream?There are plans for a hot counter groaning with traditional disheslike Irish stew. They’ll all be made from ingredients a GiantsCauseway stone’s throw away. Can’t wait!Get there: Giants Causeway, 40 Causeway Road, Bushmills, BT47 8SUGet in touch: t: 028 2073 1210 e: reception@thecausewayhotel.comw: www.thecausewayhotel.com

70www.nigoodfood.com | Guide 2013The Garden RestaurantWOWYou might bump intothe resident ghost,Lady Isabella Shawat Ballygally CastleThis restaurant is set in Northern Ireland’s oldest inhabited castle.The builders were obviously impressed with the view across thebay to Scotland and you will be too.Set within the original 17th Century walls, The Garden Restaurantis open for lunch and dinner. Feast on seafood chowder, daubeof beef from the Glenarm estate or a Moyallon Sweetcure Baconchop.And you must try the Causeway chips. They’re shaped like thestones at the Giant’s Causeway! Sunday lunch is served in themagnificent River Room and the afternoon tea is a real treat.Private dining in the atmospheric Room 1625 can also be arranged– great for birthday parties, christenings, anniversaries andany special occasions. Or for something different why not hosta medieval banquet? Something a bit different for that specialprivate event!££Get there: Coast Road, Ballygally, Co Antrim BT40 2QZGet in touch: t: 028 28 581 066 e: dm@bgc.hastingshotels.comw: www.hastingsghotels.com

www.nigoodfood.com | Guide 2013 71The Londonderry Arms HotelWOWThis place wasinherited by SirWinston ChurchillThe picture perfect coastal village of Carnlough in the Glens ofAntrim is the setting for this fab little hotel.Chef Manus Jamison designs menus that reflect the best of thelocal larder. The AA Rosette Frances Ann and Tapestry Restaurantis where you will taste his Char Grilled Organic Glenarm Salmonwith Crispy Leeks, Garlic Crushed Potatoes & a Chive Butter Sauce.But maybe you’d prefer the Herb Crusted rump of lamb from theAntrim Hills with Sweet Potato puree, Thyme Honey RoastedWinter Root Vegetables and a Rosemary Scented SauceCheck out the Coach House Bistro menu for great value specialslike pork chop or liver and bacon. The salmon fishcakes go like hot,well – fishcakes. The wheaten bread is an absolute must-munchand their range of malt whiskies is enviable.Cosy log fires, antique furniture and friendly staff. We guaranteeyou will leave well-rested, well-fed and happy!££Get there: 20 Harbour Road, Carnlough, Ballymena, Co Antrim, BT44 OEUGet in touch: t: 028 28 885255 e: lda@glensofantrim.com w: www.glensofantrim.com

72www.nigoodfood.com | Guide 2013Truffles RestaurantTIPFree Friday Fun in ourFunction Room - FreeDJ & Free Food forparties of 50 ormore.Husband and wife Martin and Geraldine McCann have more than20 years of combined experience in the food and hospitalityindustry. They opened this place four years ago and it’s become afirm favourite with locals and visitors.Pastry chef Geraldine makes all the desserts, scones, breadand tray bakes. All of their meat is from Crosskeys Meats inRandalstown.The menus change with the seasons but expect things likebattered fish fillets with all the trimmings and the creamy chicken& chorizo pasta fly out of the kitchen at lunchtimes. At dinnerthey can’t get enough of the braised lamb shanks and house stylechicken. Make sure to try them. And wow oh wow, salted caramelmousse!!If you eat there on Fridays and Saturdays, you get a free appetiser.There are lots of offers like their three course lunch Thur-Sat forjust 9.95. Wed-Fri early evening you can get two courses for £11.95.Function room. Outside catering. Six bedrooms.£Get there: 9 New Street, Randalstown BT41 3AFGet in touch: t: 028 94 478152 e: info@trufflesrandalstown.comw: www.trufflesrandalstown.com

www.nigoodfood.com | Guide 2013 73Antrim Coast Road

www.nigoodfood.com | Guide 201374County ArmaghKnown as the “Orchard County”, apples are bignews here. Armagh Bramley apples are one ofNorthern Ireland’s three EU Protected GeographicalIndication (PGI) food stuffs, and rightly so. Held insimilar regard as Champagne and Parma ham fortheir quality and uniqueness to their place of origin,Armagh Bramley apples are in demand! Pink andwhite apple blossoms carpet the ground in May andthe fruit tumbles down by the tonne in autumn. TheApple Blossom Festival in April celebrates the fruitthat goes into traditional apple pies, crumbles andpotato and apple bread as well as crisp, refreshinglocal artisan cider. We can think of no bettercombination than a slice of tart and a glass of theappley stuff.You’ll be impressed by the Georgian architecture inArmagh city. See the terraced townhouses that lookout onto the Mall. If you’re here in December, theGeorgian Christmas fair is a must.Make sure you take a look at the stunning StPatrick’s Cathedral too. Flanked by marblearchbishops and festooned with stained glasswindows that look like they were made from boiledsweets. It’s hilltop position is a fantastic vantagepoint.Whatever time you visit, the Ring of Gullion in SouthArmagh will take your breath away. It’s an Area ofOutstanding Natural Beauty. Climb Slieve Gullionmountain, but be careful not to fall into the lakebecause legend has it you’ll come out grey-haired!

www.nigoodfood.com | Guide 2013 75Harvest time in the Orchard County

76www.nigoodfood.com | Guide 2013Armagh City HotelDEALCheck out theirsteak deal for twowith winefor just £29.50££You can be as formal or as informal as you want at this hotel. Theydo a great selection of soup and sandwiches at the deli bar.A few steps away is the Callan Lounge where you can tuck intoclassics like burgers and lasagne, or you can get your glad rags onfor the Friary Restaurant.That’s where you can tuck into classics like Chicken Maryland andnew favourites like sweet coconut curry. They’re particularly wellknownfor their steaks, but there’s so much else to choose from.We’re big fans of the scampi and salmon from Kilkeel.They get their apples from Chapman’s just up the road. Gibsonsdo the turkeys and Leonards and CrossKeys supply that allimportantmeat.Please leave room for the sweetie stuff. We know you will adore theKey Lime Pie made to the Great British Bake Off recipe. It wowedPaul Hollywood and Mary Berry. We think it’s worth a special tripto have with one of their gourmet coffees.Get there: 2 Friary Road, Armagh, BT60 4FRGet in touch: t: 028 37 518 888 e: info@armaghcityhotel.comw: www.armaghcityhotel.com

78www.nigoodfood.com | Guide 2013Groucho’s Café BarWOWThere’s a secret tunnelto the local castle atRichhill££There’s a whole lot of history at this very popular Olde Worlde pub.It’s been in the same family since 1969, and there’s been a tavernat this site for hundreds of years.Head Chef Mervyn Steenson uses as much local produce as hecan. The weekly specials reflect the seasons. As much of the foodas possible is cooked from scratch, so, on busy nights there mayperhaps be a wait but it will be well worth it. Just relax with a drinkand soak up the atmosphere.There’s a good mix of the modern and traditional with dishesincluding healthier options. Prices are hard to beat with lunchesaround the £6 mark.They’re particularly proud of their drinks selection. The beers,wines, spirits and teas come from around the world and the coffeeis the good Italian stuff.They would really like you to like them on Facebook.Get there: 1 The Square, Richhill, Co Armagh, BT91 9PPGet in touch: t: 028 38 871 874 e: mervchef@googlemail.com

80www.nigoodfood.com | Guide 2013The Famous Grouse RestaurantDEALOn Thursday nightyou can get a 10ozsirloin for £12.95££Just like the game bird and whisky it’s named after, this place hasbeen around for a fair while. They’ve been in business for a quartercentury now. The venue is hugely popular for weddings andparties, but plenty pop in for lunch and dinner too.Head Chef Martin McCormick and his team love mixing traditionaland European cooking with the best local ingredients. The Kilkeelmussels in a garlic and cream sauce are a great choice for a starter.We cleaned our plates of crab cakes and halloumi salad.That slow-cooked lamb shank is as meltingly tender as you wouldimagine. Why don’t more places have this on the menu? Theirsteaks are all fully traceable back to Irish farms. The Angus Sirloinwhich has been aged for 21 days is a real stunner.It’s a cliché that we love our potatoes, but if you are a spud fiend,you will think you’re in tattie heaven here. They have no less thanTEN different side orders of potato.Get there: Ballyhagan Road, Loughgall, Co Armagh, BT 61 8PXGet in touch: t: 028 38 891 778 e:famousgrouserestaurant@gmail.comw: www.thefamousgrouserestaurant.com

The Planterswww.nigoodfood.com | Guide 2013 81FACTThe building startedlife as a coaching inn300 years ago££They’ve won so many awards for this place; it would take a wholepage to list them. The latest include Best Family Friendly and BestTourism/Visitor pub at the Pub of the Year awards. They were alsofinalists in the food category. Speaking of which, the grub here isvery good indeed.The restaurant is spread over two floors and Executive ChefConrad Newal has sparkled lots of fairy dust over the menus.Our favourites are the Portavogie scampi and the pulled pork onciabatta. Top marks too for a bigger than usual vegetarian menu.Mushroom stroganoff and Peppered vegetable pie. Yummy.We absolutely have to mention the burnt coconut cream andbanoffee crumble pie. You’ll end up asking for one of each!They’re big into supporting local farmers and growers, so the foodmiles are as low as they can be. Prices are as small as the portionsare big.Just go!Get there: 4 Banbridge Road, Waringstown, Co Armagh, BT66 7QAGet in touch: t: 028 38 881 510 e: theplanters@btconnect.comw: www.theplanters.co.uk

82www.nigoodfood.com | Guide 2013Yellow Door DeliWOWGet your hands on acopy of Simon’s YellowDoor cookbookWe have Simon Dougan to thank for this gem in Portadown. Youcan buy his bread and scones all over Northern Ireland, but ifyou’re in town, don’t miss a visit to the deli to try some of the vastrange of fresh food prepared on site. It’s a real community caféwith customers coming from all arts and parts.The décor is so cute. We love the lamps made from teacups andsaucers and the boards telling you about seasonal produce.Naturally the artisan breads make great sandwiches. They smokeand cure their own meat, fish and game. Last time we were therewe pigged out on Tuscan bean stew and mojito cheesecake , butthere’s no point telling you to have that since their menu changesdaily.Top marks too, for growing their own herbs, soft fruits, saladleaves and vegetables. Almost everything else comes from localsuppliers.And we guarantee you’ll leave with at least one loaf and a jar ofsomething yummy from the shelves.£Get there: 74 Woodhouse Street, Portadown, Co Armagh, BT62 1JLGet in touch: t: 028 38 353 528 e: simon@yellowdoordeli.co.ukw: www.yellowdoordeli.co.uk££

www.nigoodfood.com | Guide 2013 83Armagh Apples

www.nigoodfood.com | Guide 201384CountyDerry~LondonderryIt’s all happening in the ‘Maiden City’ and thesurrounding county this year. Derry-Londonderry isthe inaugural UK City of Culture and you’re invited tohelp celebrate it.They filled their faces at the Seafood Festival thisSummer. It will showcase the best fish and shellfishfrom all over Ulster.The patron saint Colm Cille was honoured at a massivecelebration in June. His tale was told through music,drama and dance on both sides of the River Foyle.This month, the air will be thick with the rhythm ofjigs and reels at the all-Ireland Fleadh; the biggestcelebration of traditional Irish music in Ireland. Themusic will continue in the later part of the month withthe Walled City Tattoo, with the melodies coming frompipes and drums.The eyes of the art world will be turned toDerry~Londonderry as the Turner Prize is awardedfor the first time outside of England. A three monthexhibition will be held before the winner is announcedin December.The city’s 400 year old walls and the surroundingstreets will be bathed in light for the Lumiere Festival.It will happen on the last weekend of November, butthere’s something happening literally every day of theyear. Your stay will be LegenDerry, we assure you!

www.nigoodfood.com | Guide 2013 85The Foyle Peace Bridge

www.nigoodfood.com | Guide 201386Ardtara Country HouseWOWNational GeographicMagazine selected itas one of the five bestplaces to stay inNorthern Ireland££Ok, first off, this place is stunningly romantic and beautiful. Thehouse used to belong to the Clark family who were world-famouslinen makers.It’s been lovingly restored to its 19th century splendour and thegardens are magnificent.That’s all well and good, you say, but what about the food? Well,there are no worries there either. The classic Harry’s bistro menuhas a short but very snappy selection. Think goats’ cheese tartwith nut crumble and classic rib eye with chunky chips.The daily dinner menu at the multi-award winning restaurantcould be carpaccio of Comber beef with hen’s egg followed byhake and seared scallops. Yum. Hot chocolate fondant for pud?Double yum.And if you can’t bear to leave the supreme comfort of your room,they’ll even bring dinner to you. How’s about that for stellarservice?Get there: 8 Gorteade Road, Upperlands, Maghera, Co. Londonderry, BT46 5SAGet in touch: t: 028 79 64 4490 e: valerie_ferson@ardtara.com w: www.ardtara.com

www.nigoodfood.com | Guide 2013 87Browns RestaurantWOWBest Restaurant inUlster - Irish RestaurantAwards 2013££Don’t you just love restaurants that are also champagne lounges?Chef Ian Orr counts Gwyneth Paltrow, Madonna and Coldplayamong his fans, so you can see where the VIP vibe comes from.You too will feel like one of the glitterati in this uber-sophisticatedplace. Brown’s has a clutch of awards and once you visit, you’ll seewhy. The décor is super funky, channelling the Art Deco style ofthe Roaring Twenties.The food is sublime. Ian has worked at the River Café in Londonand in Shanks with the late great Robbie Millar. Who wouldn’tlove his ravioli stuffed with Portavogie prawns, lemon and gingerfollowed by 24 hour cooked shoulder of Lough Erne lamb? Bothof these courses cost less than £22 and at dinner time too! Suchgood value for money. Even better is the early bird option whicheven runs on Saturdays.Note to self. Must go to one of Ian’s Saturday afternoon cookerydemonstrations followed by a three course meal.Get there: 1 Bonds Hill, Waterside, Londonderry, BT 47 6BWGet in touch: t: 028 71 345 180 07736 302529 e: eat@brownsrestaurant.comw: www.brownsrestaurant.com

88www.nigoodfood.com | Guide 2013Bushtown HotelTIPWhy not book a gamefishing package andeat your catch?££You know you’re going to be a happy diner when a place’s mottois “Laughter is brightest where food is best.” The kitchen team atthe Bushtown Hotel use prime ingredients like 28 day aged steaksand fish caught in the Atlantic. The emphasis is on local supplierswhere possible; Magilligan Vegetables, Aghadowey Potatoes,Ballymoney Ham, Cherry Valley Duck. That doesn’t mean they’reafraid to experiment, though!There are foods from around the world on their menu alongsidegood old Ulster favourites like beer battered cod and pan-searedlamb cutlets. You can choose to eat in the rustic former Stables orthe more formal Bays Restaurant. Neither will disappoint. At thisplace, they cook from the heart.What is particularly good about this place is the kids andteenybopper menu. One of your five a day is free (costs nothing)and teenagers can choose between old reliables like pizza andmore sophisticated offerings like goats cheese bruschetta.Top marks!Get there: 283 Drumcroon Road, Coleraine, Co. Londonderry, BT51 3QTGet in touch: t: 028 70 358 367 e: reception@bushtownhotel.comw: www.bushtownhotel.com

www.nigoodfood.com | Guide 2013 89Custom House RestaurantFACTThe B1-listed buildingdates from 1876 andis one of Derry’s majorlandmarksThis restaurant and wine bar has only been open since 2010 but ina few short years, it’s become firmly established as one of the bestplaces to eat in the city. The views of the River Foyle and the PeaceBridge are breath-taking but there’s also plenty to look at inside.You’ll be wowed by the décor. The designers have replicated thegrandeur of the building’s Victorian past. It’s all deep carpets,walnut panelling and swishy drapes.They tell you where everything comes from on the menu. Howreassuring. In the main restaurant, you can enjoy the buzz fromthe open-kitchen pass. You can even sit at the Chef’s table andwatch the food being prepared right in front of you.Their starter of crispy hen’s egg with homemade brown sauce isinspired and who wouldn’t lap up roast chicken with juices andchamp?There’s even a library for your after-dinner coffee or brandy. Howcool is that?££Get there: Custom House Street, Queens Quay, Derry, BT 48 7ASGet in touch: t: 028 71 37 33 66 e: info@customhouserestaurant.comw: www.customhouserestaurant.com

90www.nigoodfood.com | Guide 2013Dormans & The OperaFACTAt the back is theOpera where up to1200 people canparty the nightaway.££Dorman’s & The Opera is one of the biggest entertainmentvenues in Magherafelt, here they take their dining and friendlyhospitality as seriously as their dancing.It’s cosy, traditional and features a stunning collection of gothicarchitecture reclaimed from cathedrals and churches.Try the Chicken Sizzler or the classic Dorman’s melt steak burgerfollowed by homemade sticky toffee pudding, hot chocolatefudge cake or Baileys cheesecake….you won’t be disappointed.It’s all freshly cooked with local seasonal ingredients from thelikes of Diamond Meats and Glastry Farm ice-cream.Sunday lunches are always packed out and parking is free onthat day so you can have a long relaxed lunch. Super value andcolouring books for the little people.Food served Monday – Thursday: 12 noon – 4pm Friday –Sunday: 12 noon – 6pmGet there: 15-17 Queen St, Magherafelt, Co. Londonderry BT45 6AAGet in touch: t: 028 79 631194 w: www.dormansopera.com.

Encore Brasseriewww.nigoodfood.com | Guide 2013 91WOWPre-theatre diningwas never so easy!£It’s not just culture vultures who love this place in the lobby of theMaiden City’s flagship theatre. Yes, you can do the pre-theatredinner thing, but its location smack bang in the middle of townmeans it’s great for a pit-stop while shopping or for meetingfriends too.The kitchen team have notched up a fair few awards for theirmodern Irish fare, but they’re not afraid to inject some spiceeither. They do a stonking cauliflower and chickpea curry. It’s justthe ticket to perk you up after a morning shopping and exploring.If you’re planning to eat before a play, or having dinner a la carte,you may start with a brandy and thyme infused chicken liver pate.We guarantee you’ll clean your plate of Donegal smoked cod withparmesan and chive sauce. Then again, you might not be able toresist the steak with buttermilk onion rings.This is modern food cooked with the freshest local ingredients.After a starter and main course, you may not feel able for thefinal act, but how could you say no to a strawberry and pinkchampagne jelly? Thought not.Get there: Millennium Forum Theatre, Market Street, Derry, BT48 6EBGet in touch: t: 028 7137 2492 e: encore@millenniumforum.co.ukw: www.millenniumforum.co.uk

92www.nigoodfood.com | Guide 2013Fitzroy’s BistroDEALThere’s a half roastchicken with stuffingfor just £8.95!Just outside the city’s historic walls, Fitzroy’s has been goingstrong for 15 years. It’s a great little pit stop for shoppers (theFoyleside Shopping Centre is nearby) and it’s also handy for theMillennium Theatre.If you’re looking for good food and good value, you won’t gowrong. The team source as many local ingredients as possible.Lunchtime offerings include a smoked salmon parcel that’s asgood as any present and a really good Chicken Caesar salad. Addin Sandwiches start from just £3.50Everything is freshly prepared and regulars say you won’t get afriendlier welcome anywhere. Customers love the beef and stoutpie with colcannon mash and the fillet steak with tobacco onions.Mmmm. Those tobacco onions are also mighty fine on their housechicken burger.Veggies will love the risotto with walnuts and Cashel Blue cheese.Yummy.££Get there: 2-4 Bridge Street, Londonderry, Co.Londonderry BT48 6JZGet in touch: t: 028 71 262 211 e: info@fitzroysrestaurant.comw: www.fitzroysrestaurant.com

www.nigoodfood.com | Guide 2013 93Gardiners G2 RestaurantWOWChef Proprietor SeanOwens is a talentedfood snapper.££“Menus that give the kitchen brigade a good stretch”. That’s whatone food critic said about this place. The people of mid-Ulster lovethis blend of contemporary Irish and continental.Whether it’s a traditional slow-braised belly of pork or duck confitwith Toulouse sausage cassoulet, you’ll be glad you came.Head Chef Sean Owens has won a clutch of awards, includingthe “Gate to Plate” from the Ulster Farmers’ Union. Despite theirrecently awarded PGI status, it’s difficult to find Lough Neagheels on menus in Northern Ireland, but Sean loves using them inseason. He’s also a big fan of Sperrin lamb.New recipes are constantly being developed. We were particularlyimpressed with the burnt onion soda bread and The ModernVersion of Not So Traditional Irish Stew.Saturday nights they do a Come Dine with Us special. Five coursesof yumminess for just £25. What are you waiting for?Get there: 7 Garden Street, Magherafelt, Co.Londonderry, BT45 5DDGet in touch: t: 028 79 300 333 e: gardiners2000@hotmail.comw: www.gardiners.net

94www.nigoodfood.com | Guide 2013Martha’s VineyardWOWJust look at thatdécor!£You won’t have been expecting this. Where the kids areentertained in a cinema complex! Your eyes aren’t deceiving you,though. Martha’s Vineyard is for everyone.There’s an a lá carte menu as well as a Movie Meal Deal andBanquet ‘n’ Bowl menus. Our favourites are the haddockfishcakes, blackened chicken stack and the ravishing RaspberryRipple Baked Alaska. Where else can you get three courses and acinema ticket or a game of bowls for just £17.95?The kids menu has the stuff they will want to eat, but they makesure they eat their greens too.They claim to be the carvery champion of the North-West. Theydon’t just do them on Sundays either. Here you can eat roastdinner every day of the week! The wine menu is far from shabbyeither.Why wait till you want to see a film or go bowling?This place is a destination all by itself.Get there: Brunswick Movie Bowl, Pennyburn Ind. Est., L’derry, BT48 OLUGet in touch: t: 028 71 371 999 e: info@brunswickmoviebowl.comw: www.brunswickmoviebowl.com

Mary’s Barwww.nigoodfood.com | Guide 2013 95TIPRelease your innermixologist and try acocktail master class.£££This gastro pub restaurant really has the wow factor. The décormight be opulent but the welcome is homely.The head chef, Peter Byrne spent time in London working for thelikes of Nico Ladenis and Richard Corrigan. He also did a stint inPaul Rankin’s Belfast restaurant, Roscoff and local 5 star hotelLough Erne Resort.Peter and his team are turning out classics like Chicken Marylandalongside popular dishes such as Peppered Chicken and theirsignature dish Mary’s “smokies”. (Smoked fish with potato gratinin a creamy, cheese sauce)The three course Sunday lunch for £14.95 is uber-popular as arethe in-house desserts like homemade sticky toffee pudding, hotchocolate fudge cake or strawberry roulade.Sinfully good.Get there: 10 Market Street, Magherafelt, Co. Londonderry, BT45 6EDGet in touch: t: 028 79 302616 e: marysbar@btconnect.com w: www.marys-bar.com

96www.nigoodfood.com | Guide 2013Quay WestWOWThe views.££This funky spot celebrates its 10th anniversary this year. The clueabout its location is in the title. It’s on Queens Quay overlookingthe River Foyle, so when the weather is good, you can eat al frescoand the eats are very good indeed!The beef is from Northern Ireland cattle; the venison is fromFinnebrogue; the pork is from Glenties; even the ice-cream isfrom Ballymoney. These great local ingredients are given the startreatment by a talented team of chefs. Try the Slow Roast BeefHotpot or the Roast Pork Belly.Their light lunches are plenty filling enough if you ask us. It’s noteasy to finish that club sandwich, but for just a few quid more, youcan nosh on honey roast gammon and chicken and ham pie.Of course, the food and location can be great, but if the serviceis bad, your whole meal can be ruined. That’s not somethingyou have to worry about here. The waiting staff are some of thefriendliest around.Get there: 28 Boating Club Lane, Londonderry, Co Londonderry, BT 48 7QBGet in touch: t: 02871266211 e: quay-west@btconnect.comw: www.quaywestrestaurant.com

www.nigoodfood.com | Guide 2013 97Rafters Restaurant & Friel’s BarFACTA soup kitchen wasset up here duringthe Great IrishFamine in the 1840sPerfectly located for visitors to the North Coast and the SperrinMountains, this is the quintessential Northern Ireland wateringhole. Run by the Friel family for the past four generations,hospitality is clearly in their blood.Never forgetting where they come from, the Friels are loyal tothe nearby farmers who supply their meat and the fish comesfrom local shores. You’ll find Donegal cod and gammon fromBallymoney.Even if it’s just a sandwich you’re after, the brie in your cranberryand bacon Panini comes from Fivemiletown. Loving the retroCherry Valley Duckling a l’Orange brought bang up to date withred onion and wine marmalade.Think roaring log fires, big portions and an even bigger welcome!Don’t be at all surprised if an impromptu traditional music sessionstarts up. And if the locals start singing and telling stories, youmight never leave!££Get there: 2-4 Kilrea Road, Swatragh, Maghera, BT46 SQFGet in touch: t: 028 79 401206 e: info@raftersni.com w: www.raftersni.com

98www.nigoodfood.com | Guide 2013Greens Restaurant at Roe Park ResortWOWSt Columbaaddressed the HighKings here in the 6thcentury.££If you’re looking for good eats in an 18th century setting, then gono further than the multi-award winning Greens Restaurant atthis gorgeous country estate. You’ll feel like the lord or lady of themanor, but there’s no shortage of 21st century touches.Head chef Emma Gormley hasn’t gone far for her ingredients.Marshall Howie’s fruit and vegetables and McAtamney’s meatare just down the road. Semples grow the spuds and even the icecreamis a north coast product; Braemar’s of Castlerock.You’ll get sublime starters like duck terrine and baked goatscheese. The mains are melodies of like-minded flavours andcontrasting textures. Don’t you just love the sound of salmon witha spring onion and chorizo orzo pasta with a saffron cream?The lemon meringue roulade is the standout dessert but theyhave to make sure they have lots of crème brulees and chocolatefudge cakes ready too.Get there: 40 Drumrane Road, Limavady, Co Londonderry, BT49 9LBGet in touch: t: 028 77 72 2222 e: Reservations@RoeParkResort.comw: www.roeparkresort.com/greens-restaurant-limavady

www.nigoodfood.com | Guide 2013 99The Coach House Brasserie at Roe Park ResortTIPGreat deals if youfeel like staying fora whileFor something a little less formal, go to the Coach HouseBrasserie. Funnily enough, it’s in an 18th century-restoredcoachhouse. It overlooks the golf course. This is one place wherethe grass is green on every side!The suppliers are the same but the mood is more relaxed andcasual. Every brasserie worth its salt does a decent duck dish anda stonking steak. Here is no exception. Their garlic mushroomsare particularly good. What is it about stuff deep-fried inbreadcrumbs that we all love? And we love to see beef stroganoffon a menu.There’s also the usual selection of pizzas, pastas and burgers butdone very, very well. We defy you not to find something you loveon this menu.The kids meals are just £5.25 and salad is an option! Then they canhave their Honeybear ice-cream sundae treat.Bet you’ll steal a spoonful!££Get there: 40 Drumrane Road, Limavady, Co Londonderry, BT49 9LBGet in touch: t: 028 777 23655 e: Reservations@RoeParkResort.comw: www.roeparkresort.com/coach-house-brasserie-limavady

100www.nigoodfood.com | Guide 2013The Anchor Bar & Anchorage InnWOWCatch the biggestwaves around on thenearby beach££Everybody in Portstewart knows the Anchor Bar. It’s been partof the town’s furniture since 1898. That makes it the oldesttraditional bar in the area and that experience shows in thewonderful food and excellent service. The location is hard to beat,too- smack bang on the Promenade.They’re so child-friendly they give out colouring books to amusethe little ones while the food arrives, and the food here is very, verygood.Land and sea are both well represented in the main bar andin Skippers Restaurant. Expect mains like Bushmills whiskeysausages and mash and beer battered catch of the day. Prices aretypically four pounds for a starter and nine pounds for mains inthe bar.It’s a great live entertainment venue too, and is often put on forfree so you can dance off those calories!Get there: 87-89 The Promenade, Portstewart, Co.Londonderry BT55 7ASGet in touch: t: 028 70 832 003 e: info@theanchorbar.co.ukw: www.theanchorbar.co.uk

www.nigoodfood.com | Guide 2013 101The Grill at The Everglades HotelWOWYou can see the Hillsof Donegal from thehotel££This place might be four star, but the food is easy on the palate,easy on the pocket. Their mix of traditional with a twist and poshinternational nosh means hungry tummies no more.The chefs at the hotel don’t just look for local ingredients becausethey are local. They care about how they have been producedand they want maximum flavour. The Broighter Gold rapeseedoil used to dress the Kearney Blue cheese and apple salad is fromnearby Limavady. The Glenarm salmon is similarly low on foodmiles but high on flavour.The side orders are worth a special mention. The darling littlebucket of deli breads is too, too good, and those Causeway chipsare exactly the same shape as the stones at the Giants Causeway.Talk about being inspired by your local landscape. And they’relower fat than regular chips.Oh, and you must have the Irwin’s bread and butter pudding fordessert. It’s the law.Get there: Prehen Road, Londonderry, BT47 2NHGet in touch: t: 028 71 321066 e: res@egh.hastingshotels.comw: www.hastingshotels.com/everglades-hotel

102www.nigoodfood.com | Guide 2013The Market YardTIPThe Sunday carveryis a cut above.at the Corner BarThey really picked a good name for this place. The menu is like adirectory of local market produce. The butcher is Higgins fromCastlerock. The mushrooms are from Killywool (what a greatname!) and Brollys from Drumahoe grow the potatoes. That oilon your salad comes from Broighter Gold and the cream is fromMcIvors just down the road too.They steam mussels fresh from the shores of Lough Foyle inChardonnay, thyme and bacon. The chef makes his own chickenliver pate and those sticky Ballyclare pork ribs are finger-lickin’great. That’s just for starters though. How about Jane Ross FilletMignon with a secret sauce or a half roast chicken with baconroll and stuffing? Try them with garlic potato cubes and you justwon’t have room for dessert.If you want hearty portions of good honest food in a clean, rusticatmosphere, this is the place to go. There’s something on themenu to please everyone, especially the little people.££Get there: 41-45 Main Street, Limavady, Co. Londonderry, BT49 OEPGet in touch: t: 028 77 722333 e: Anthony@themarketyard.com

www.nigoodfood.com | Guide 2013 103Derry ~ Londonderry City Walls

www.nigoodfood.com | Guide 2013104County DownCounty Down is a real “foodie” county. The village ofMoira has made history by producing the SupremeChampions of the Great Taste Awards for the pasttwo years running and the fields of Comber producethe famous Comber Early Potatoes, now grantedEU Protected Geographical Indication (PGI) status.This international certification puts the ComberSpud in the same league as Champagne. Rightly so!Juicy scallops, prawns, mackerel and langoustinesare among the many species landed on the shoresof Strangford Lough and the fishing ports ofPortavogie, Kilkeel and Annalong. The local larderis therefore very well-stocked and chefs all overNorthern Ireland are spoilt for choice.Climbing the magnificent Mourne Mountains is afavourite pastime for many, but the new MourneTasty Foods Cycle Trail means you can now explorethe area on two wheels. Cycling is hungry work, sothose clever folk at the Enniskeen Country HouseHotel in Newcastle have added in lots of tasty treatsand pitstops. You’ll be able to try the very best ofMourne produce like heather honey, Abernethyfudge, Dundrum Bay lobster and homemade jamsand chutneys. There are even electric bikes availableso no excuses!Green-fingered types will adore the gardens atMount Stewart. They have their own micro-climateso plants that simply wouldn’t thrive anywhere elseon the island are in abundance here. It’s bloomingbrilliant.

www.nigoodfood.com | Guide 2013 105The Mountains of Mourne

106www.nigoodfood.com | Guide 2013Balloo HouseFACTThe building startedlife as a coachinghouse in the late1600s£££££Huge platters groaning with the freshest Strangford Loughlangoustines dressed with a knockout garlic butter; massivelymoreish potted prawns with spiced butter and warm wheaten andstrawberry pistachio pavlova are just some of the dishes on offerat Balloo House. That’s what we had last time, but Danny Millar’smenu changes every six weeks to reflect the seasons.He’s won too many awards and accolades to mention. You mightalso know him from the BBC’s Great British Menu programme.Downstairs in the bistro, the range is from the 18th century. Thefood is gastro-pub style.The flagstone floor, original stone walls and dark wood really floatour boat, and we love the outdoor seating area. Expect lots ofattention from the very well-trained staff.Upstairs, it’s all muted colours and soft lighting. Eating herefeels like you’re in on a delicious secret. With celestial offeringslike Strangford crab and cauliflower martini, it’s a little piece ofheaven.Get there: 1 Comber Road, Killinchy, Co.Down BT23 6PAGet in touch: t: 028 97 541 210 e: info@balloohouse.com w: www.balloohouse.com

www.nigoodfood.com | Guide 2013 107Bannville Country House HotelFACTThis hotel wasoriginally a manorhouse built in 1916Set in 13 acres of mature woodland, this is such a peaceful placeto come and eat. Whether it’s in the bar or the new conservatoryrestaurant, the food will make you happy. You can eat around theclock here; from breakfast through to lunch, afternoon tea, hightea and dinner. Look out for their great value deals, especially thesteak one.They’re well supplied locally by TK Knox & Son for their meat.Woodburns sell them the turkey, McKeown’s do the veg andElmore is the man with the fish. Carnreagh Cottage Farm growall of their potatoes. They need to make sure there are plentyfor those packed-out Sunday carvery lunches. Their turkey andham, silverside of beef and honey chilli chicken dishes are allbestsellers.They do two course lunch and dinner specials. There are toys andcolouring books for the little people. They have room for 10 busesin the car park, so large groups aren’t a problem. This hotel willcater to your every need!££Get there: 174 Lurgan Road Banbridge, Co. Down BT32 4NR.Get in touch: t: 028 40 62 88 84 e: Reception@bannvillehouse.co.ukw: www.bannvillehouse.co.uk

108www.nigoodfood.com | Guide 2013Denvir’s HotelFACTDenvir’s was thestarting point for thefirst passenger coachbetween Downpatrickand Belfast in 1809..Fancy eating in the oldest surviving coaching inn in Ireland? ThisGrade A listed building is the perfect setting for a great meal. Thefireplace in the restaurant is an original from the 17th centuryand the snug bar is well cosy. They’ve worked hard to restore itto its original splendour, but it’s certainly not a case of style oversubstance.Try the Fivemiletown Ryefield goat’s cheese tart or the BoiledBelfast ham with champ. The fish is from Walter Ewing andthe game is from Baronscourt Estate. Where else can you eatpheasant three ways for just £10.95? That said, they changetheir menu with the seasons, but whatever is on will be very goodindeed.You won’t need much of the folding stuff either. The Sunday roastfor just £7.95 is super scrumptious and kids eat free! There’s along, long history of sheltering travellers here. That tradition ofhospitality has obviously seeped into the very walls. Join the lineof happy customers yourself.£Get there:14-16 English Street, Downpatrick, BT30 6ABGet in touch: t: 028 44 612 012 e: info@denvirshotel.com w: www.denvirshotel.com

www.nigoodfood.com | Guide 2013 109Downshire Arms HotelFACTBuilt in 1816, thiswas the second stopon the journey fromBelfast to Dublin forcoaches.£££The Heslip family who own this venerable establishment say“there are no strangers here, only friends who haven’t met”.People and horses have been fed and watered at this formercoaching inn for nearly two centuries.The bar food menu is full of crowd-pleasers like the roast of theday and the burgers aren’t too shabby either. The calorie-countedhealthier options are a new addition. We love the steamed seabass and chicken, mango and chilli salad.The restaurant is well-known for its wide range of traditional foodwith a twist. Expect dishes like Beef and Bird sandwich and codand prawn thermidor . They do a slow roast of lamb which comesin its own crock pot for two.Naturally, everything is cooked from scratch with as many localingredients as possible. Top marks for offering salad on the kidsmenu. Make it your business to drop in next time you’re nearby.Then you’ll go back time and again.Get there: 95 Newry Street, Banbridge, Co Down, BT32 3EFGet in touch: t: 028 40 662 638 e: info@downshirearmshotel.comw: www.downshirearmshotel.com

110www.nigoodfood.com | Guide 2013Dufferin Coaching InnWOWSir Hans Sloane,the inventor of milkchocolate was bornin the village in 1660Ok, to try this one, you’ll have to stay the night, but believe us,that’s no great hardship. Formerly the home of the village’s UlsterBank, this charming guesthouse feels more like a boutique hotel.You’ll sleep very well, but the breakfast is what will make your staymemorable.They don’t believe in small portions in this neck of the woods.Breakfast, Killyleagh style involves fluffy Tatty Bread roundsand soda bread fingers, sausages from the local award-winningbutcher.The eggs are from chickens that are free to roam. They’re perfectwith local smoked salmon, lemon and herbs. The HomemadeBircher Muesli withhoney drizzled on the top and finished offwithfresh fruit is a must in the summer months. Mmmmm.If you want the ultimate celebrity chef endorsement , it shouldbe enough to know that Rick Stein and Heston Blumenthal ratethe place too. They’ve both stayed here while filming at nearbyStrangford Lough.££Get there: 33, High Street, Killyleagh, Co. Down, BT30 9QFGet in touch: t: 028 44 82 11 34 or 028 44 662 638 e: info@dufferincoachinginn.comw: www.dufferincoachinginn.com

Fusionwww.nigoodfood.com | Guide 2013 111£££They’re big on fish at this seaside restaurant. The daily catchis always on the menu. Kilkeel whiting was on the day we werethere. Head chef Brendan Baxter has joined them from DanielClifford’s two Michelin- starred restaurant, Midsummer House.He has cooked at the Brit Awards and now he’s doing his thing inWarrenpoint.His new signature dish is a goodie. It’s Silverhill duck cooked3 ways. The duck breast is seared; the leg is confited and thenthere’s caramelised onion gnocchi, crisp duck egg, served withcarrot and lemon puree, baby vegetables and a rosemary jus.MmmmmmmmmmThe owners are a husband and wife team who wanted to createa funky wine bar atmosphere and they’ve certainly succeeded.Although they’ve only been open for a year, Fusion is already afirm favourite with locals and visitors.Leave the car at home or at the hotel if you can. They have a superduper wine list, they serve beers from the Hilden brewery inLisburn and the cocktails are ALL fantastic.Get there: 4 Duke Street, Warrenpoint, Co Down, BT34 3JYGet in touch: t: 028 41 754292 e: mark.okane@mail.comw: www.fusionwarrenpoint.co.uk

112www.nigoodfood.com | Guide 2013Harrison’s of GreyabbeyWOWIt was featured inthe BBC’s Farm Fixerprogramme presentedby Nick Hewer££This is a real destination that’s true to everything we hold dear atTaste of Ulster. Nestled on the shores of Strangford Lough nearthe picture-perfect village of Greyabbey, the views are breathtaking.When the sun is shining, they throw open the terraceddoors so you can get even closer to that view.Once the food arrives though, it’ll be hard to take your eye off theplate. The vegetables come from the family farm. They’ve beengrowing them for 25 years so you know they’re going to tastegood. The seafood is from the lough and the meat is local too.Everything’s made from scratch from the morning fry to thepancake stack and the creamy comforting chowder. Thehomemade apple tarts, wheaten bread and caramel squares areparticularly popular. If you fancy a tipple, it’s bring your own.Make sure you have a look around the plant nursery and the farmshop. We guarantee you’ll buy enough to create another fantasticmeal at home. And you can make your own hanging basket onsite!SunGet there: 35 Ballybryan Road, Greyabbey, Newtownards, Co Down, BT22 2RBGet in touch: t: 028 427 88088 or 07745 109 456 e: Info@harrisonsofgreyabbey.co.ukw: www.harrisonsofgreyabbey.co.uk

Katch 27www.nigoodfood.com | Guide 2013 113TIPTake the stress out ofyour dinner parties.They even providestaff£££Award-winning chef, Davey Cardwell is back in his own kitchenat last. He was Head Chef of the Quays in Portavogie and whilethere it was named AA Seafood Restaurant of the Year. When theopportunity came up to get his own place in Kircubbin, Davey andhis partner Leigh jumped at the chance.This cosy place is a café by day and a restaurant by night.Breakfasts are superb. They even have a Slimmers cookedbreakfast. Free tea and coffee top-ups. For lunch, think pies,lasagne, wraps, burgers and baguettes and plenty more. Dailyspecials too.The weekend evening menu changes according to thefisherman’s catch but expect to see Dover Sole, locally caughtscallops, Strangford mussels, Portavogie prawns and freshlycaught lobster. It’s not all about fish, though. You can nosh on onNorthern Irish Grass Fed Sirloin of Beef and Saddleback HoneyGlazed Pork Cutlets and Mount Stewart game dishes. Weekendbooking essential.Get there: 27 Main Street, Kircubbin, Co Down, BT22 2SRGet in touch: t: 028 42 738 222 07854 753112 e: info@ katch27.co.ukw: www.katch27.co.uk

114www.nigoodfood.com | Guide 2013Mange Tout DeliWOW2012 Go Award forBest Cafe in NI asvoted for by thegeneral public.££The clue is in the name. French chef proprietor Franck makes sureyou mange very well at his place. He’s a pastry chef, so you justknow those Portuguese custard tarts and tarte tatins are going tobe amazing. Sweets are far from the only string to his bow.Breakfast of Eggs Benedict, a hearty Ulster fry or French Toastwith bacon & maple syrup? What about a bavette steak withhomemade chunky chips for lunch, or fishcakes made with thelocal catch?There’s always a choice of at least 5 salads on the deli counter.Vegetarian options are a cut above with offerings like stuffedaubergines.The menu might be globe-trotting but the ingredients haven’tdone many air-miles. The monthly bistro nights go down a stormand it’s bring your own.Catch them selling their fine food at artisan markets around theplace too. Bon appetit!SunGet there: Unit 1 Down Business Pk 46 Belfast Rd, Downpatrick BT30 9UPGet in touch: t: 028 44 614993 / 07743 647037e: mangetoutdeli@yahoo.co.uk

www.nigoodfood.com | Guide 2013 115McKee’s Country Store & Restaurant£Three generations of McKees have run this thriving business. Morethan a farm shop and restaurant, it’s a destination. The restaurant canseat up to 130 hungry people, but you won’t be hungry by the time youleave. There are just far too many goodies on the menu.Isn’t it great when you can see the food being prepared in the kitchen?And don’t you just love places where they rear their own chickens?Those eggs go into bestsellers like the barnstacker breakfast and thefamous cakes and puddings.We love our bread here, it’s true, but who wouldn’t walk over hot coalsfor freshly baked soda? Sausage rolls are lifted onto another level whenthey’re homemade.This is good honest food like sandwiches that are filled to the brim withCounty Down ham and smoked salmon and pies, burgers and lasagne.From farm to fork, quite literally.World Police and Fire Games, 10% discount on purchases from our GiftShop when £10 or more is spent in our Restaurant between 2pm-4.30pm Mon-Fri. Bring this Guide with you.Get there: 28 Holywood Road, Newtownards, BT23 4TQGet in touch: t: 028 91 821 304 / 07764 224 363 e: orders@mckeesproduce.comw: www.mckeesproduce.com

116www.nigoodfood.com | Guide 2013Molly Brown’s BarWOWThey won the Pubs ofUlster County DownNeighbourhood Pubof the Year award in2010This is a real one-stop shop for a night out. They do great food andthe music isn’t half bad either. Molly Browns was the first place inNorthern Ireland to introduce Black Rock Grills. The food is cookedon this volcanic grill right in front of your eyes! We love the 8ozSirloin with mushroom and onion duxelle.They’re big into using local ingredients. The bread is from theYellow Door and the chicken is from Co Armagh. One of ourfavourite starters is the ham hock rosti with poached egg. We justhave to mention the Hannan’s knife and fork ribs on a hot rock.Their dessert menu is a cut above. The white chocolate andpassion fruit cheesecake comes with a homemade shortbreadbiscuit and the panna cotta has strawberry and champagne jellyon the side.Check out their £10 deal for a starter and a main course! Like theysay, “there is no love sincerer than love of food”.££Get there: 45-47 South Street, Newtownards, Co Down, BT23 4JTGet in touch: t: 028 91 821 444 e: info@mollybrownsbar.comw: www.mollybrownsbar.com

www.nigoodfood.com | Guide 2013 117Mourne Seafood Bar DundrumTIPTry their MourneOyster stoutmicrobrew££This is the sister of the Mourne Seafood Bar in Belfast. It’s a morelaid-back coastal vibe here but like Belfast, the shellfish comesfrom their own beds and the fish comes daily from the local portsof Kilkeel and Annalong.Their menu changes daily but expect the likes of smoked mackerelpate with lettuce cups and ciabatta crisps. They do a wonderfulseafood chowder that to quote Gregg Wallace is like “a hug ina bowl”. We’re particularly smitten with the half lobsters withtarragon mayo or garlic butter with fries; even more when it’s only£11.Their motto of great affordable seafood is more than just words.By the way, there’s chicken and steak if you don’t fancy fish, butwe’re sure you will! Make very sure to have the fat chips whateveryou do, and book ahead for weekends. This place is REALLYpopular.Get there:Main Street, Dundrum, Co.Down BT33 OLUGet in touch: t: +44 28 4375 1377 e: Dundrum@mourneseafood.comw: www.mourneseafood.com

118www.nigoodfood.com | Guide 2013Oakley FayreTIPThey do a greatluxury hamperserviceFor more than thirty years, the good people of Downpatrick andbeyond have been eating and drinking the fine Oakley fayre. Thisfamily-run place is all about great service and top ingredientscooked very well indeed.Customers love the East Coast battered cod and the burger withhomemade tomato relish, cheese and rocket.The crustinis and open-steak sandwiches are hard to say noto, but forget even trying to resist those traybakes and creampastries. Wash them down with of Suki Tea or Johnstons coffee.Their outside catering business is hugely popular. People justcan’t get enough of those cheese straws, sausage rolls, cakes andpavlovas.This really is such a cosy, inviting place and no doubt you’ll leavewith something from the award-winning deli shop.£Get there: 52 Market Street, Downpatrick, BT30 6LYGet in touch: t: 028 44 612 500 e: dkearney100@hotmail.comw: www.oakleyfayre.com

www.nigoodfood.com | Guide 2013 119Old School House InnWOWListed in The GoodFood Guide 2012Not many places are still going strong after 30 years, but the Old SchoolHouse is actually going from strength to strength. Overlooking thestunningly beautiful Strangford Lough and a stone’s throw from CastleEspie in Comber, it’s recently been refurbished and looks the business!Chef Proprietor Will Brown has a serious pedigree. He started hiscooking career in London with Marco Pierre White at the Mirabelle inMayfair. He was just 17. Then he worked at Roscoff under Paul Rankinand also did a three year stint at the 2 star The Square restaurant inLondon. Gordon Ramsey was his boss at one stage too.Will is all about seasonal ingredients cooked to perfection. That’s thebackbone of his cooking philosophy and his customers love it. HisSchoolhouse Classics are the ultimate comfort food using scrummylocal Portavogie prawns in the risotto and Fermanagh bacon chopswith calves liver.His tasting menu is a taste sensation. You’ll read Foie Gras, Pigeon,Sea Bass, Beef, Chocolate and Lemon on the card but you’ll eat theequivalent of a thousand words in terms of texture, balance andflavour.££Get there: 100 Ballydrain Road, Castle Espie, Newtownards, BT23 6EAGet in touch: t: +44 (0)28 9754 1182 e: Info@theoldschoolhouseinn.comw: www.theoldschoolhouseinn.com

120www.nigoodfood.com | Guide 2013Percy FrenchFACTPercy French is thename of the man whowrote the famous songThe Mountainsof Mourne£££Set in the magnificent grounds of the luxury Slieve Donard Resortand Spa, the Percy French is a favourite spot for locals and touristsalike. You simply can’t beat the views from the new boardwalk andterrace, but obviously the food is great too.The scampi in Murphy’s stout batter is a particular favouritefor lunch but who could resist the Irwin’s fruit bread and butterpudding or the wonderfully named Toffee Lumpy Bumpy Cake?For dinner you must have the Kearney Blue cheese andCaramelised Onion fritter but how will be you able to choosebetween the Carnbrooke Dexter burger and the spicy Irishgurnard?The Sizzle and Sip menu is unbelievable value at just £15.95 fortwo glorious courses and a glass of wine.Trust us; there is nowhere you would rather be than where theMountains of Mourne sweep down to the sea.Get there: Downs Road, Newcastle, BT33 OAHGet in touch: t: 028 43 723 175 e: percyfrench@sdh.hastingshotels.comw: www.hastingshotels.com

Pier 36www.nigoodfood.com | Guide 2013 121WOWPubs of Ulster“Pub of the Year”forNorthern IrelandPub grub overlooking Donaghadee Harbour. What’s not to like?Both the food and the service are of a consistently high standardhere. The Guardian named it one of the Top 6 Fish Restaurantsin the UK and it’s also won the BBC Olive magazine Gastro Pubof the Year Award. What got them going were the daily specials.They cook with Strangford Lough’s best shellfish and superb localmonkfish, lobster and sole.Meat eaters need not worry either. They hang their own beef,so it’s perfectly tender. The local venison and organic gammonare well worth trying. The day we were there we munched onwhitebait followed by bread and butter pudding for lunch, butwe’re going back to have those queenie scallops.Try the new lunch and grill value menus. Two courses with a glassof wine just £14.90 Monday-Thursday.You can stay overnight too, but we’d be tempted to book in for theweek just to try everything! But why not start off with the Steakand Stay for two with dinner, wine and B&B for just £119. It’s a nobrainer.!££Get there: 36 The Parade, Donaghadee, Co Down, BT21 OHEGet in touch: t: 028 91 884 466 e: info@pier36.co.uk w: www.pier36.co.uk

122www.nigoodfood.com | Guide 2013Roma’sTIPThe cocktail menu isthe daddy!££Set in a stunning Georgian building, Roma’s has been a part of thescenery in Newtownards since the 1960s. Don’t expect exclusivelyItalian food, though. Head Chef Alan Craig sources meat, fish andvegetables from local farmers. That’s what we like to hear!You can meet, eat and drink here. The bar is downstairs and thebistro is upstairs. The bar menu is big on value and even bigger ontaste.Think rare breed pork sausages and mash and scampi fromArdglass. Upstairs why not tuck into a bowl of mussels followed byslow cooked short beef ribs with Comber potatoes.The new gastro burger on a sourdough bun is bang on the foodtrend and anywhere that serves calves liver with black pudding isjust fine by us. Even better is the starter of devilled whitebait withcurry oil.There are simply too many special offers and meal deals tomention. You’ll just have to go and see for yourself.Get there: 4-6 Regent Street, Newtownards, Co Down, BT23 4LHGet in touch: t: 028 91 812 841 e: bar@romas.co.uk w: www.romas.co.uk

www.nigoodfood.com | Guide 2013 123Sugarcane Café BistroWOWComber earlypotatoes were grantedProtected Namestatus from the EUlast year.Brunch or do lunch at this uber-trendy spot. Husband and wifeowners Peter and Emma McCleery are real globetrotters andthe ideas they’ve picked up on their travels are evident in thisEuropean style eaterie.They want you to feel as at home sipping a glass of SauvignonBlanc as taking a cup of Suki tea or Segafredo coffee. Thecustomer may be kings and queens but so too are the network oflocal suppliers of the best vegetables, cheese, beef and fish.Brunchers will love the porridge and raisins and the eggy bread.The lunchtime salads and sandwiches are completely classy. TheBBC (bacon brie and cranberry) is a particular favourite. NaturallyComber potatoes feature widely.Try the cock and bull from the bistro menu. The name alone makesus smile. Walter Ewing’s smoked salmon is imaginatively pairedwith capers and beetroot .This is a real sweet spot! Now open late Wednesday to Sunday.Last orders 9pm.££Get there: Unit 2, The Square, Comber, Co Down, BT23 5DTGet in touch: t: 028 91 873 388 e: info@sugarcanecafebistro.comw: www.sugarcanecafebistro.com

124www.nigoodfood.com | Guide 2013The Bay Restaurant at Mount StewartWOWThe gardens at MountStewart have beennominated for WorldHeritage status££What better setting could there be than the glorious house andgardens at Mount Stewart? Owned by the National Trust, you willtruly enjoy eating and drinking in this magical place. You can eatin the restaurant without having to pay an admission fee to thehouse itself.They do souper soups like Oxtail and gluten-free honey roastedcarrot and coriander. Celeriac, rocket and wild garlic are from thehouse gardens. This year, they’re planting rosemary and thyme sowatch out for them on the menu soon.If you want something more, substantial, tuck into vegetabletartlets, homemade burgers, steak sandwiches vegetable pastacrumbles… They all come with hand cut chips, salad or wedges.Daily specials like chicken hotpots and open salads go down atreat. Look out for the local pork sausages with champ and oniongravy…then walk around those gorgeous gardens!Get there: Mount Stewart, Portaferry Road, Newtownards, Co. Down. BT22 2ADGet in touch: t: 028 42 787 806 e: sarah.sharp@nationaltrust.org.ukw: www.nationaltrust.org.uk

The Bay Treewww.nigoodfood.com | Guide 2013 125WOWNamed BestRestaurant in Irelandat the 2009 Which?Awards£££There is much more to this place than the justifiably famouscinnamon scones, but they really are something you HAVE totaste at least once in your life. They are massive, redolent withsmoky cinnamon and oozing with butter. We defy not to make aspecial trip there once you’ve tasted them.It’s always packed here. They make everything on site and areopen seven days a week for breakfast and lunch. People justcan’t get enough of the bacon and banana sandwiches andthe porridge served with a jigger of whiskey. The super salad islegendary. We can’t believe how it manages to taste so good andbe so healthy.Dinners are served on Friday nights only but they now do privateparties. We like the sound of Cooleeney and walnut parcels andmixed mushroom ravioli. Well done for serving local brews andArmagh apple juice.Get a copy of the Bay Tree cookbook and stock up on some of theirscrummy sauces, jams and chutneys to take home.Get there: 118 High Street, Holywood, Co. Down, BT18 9HWGet in touch: t: 028 90 421 419 e: info@baytreeholywood.co.ukw: www.baytreeholywood.co.uk

126www.nigoodfood.com | Guide 2013The Boathouse££What a fantastic location for a restaurant? It’s quite literally in thewater at Bangor Harbour. The clue is in the name. It was the old boathouse. These days, the boats bring the catch from mere metresaway. Crabs, mussels, lobster, scallops…Don’t you feel hungry?All of the cheeses are Irish. Most of them come straight from theproducers. All of the meat is from fine suppliers like Hannans andKettyle. Vegetables are straight from the farm. They grow theirown herbs, micro herbs and edible flowers. They use GoatsbridgeIrish caviar. All of the game is from local hunstmen. Get the picture?These guys are major foodies. Local brews, juices, cider and coffeetoo.Most people want to try as much as they can, so the 5 and 7 coursetaster menus are the most popular. Loving the sound of panroasted brill with edible sand and myriad other accompanyingtastes of the sea. But there’s similar fare on a £20 two course lunchmenu. This is very cheffy food and very, very addictive.Disabled access from the back, but toilets are upstairs.Mon TuesGet there: 1a Seacliff Road, Bangor, Co.Down BT20 5HAGet in touch: t: 028 91 46 92 53 w: www.theboathouseni.co.uk

www.nigoodfood.com | Guide 2013 127The Buck’s Head InnFACTDundrum is knownfor its car bootsale every Sundaymorning.££We just love the historic village of Dundrum and we just love theBuck’s Head Inn. This place is just consistently good. The cosycherry panelled bar with the open fire just hug you the minuteyou walk in the door. Housed in an 18th century building, thecontemporary dining area looks out onto a walled garden. (All thecool places have a walled garden doncha know?)Naturally you’ll have to try the famous Dundrum mussels Thaistyle, but don’t overlook the Mourne lamb and the sausages fromMcCartneys in Moira.Chef Alison Crothers changes her menus all the time, but last timewe had the Finnebrogue venison loin with braised red cabbageand for dessert, her yoghurt and vanilla panna cotta with Kahluaspicedprunes. Mind you, it took us a while to decide. There are justso many goodies on the menu that you’ll be planning your nextvisit halfway through eventually choosing the starter! Too, toogood.(Closed Mondays, October-May)Get there: 77-79 Main Street, Dundrum, BT33 OLUGet in touch: t: 028 43 751 868 e: Buckshead1@hotmail.co.uk

128www.nigoodfood.com | Guide 2013The Burrendale HotelTIPEnjoy the views of theMournes from theoutdoor courtyard££Everyone who stays at this hotel says how relaxing it is. The spais amazing and the children’s facilities are top notch. You needn’tworry on the food score either. You can choose where you want toeat. The informal cosy atmosphere in the Cottage Bar makes youwant to linger over the scrummy sandwiches and paninis.Or you might want to have your meal in the Cottage Kitchen. Theyserve their soup in a rustic bap and they smoke their own chickenfor the Caesar salad. We like!The Vine Restaurant is only open at the weekends and is more finedining. Head Chef Ciaran Sansome has really gone to town on themenu here. It’s real fine dining.There’s confit of Lissara duck andlocal hake with Kilkeel prawns, but the menu is changed accordingto the seasons- as it should be!Get there: 51 Castlewellan Road, Newcastle, BT33 OJYGet in touch: t: 028 437 22599 e: Marketing@burrendale.comw: www.burrendale.com

www.nigoodfood.com | Guide 2013 129The Cuan Guest InnTIPThe ferry across thelough to Portaferryis just around thecorner.££The Cuan on the Square in Strangford is a real gem. We just lovethe whole feel of the place. It’s classy yet cosy and full of nooksand crannies.Naturally, seafood is a speciality, with fresh langoustines onevery day in summer. Their seafood platter is a prime exampleof how our local produce should be served. Pure, simple, notmucked about with. Owner and head chef Peter McErlean reallyknows how to get hold of, and cook the good stuff. Loin of codfrom the Shetland Islands, lambs liver from Bells of Crossgar andGloucester Old Spot pork.Every weekend they do specials according to what’s in season.The house speciality is an East Coast smoked haddock, which haswon a clutch of awards. For those with more traditional tastes, theretro Chicken Maryland is sure to please, but don’t forget to leaveroom for the bread and butter pudding.The service is second to none and you can always stay in one ofthe darling rooms upstairs if you’ve eaten too much.Get there: 6-12 The Square, Strangford, Co Down BT30 7NDGet in touch: t: 028 44 881 222 e: info@thecuan.comw: www.thecuan.com

130www.nigoodfood.com | Guide 2013The Dundrum InnWOWWinner ofTasteofNorthern IrelandTourism AwardsDundrum is a bit of a foodie mecca these days, and the inn whichtakes its name from the village is no exception. The chefs cookabsolutely everything from scratch. The stocks, sauces, breads,chutneys and garnishes are all made in-house.Peppered loin of venison smoked in hay served with beetrootpuree, braised red cabbage and raisin jus is the type of housespecial they are known for.With no less than five sauces for their perfectly cooked steaks, youknow that head chef Paul Cunningham pays close attention todetail to every ingredient leaving his kitchen. He even forages inhis local area for samphire, chickweed and garlic. The chefs source many of their ingredients nearby. Of course, themussels are from the bay but the eggs were laid just up the roadat Murlough View Farm and Annett’s supply the seafood. All this,and friendly service in a period style restaurant.Get there soon!££Get there: 143-145 Main Street, Dundrum, Newcastle, Co Down BT33 OLXGet in touch: t: 028 43 751 211 e: info@dundruminn.co.ukw: www.dundruminn.co.uk

www.nigoodfood.com | Guide 2013 131The Heatherlea Bakery & Cafe££Chefs Freda and Brian are up bright and early each day to make the finefood that’s considered to be among the best in Bangor. The bakery hasbeen going strong since 1937 but since Paul and Patricia Getty took itover in 1990, its reach goes far beyond the town,Their Great Taste Award winning range of breads is sold far and wide,but you’ll want to tuck into them at the café. The great Irish classic soda,potato and wheaten breads share shelf space with spelt, multiseedand subs. These form the basis for some of the best sandwiches youwill ever taste, but there’s much more besides.The deep layered lasagne, savoury mince pies, chicken casserole andeveryday-is-Sunday roasts sell like the hot dinners they are. If youwant something lighter, they do soup, salads and even Irish stew. Itnever disappoints. This being a bakery, there’s no shortage of delicioussweetie stuff to tempt you. Young and old adore this place. Loving thediversity.‘Welcoming all athletes and supporters of the World Police and FireGames. Follow us on Twitter @theHeatherlea find us on Facebook andcheck out our Website for Exclusive Daily Specials’Get there: 94 Main StBangor BT20 4AGGet in touch: t: 0289145 3157 e: info@theheatherlea.comw: www.theheatherlea.com

132www.nigoodfood.com | Guide 2013The Oak RestaurantTIPThe Glastry Farmice cream slider is amust-have dessert.At The Slieve Donard Resort And SpaWhat a perfect setting to enjoy your meal. The majesticMountains of Mourne sweep down to the beach just outside.Inside you will be sitting in a magnificent oak panelled room withornate fireplace, but your eyes will soon be drawn to the fantasticmenu chock full of the best local produce.Head Chef Vincent Duffy’s fish cakes sell like hot.. fishcakes. Tastethem and you will see why. We think it’s something to do witheating them overlooking the Irish Sea.As for the rest of the menu, talk about traceability! They smokethe Lissara chicken in house and you will know the name of thefarmer who bred your beef or your pork or your lamb, It mightcome slow roast with braised vegetables or chargrilled with triplecookedchips, but it will always be scrumptious.And we don’t know of anywhere apart from Darina Allen’s placewhere you can get Carrageen moss pudding.££Get there: Slieve Donard Resort & Spa, Downs Road, Newcastle, BT33 OAHGet in touch: t: 028 43 721066 e: guest@sdh.hastingshotels.comw: www.hastingshotels.com

www.nigoodfood.com | Guide 2013 133The Oak Tree RestaurantDEALSunday lunch is greatvalue at three coursesfor £15.95££This restaurant is at the Golf Club, but that doesn’t mean you haveto be a member to eat there. Their steaks are really great. They’reproperly aged and chargrilled. There are lots of choices of saucesbut we love the Bushmills whiskey one. They come with everyconceivable type of potato and a healthy portion of vegetables.Good honest food.Of course, the menu is much wider than just steak, they also dosome great local Kilkeel harbour sourced fish dishes including afabulous seafood chowder and healthy eaters are catered for withgreat freshly prepared pasta dishes.The dining room is cosy and comfortable and the lounge nextdoor is perfect for after-dinner drinks. They always have acheesecake and we can vouch for the fab sticky toffee pudding.They guarantee a real open fire in cold weather.You may not want to leave!Open Wed-Sun from midday.Get there: 50 Crossan Road, Mayobridge, Co Down, BT34 2HYGet in touch: t: 028 30 850 295 e: info@mayobridgegolf.comw: www.mayobridgegolf.com

134www.nigoodfood.com | Guide 2013The Old Post Office Tea Rooms£££We don’t know about you but to us, food always tastes betterwhen served in an original thatched cottage. When that cottagealso houses an art gallery near the shores of Strangford Lough,well, what more can we say? Plenty, actually.Whether you go on a sunny Saturday, or snuggle up in front of theturf fire on a cold, wet Wednesday, you’ll be so glad you popped in.We just love the restored bog oak beams. They make everythingon site from soups and scrummy salads to gorgeous gateaux.We’re extremely partial to the cinnamon scones. It’s open forbreakfast right through to afternoon tea. The local ladies love itand it’s just £8.50.If you’re thinking of dinner, you can take some home with you. Ourfavourites are the steak and Guinness and fish pies.First class!SunGet there: 191 Killinchy Road, Lisbane, Comber, Co.Down BT23 6AAGet in touch: t: 028 9754 3335 e: info@oldpostofficelisbane.co.ukw: www.oldpostofficelisbane.co.uk

The Parson’s Nosewww.nigoodfood.com | Guide 2013 135WOWIt is rumoured, Edwardand Mrs Simpson usedto meet here!££Want to dine in the village which is home to the Queen ofEngland’s official residence in Northern Ireland? They treat youlike royalty at the Parson’s Nose and the food is definitely fivestar. One of our top chefs Danny Millar is responsible for the foodoffering. This is a gastro pub which you will want to visit again andagain.The in-house Belfast Black wheaten bread served with AbernethyButter will whet your appetite for the likes of Rademon estatepigeon and some of the best steak we’ve ever tasted. It was astruggle to fit in the buttermilk onion rings and triple-cookedchips. Portion sizes are so generous, you’ll be hard pushed todo three courses, but do try. How could anyone resist chocolatecherry cake?The décor is totally in keeping with the Georgian building but feelsmodern too. Top marks for supplying local brews. Check out theHeavenly Menu deal for the best value. We’re having the crispypork belly with roast apples, but first the potted Lissara duck withrhubarb and ginger chutney.Get there: 48 Lisburn Street, Hillsborough, Co Down, BT 26 6ABGet in touch: t: 028 92 683009 e: info@theparsonsnose.co.ukw: www.theparsonsnose.co.uk

136www.nigoodfood.com | Guide 2013The Salty Dog Hotel & Bistro££Two old Victorian houses have been lovingly restored to createthis gorgeous little boutique hotel overlooking Bangor Marina.The food is uber-fashionable too. You won’t get just any old fishand chips. Theirs is salt-water cured coley in Belfast Ale Batter andbreadcrumbs. Seriously, could it be any more sustainable, localand foodie all at once?Every single dish on the dinner menu has provenance. FromWalter Ewing’s fish to John McCormick’s vegetables and theartisan blue goats’ cheese from Leggygowan, you’ll know exactlywhat you’re eating and you’ll love the taste.We really must mention the vegetarian menu. There are sixbrilliant choices. Beignets of Leggygowan cheese and gnocchiprovencal. Definitely not an afterthought. Loving the Londonesquedessert names. Pear, chocolate, lemon. Top marks allround.PS Make sure you try their Brandy Ball cocktail with cinnamonliqueur.Get there: 10-12 Seacliff RdBangor, County Down BT20 5EYGet in touch: t: 028 9127 0696 e: info@saltydogbangor.comw: www.saltydogbangor.com

Wildfowler Innwww.nigoodfood.com | Guide 2013 137WOWThe town derivesits name from aCistercian abbeydating from 1193They completely refurbished this place during 2009-10 and it’snow one of the top places to eat on the Ards Peninsula. This isa true village pub where you can cosy up to the turf fire duringwinter, or relax in the beer garden in summer.Meat and game are their specialities, and with such fantasticproduce on their doorstep, it’s a no-brainer. The local villagebutcher provides the burgers which are served with a homemaderelish.They don’t ignore the water though. Strangford Lough musselsand Irish Sea prawns arrive daily from the nearby fishing ports.We love how the mussels are done in a broth. And how cool doesRockin Goose Ale Battered Cod sound?You might be lucky to get one of the private snugs to yourselves.Then no one will see you devouring a Guinness hazelnut andchocolate brownie... Or a huge bowl of Will Taylor’s Glastry Farmice-cream?££Get there: 1 Main Street, Greyabbey, BT22 2NEGet in touch: t: 028 42 788 234 e: Info@wildfowlerinn.co.ukw: www.wildfowlerinn.co.uk

138www.nigoodfood.com | Guide 2013Windsor Home Bakery & CaféTIPAsk them why thetown’s main street isso unusual?We’re very proud of our tradition of great independent homebakeries and the Windsor is a prime example. It’s been churningout soft loaves and sticky buns to its loyal customers since 1957.In the café, the food is all good and wholesome. It’s all preparedon site and is open for breakfast, morning coffee, lunch and lazyafternoon teas.The menu changes daily but they also do soup, stew, curry,paninis and toasties. If it ain’t broke….This being a bakery as well as a café, there’s always the option ofa delicious sweet treat to enjoy with a generous pot of tea. We dolove our tea and buns, don’t we?The service is old-school friendly but they’re bang up to date withtheir Wi-Fi. You can take away ready to eat meals and celebrationcakes are a speciality.£Get there: 30 Bridge Street, Banbridge, BT32 3JSGet in touch: t: 028 40 625 177 e: gordiescott5@gmail.com /windsorbakery@hotmail.co.uk

www.nigoodfood.com | Guide 2013 139Cranfield , County Down

www.nigoodfood.com | Guide 2013140County FermanaghEnniskillen was all over the headlines in June. TheLough Erne Golf Resort played host to world leaderslike Barack Obama and Vladmir Putin at this year’sG8 Summit. They appreciated the great local foodon the menu, but they may not have got time toenjoy the county’s stunning Lakeland scenery. Youcan, though!There’s just no way you can leave here withouthaving had some contact with water. Whether it’sjetskiing, canoeing, fishing, or sailing; you’ll be in,or on, Lough Erne. This place is jam-packed full ofattractions for lovers of the great outdoors. TheShare Centre at Lisnaskea brings in thousandsevery year. It’s Ireland’s largest residential outdooractivity and adventure centre. The Marble ArchCaves Geopark is well-known, but the islands ofDevenish and Boa with their monastic ruins andeerie stone figures transport you back centuries.The main hub is Enniskillen town which boasts morethan its fair share of great pubs and cosy cafes allunder the watchful gaze of Enniskillen Castle.Don’t forget to try the local beer from InishmacsaintBrewery. It’s available in lots of local pubs,restaurants and hotels. It’s named after an islandtoo!

www.nigoodfood.com | Guide 2013 141Lough Erne

142www.nigoodfood.com | Guide 2013Arch HouseWOWGreat views of theMountains££You will sleep and eat very well at this multi-award winning place.Rosemary Armstrong has been in the business for more than27 years. She’s in a great location near the world famous MarbleArch Caves, historic Florencecourt and the Belleek Pottery VisitorCentre.Her breakfasts are fits for Celtic kings. Rosemary uses localproduce wherever possible and that includes the famousFermanagh bacon in her Ulster fry. You could also try her butteredkippers or homemade pancakes with maple syrup.Dinner is by advance booking only. You will love the homemadepate to start. It will be difficult to choose between the Irish stewand the Lough Erne trout, but make sure to leave room for one ofRosemary’s desserts. We love her hot ginger pudding with orangesauce and ice-cream.This is proper home cooking at its best, served with a hefty doseof Ulster hospitality.Get there: Tullyhona, Florencecourt, Enniskillen, Co. Fermanagh, BT92 1DEGet in touch: t: 028 66 348 452 e: tullyguest60@hotmail.comw: www.archhouse.com from £30 PPS Single £35-£40

Frou Frouwww.nigoodfood.com | Guide 2013 143TIPLook out for theirspecial themednights££Channel your inner Cath Kidston at this cute little shabby-chiccafé in the heart of Enniskillen town. It’s all vintage china andoilcloths and we love it.Owner Julie Snoddy has been in the business for decades and wethink her baking skills are up there with Mary Berry’s. She’s alwaysturning out big fluffy meringues and dense moist chocolatecakes. Darling little sandwiches, truly scrumptious home bakesand delectable little sweetie things.On Mother’s Day the champagne breakfast has them queuing atthe door!Provenance is stamped all over the menu which has its fair shareof savoury dishes like Fermanagh black bacon quiche and steakand kidney pie from Stewarts Butchers own brioche and Guinnessbread. There’s always a hearty soup and if you’re very lucky, aseafood chowder.Far from frivolous food!Get there: 37 Townhall Street, Enniskillen, BT74 7BDGet in touch: t: 028 66 228 479

144www.nigoodfood.com | Guide 2013Killyhevlin HotelWOWBreath taking viewsoverlooking scenicLough Erne.££You can pretty much eat round the clock at this long-established,family-run 4 star hotel. The Killyhevlin is as much part of thelandscape as its stunning lakeside setting. They take such goodcare of you here. Don’t you just love it when someone else doesthe cooking?Cassidy’s eggs from Derrygonnelly, Sprotts Bacon and sausagesfrom Graham’s in Lisbellaw make their way into the breakfastUlster fry. Truly, it will set you up for the day, but come lunchtime,you may well be queued for those ravishing roasts at the carvery.Leslie’s Home Bakery’s goodies are great with morning coffee orthe uber-trendy afternoon tea on vintage china. Very chic, andnot at all shabby.In the evening, you can go casual with the grill menu or push the“boat” out at Silks Restaurant. Who wouldn’t love Supreme ofGuinea-Fowl with apple and apricot stuffing and a red wine jus?And the Fivemiletown cheeseboard is a must!Get there: Killyhevlin, Enniskillen, Co.Fermanagh, BT74 6RWGet in touch: t: 028 66 323 481 e: info@killyhevlin.comw: www.killyhevlin.com

www.nigoodfood.com | Guide 2013 145Lough Erne Golf ResortWOWCatalina Restaurantwon Best HotelRestaurant in Ulster£££££Multi award-winning Head Chef Noel McMeel’s had a hugely busyyear so far preparing for the G8 Summit in June. World leaderswere treated to an array of local produce prepared in his owninimitable style. Now that the hubbub is over, he’s back cookingfor the good folk of Fermanagh and beyond.This place is 5 star all the way. Tourists and locals alike are neverdisappointed when they eat here and there’s plenty of choice.The Lough Erne Mixed Grill is a must-eat at the elegant CatalinaRestaurant. The Blaney Bar has an exclusive collection of 101Irish whiskies, bit first try the Slow Braised Daube of Beef withTraditional Champ and Stout Gravy.Let’s not leave out the casual style Loughside Bar and Grill. We justlove the Slow Roast Belly of Pork with Scallops, local Black Baconand Armagh Apple Puree. You can do a Traditional, Chocolateor Pink Afternoon Tea in the Garden Hall and there are lightbites at the Halfway House behind the 9th Green of the FaldoChampionship golf Course. Phew!Go and be suitably impressed. Barack and Vladimir were!Get there: Lough Erne Resort, Belleek Road, Enniskillen, Co Fermanagh BT93 7EDGet in touch: t: +44 28 66 32 32 30 e: Info@lougherneresort.comw: www.lougherneresort.com

146www.nigoodfood.com | Guide 2013The Jolly Sandwich BarWOWThe cakes and buns.You’ll take a boxhome!£This place is so aptly-named. It really is such a jolly café; justwalking in the door will make you smile. It’s always decoratedaccording to the seasons. You can watch the world go by from thewindow seats or settle at one of the tables for two or more.Naturally, the sandwiches are of the scrumptious kind, but there’sso much more on offer besides. Mother and daughter team Hazeland Carina are gifted bakers. The home-made scones vary inflavour every day. We can’t stop eating the fluffy pancakes withsmoky bacon and maple syrup.As for the savouries, you can have any type of sandwich under thesun, but also quiches, pies, baked potatoes, salads, soups andmuch more.Their new gluten free range is one of the widest we have ever seen.Is there nothing these girls can’t do?Having Dad Cyril on board obviously helps too!Get there: 3 Darling StEnniskillen BT74 7DPGet in touch: t: 028 6632 2277 e: jollysandwichbar@hotmail.co.uk

www.nigoodfood.com | Guide 2013 147The Kissin’ CrustWOWNearby Crom Estateis often used forfilming£This super little Lisnaskea gem is a firm favourite with localswho love the brilliant breakfasts, bodacious brunches andscrumptious sandwiches.Naturally, anything with a crust at is worth trying, but Alma’squiches and salads are superb. She’s not afraid to tweaktraditional ingredients. Try her cream of turnip soup if it’s on, ormaybe the chicken and broccoli bake.Ulster people adore sweet things and tea and buns are a big partof our food culture. The Kissin Crust’s homemade cakes and piesare already the stuff of local legend.We had the Queen of Puddings but we wished we had room for thechocolate brownie. Word on the street is that the local WI ratesthem too.Everyone comments on how friendly the staff are, even on thebusiest days. Well worth a visit, but be warned. You just won’t beable to resist those desserts and cakes!Get there: 152 Main Street, Lisnaskea, Co Fermanagh, BT92 OJEGet in touch: t: 028 67 722 678 e: thekissincrust.alma@hotmail.co.uk

148www.nigoodfood.com | Guide 2013The Lavender RoomTIPThe afternoon teaswill make you swoon.Lavender smellingsalts will be needed.£It’s quite the thing to have a shabby chic café at garden centresthese days. The Lavender Room at Cathcart’s Home and GardenCentre in Enniskillen is as restful and restorative as its namesuggests.Owner Julie Snoddy has serious pedigree. She’s been in thebusiness for decades. She also owns Frou Frou. She has thelightest hand with pastry we have ever seen.You just have to try her Paradise Squares and cupcakes and lemonmeringue pies and did we mention the brownies?The savouries are equally scrummy. Choose from soups, stews,pies like chicken and leek and doesn’t the caramelised onion andvintage cheddar quiche sound divine? They do their own honeyroast gammon from Flynns.Wash it all down with a Suki tea or Ristretto coffee, and WillTaylor’s Glastry Farm ice-cream is just the ticket beside a cake.Get there: Cathcart’s Home and Garden Centre, Tempo Road Enniskillen, BT74 6HRGet in touch: t: 028 66 327 366

www.nigoodfood.com | Guide 2013 149The Manor House Country HotelFACTThere has been a bighouse on this landsince 1660.££The delicious food at this stunning 19th Century style buildingmight be French fine dining but the ingredients used are the bestof local Irish.Chef Ryan Murphy gets his seafood from Strangford Lough andDonegal Bay. The beef comes from a local farm and Pat Dohertysupplies the famous Fermanagh Black Bacon.Ryan has already notched up two AA rosettes for CulinaryExcellence and he’s on the way to his third. You can do the finedining thing in the Belleek Restaurant, but the Cellar Bar menu isequally good. We love the seafood chowder any day of the week,but their roast dinners are the stuff of legend and portion sizes aremassive.And if you’re just in the mood for a nibble with your drink, try theirTapatisers. They’re great!Daytime dining at Cellar Bar. Belleek restaurant open in theevening.Get there: Killadeas, Enniskillen, Co Fermanagh, BT94 1NYGet in touch: t: 028 66 622 200 e: info@manorhouseresorthotel.comw: www.manorhousecountryhotel.com

150www.nigoodfood.com | Guide 2013Uno RestaurantDEALA 14oz T-bonesteak with all thetrimmings for £15.95£Head Chef Paul Curry has ten years’ experience in restaurants inIreland and Australia. His style is a mix of modern European andtraditional Irish but always cooked with the best local produceavailable. This guy is just so creative.Everyone loves the Donegal crab, mussel and chorizo risotto, TheDoherty’s rare breed pork plate is a triumph. There’s pork fillet,home cured belly and a pulled pork croquette with a red winejus. Paul’s take on fish and chips is also a cut above. His Molloy'sfisherman’s basket is filled with crispy fried haddock, prawns,Donegal crab cake and mushy peas and lobster mayonnaise.Fishy fishy and so scrummy.Baked Alaska with Fivemiletown ice cream is a 70s classic thatwe’re delighted to see on the dessert menu. Why not have it aspart of their dinner menu that’s just £24.50 for three courses?Start or finish your meal in the funky Cellar Bar with a cool cocktailmade with the very best spirits and liqueurs and you will know thetrue meaning of contentment.Get there: 17 Belmore Street Enniskillen BT74 6AAGet in touch: t: 02866342622 e: info@uno-restaurant.co.ukw: www.uno-restaurant.co.uk

www.nigoodfood.com | Guide 2013 151Watermill RestaurantWOWRecently listed with 3Couverts (Forks andSpoons) for the secondyear in a row in 2013Michelin guide££Housed in the only listed, thatched building in the county, theWatermill was opened in 2010 by Pascal Brissaud, formerly of theManor Park restaurant in Armagh. His French heritage is stampedall over the menu. He calls it “FR-Irish” food.We adore the braised lamb shank; the duo of Lough Erne perchand the salmon tarte fine. Then there’s the pan-roasted duck withcherry and mulled wine. MmmmmMost popular though is the traditional Sunday roast rib of beef.It’s slow cooked for 36 hours and just melts in the mouth. Thevegetables and herbs come from his garden on site while themeat is locally sourced. Two courses start at just £19.95.The wine list is also worth a mention. There are some interestingchoices at reasonable prices. Pascal keeps it in a special cave. Allthat, and stunning views of Lough Erne.What’s not to like?Get there: Kilmore Quay South, Lisnaskea, Co Fermanagh, BT92 ODTGet in touch: t: 028 67 724 369 e: reception@kilmorequayclub.comw: www.watermillrestaurant.org

www.nigoodfood.com | Guide 2013152County TyroneTyrone is Northern Ireland’s largest county, steeped inhistory, folklore and outstanding natural beauty. TheBeaghmore Stone Circles in the heart of the SperrinMountains are mythical monuments regarded as areflection of the ritual and spiritual life of the early BronzeAge. Maybe that’s why so many artists are inspired by thelandscape.This really is the most off-the-beaten-track county.You may wander for miles without seeing anothersoul. Perfect if you need to slow down and recharge thebatteries.The heather-rich land at the foot of the mountains makefor excellent beef and lamb. The mighty Lough Neagh ishome to the eel which is protected by name under EU law.It’s also where you can find native fish like Dollaghan orBrown Trout and the freshwater herring known as Pollan.Cheesemaking is important here too. The award-winningselection from Fivemiletown is stocked all over the world.But small artisan producers like Red Heifer are makingwaves with their white rind washed offerings. The Flavourof Tyrone Food Trail will take you all around the county’sgourmet hotspots and a plethora of other attractions towork up an appetite.They’ve just added some new exhibits to the ever popularUlster American Folk Park near Omagh. You can travelfrom the thatched cottages of Ireland to the log cabins offrontier America without ever leaving Tyrone.

www.nigoodfood.com | Guide 2013 153Gortin Lakes

154www.nigoodfood.com | Guide 2013Corick House HotelFACTThe house was in theStory family for threehundred years.££It’s not often you can eat in a 17th century listed William and Maryhouse, but that’s what you can do at this gorgeous place whichfeels like stepping back in time. It’s a little bit off the beaten track,in the beautiful Clogher Valley but that’s all part of the charm.Lots of people have their wedding receptions here. It’s wonBest Wedding Venue in Northern Ireland for the past two yearsrunning, so you know they can do mass catering very well indeed.The sirloin of Kettlye beef is the most popular dish in the CarletonRestaurant, whereas the grilled steak sandwich is the numberone choice in the more informal Blackwater Grill. Neither place willbreak the bank and the quality is outstanding.Head chef Andre Johnston trained in Portrush and earned hisstripes in hotels in Derry and Donegal. His passion is seafood andhis favourite dish on the revamped menu is the tempura batteredKillybegs monkfish.But don’t worry, he knows his classics inside out and every sauceand stock is made from scratch.Get there: 21 Corick Road, Clogher, Co. Tyrone, BT75 OBZGet in touch: t: 028 85 548 216 e: reservations@corickcountryhouse.comw: www.corickcountryhouse.com

Deli On The Greenwww.nigoodfood.com | Guide 2013 155WOWThey won the 2012Irish RestaurantAward for BestCasual Dining inTyroneAfter you’ve shopped till you dropped at the Linen Green,Moygashel, the Deli is the perfect spot to revive yourself. Thesandwiches are great big generous affairs, and the salads are todie for. They have a great selection of cold meats and cheeses.If you’re in the mood for some warming comfort food, theirhomemade soups, pies and burgers are just the ticket. We all loveour sweet stuff, and these people sure know their traybakes.It’s not just for shoppers though. The Deli is a popular spot forlocals, business people and tourists since it’s just off the mainroad west. The in-house Bistro restaurant does breakfast lunchand dinner with a stonking Early Bird deal. They do corporateevents and private parties too.And you know the way sometimes you just can’t be bothered tocook; you can even take dinner home, but stick in a few jars ofjam and chutney from the shop in the basket. And maybe someartisan chocolates and olive oil; and what the heck, some tea,coffee and handmade biscuits too.£Get there: Linen Green, Moygashel, Co.Tyrone BT71 7HBGet in touch: t: 028 87 751775 e: delionthegreen@btconnect.comw: www.delionthegreen.com

156www.nigoodfood.com | Guide 2013Glenavon House HotelFACTThe hotel is home toNorthern Ireland’sonly private leisurecomplex£££You know a place is serious about good food when one of theirspecials is a local rabbit pie. The Cellar Restaurant at the GlenavonHotel in Cookstown is one of mid-Ulster’s best eateries in ouropinion.The chef isn’t shy when it comes to adventurous flavourcombinations. He paired the Griddled Seskinore Lamb Koftawith Cous Cous and Mint raita and it really worked. We adored theMcAtamney’s Medallions of Beef with red onion marmalade, bluecheese croute and a mini bucket of chips. And who wouldn’t loveMoneymore leek risotto?We can’t guarantee that’s what you’ll get when you visit, though.They change the menus with the seasons and decide what dishesto put on depending on what’s available from local producers. Welike their style!Don’t worry if your tastes tend to the more traditional. The Sundaycarvery in the Grill is so popular they have two sittings withbooking essential. The cute booth seating is an extra nice touch.Get there: 52 Drum Road, Cookstown, Co Tyrone, BT808QSGet in touch: t: 028 867 64949 e: info@glenavonhotel.co.ukw: www.glenavonhotel.co.uk

www.nigoodfood.com | Guide 2013 157Oysters RestaurantTIPStar spot an actor.Oysters is rightbeside the town’stheatre.££Local seasonal game from the Baronscourt Estate, specialitybreads, desserts and truffles are just some of the highlightsof this award-winning restaurant. The judges for NorthernIreland Restaurant of the Year 2010 were wowed by the friendly,professional staff and the quality of the food.Anywhere that serves bacon and cabbage with parsley sauce getstop marks from us. The pork plate is a great idea. You get the belly,fillet & loin, served with apple puree, apple crisp & cider sauce.Very Michelinesque.We also love the “Danny Boy Whiskey” cured salmon. Ricepudding for dessert is a real winner. You’d think food like thiswould come with a hefty price tag, but they do an unbelievable setmenu for just £17.95 and one at £20.95.Their Home Produce Retail Range is available to buy at therestaurant. You just have to get some of the Strawberry andBalsamic jam. It’s a taste sensation!Get there: 37 Patrick Street, Strabane, Co. Tyrone, BT82 8DQGet in touch: t: 028 71 382 690 e: info@oystersrestaurant.co.ukw: www.oystersrestaurant.co.uk

158www.nigoodfood.com | Guide 2013The Brewers HouseWOWBest GastropubAll Ireland Winners2013££They take their drink as seriously as their food at this aptly-namedeaterie. A local brewer built the house at the end of the eighteenthcentury. There are plans to open a microbrewery this year. In themeantime, there is an unrivalled selection of beers and ciders foryou to sample. Head Chef Brian McMonagle is concentrating onmaking sure you enjoy every mouthful of his food. Try his awardwinningseafood chowder for a starter and what about fish andchips using Whitewater Brewery’s Copperhead beer in the batterfor a main course?If you’re in a more carnivorous mood, go for something from theGrill. We like the Cloughbane rib eye. Their Sunday roasts go downa storm and their children’s menu is a world away from the usualfayre.There is an honest commitment to serving local produce. The beefcomes from a farm - less than 5 miles away; the eggs less than 4miles away. Game is from the surrounding areas and the fish isstiff fresh from the sea. You will often see our Brian up and abouton a Sunday morning foraging. The breads are made on site as areall of the desserts. We salute you!Get there: 73 Castlecaulfield Road, Donaghmore, Co Tyrone, BT70 3HBGet in touch: t: 028 87 761 932 e: Info@thebrewershouse.comw: www.thebrewershouse.com

www.nigoodfood.com | Guide 2013 159The Courtyard RestaurantFACTThe last workingbeetling mill inNorthern Ireland is atnearby Wellbrook£Slap bang in the centre of Cookstown, the Courtyard Restaurantis a long-standing member of Taste of Ulster. The family who ownit get their meat from a butcher in the town and their vegetablesfrom growers in nearby Moneymore and Dungannon.The emphasis is on wholesome traditional food at prices thatwon’t break the bank. The day we visited the specials were fishgoujons, chicken and leek pie and sweet chilli beef. Mmmmm.There’s also a super-fresh salad bar and lots of healthy optionslike?We just have to mention how child-friendly they are. The staff justlove babies and children and they go out of their way to make surefrazzled parents can enjoy their food too.Locals and visitors alike rave about the home-baking. The smellbrings people in off the street.We can see why!Get there: 56a William Street, Cookstown, Co Tyrone, BT80 8NBGet in touch: t: 028 86 765 070

160www.nigoodfood.com | Guide 2013Tullylagan Country House HotelFACTHarry Ferguson livedhere and they havea private tractormuseum£££It calls itself Northern Ireland’s best kept secret, but that secret isout now. It’s just won a hat trick for the Best Hotel Restaurant inCounty Tyrone at the Irish Restaurant Awards.Locals already know about their fantastic £10 deal for a maincourse with glass of wine or soft drink at Harry’s Bar. It’s hard topass the hot boxty potato cake starter, though.If you’re after something a bit more formal, go to the new KitchenRestaurant in the Main House. So called because it’s in theoriginal house kitchen, they do their own £10 deal at lunchtime,but why not go in the evening?It’s one of the few places we’ve seen Lough Neagh eel on themenu. The Dundrum Bay crab main course is one of the best we’veever tasted. As for the homemade desserts? Yum, yum.The children’s menu is a cut above. The ketchup is home-madeand they have melon balls as a starter.Go!Get there: 40b Tullylagan Road, Cookstown, BT80 8UPGet in touch: t: 028 67 724369 e: info@tullylaganhotel.comw: www.tullylaganhotel.com

www.nigoodfood.com | Guide 2013 161Ulster American Folk Park

162www.nigoodfood.com | Guide 2013Food Activities& Events

www.nigoodfood.com | Guide 2013 163Belfast Cookery School

164www.nigoodfood.com | Guide 2013Belfast Cookery SchoolTIPThey do teambuilding, “cook yourown” evenings andproduct launches(in association with Mourne Seafood Bar)This was the first purpose-built cookery school in Belfast and isright in the middle of the city centre. Whether you’re donningan apron for the first time, or you’re a bit of a galloping gourmet,there’s a class to suit you.Most of the chefs are connected with the Mourne Seafood Bar andRestaurant, but they all know their fish from their fowl. You canget to grips with Italian, Mexican, Thai, Seafood, Breads, DinnerParties and so much more. The private classes are the cool way toentertain a group.There are 16 fully equipped, individual cooking stations and it's upto you if you want to cook as teams, pairs or individuals. Feels a bitlike the Masterchef studio, but without the pressure.See website for class details.£Get there: 53-54 Castle Street BT1 1GHGet in touch: t: 028 90 234 72 e: info@belfastcookeryschool.comw: www.belfastcookeryschool.com

www.nigoodfood.com | Guide 2013 165James Street South Cookery SchoolOpen since 2011, the school is on the top floor of the buildingwhich houses the James Street South Bar and Grill. It’s a veryflexible space up there, which lends itself brilliantly to teambuilding events, classes, demos and product launches.Chefs Niall McKenna and Carl Johannesson have decades ofexperience between them. They’re only too willing to share theirknowledge with you. From dinner parties to knife skills and evensushi and cocktails; they can teach you all you need to know.Classes are for up to 9 people and there’s room for 35 atdemonstrations. The interactive TV means you won’t miss a thing!Check website for details of upcoming classes and demos. Wineand tasting events.£Get there: 21 James Street South, Belfast, BT2 7GAGet in touch: t: 028 95 600701 e: cook@jamesstreetsouth.co.ukw: www.jamesstreetsouth.co.uk

166www.nigoodfood.com | Guide 2013Mourne FoodsCycle TrailWPFG DEALFree jar of Mourne Honeyfor WPFG bookings

Whether you’re an athlete or a visitor, youwon’t want to miss the world-famousMountains of Mourne where they sweepdown to the sea. They’re just 40 minutes’drive from Belfast, but then you can get onyour bikes and work up a real appetite forsome scrummy local food.The “Mourne Foods Cycle Trail” has beendevised by Enniskeen Country House hotel.They’ve teamed up with local food producersto showcase the wonderful artisan food in thearea. This active food trail combines gentlecycling, breathtaking scenery and simplydelicious food!Stop off with local producers, hear theirstories, get the chance to buy directly fromthe farmer, and then store your provisions inthe specially provided bike panniers all addsto this unique memorable experience.This trail is self-guided. You don’t have to besuper-fit. It’s all gently cycling either downhillor on flat ground. Electric bikes are availabletoo, so there are definitely no excuses!What are you waiting for? Get on your bike!A free shuttle bus takes you to the start pointat Spelga Dam in the heart of the Mournesand from there it is all downhill through thebeautiful Shimna valley and back down to theIrish Sea in Newcastle.PRICE £30 per person including bike hire,pannier, food tasting, trail pack and freeshuttle busCall: +44 (0)28 4372 3933www.nigoodfood.com | Guide 2013 167

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www.nigoodfood.com | Guide 2013 169Useful NumbersFood NI (Taste of Ulster) 028 9024 9449Belfast Visitor and Convention Bureau 028 9023 9026Causeway Coast & Glens Tourism P’ship 028 7032 7720Flavour of Tyrone 028 8776 7259Fermanagh Lakelands Tourism 028 6632 3110George Best Belfast City Airport TourismInformation Office 028 9093 5372Belfast International Airport 028 9448 4848City of Derry Airport 028 7181 0784Belfast Harbour 028 9055 4422Larne Harbour 028 2887 2100Derry Visitor and Convention Bureau 028 7137 7577Coleraine Tourist Information Centre 028 7034 4723Newcastle Tourist Info Centre 028 4372 2222Armagh Tourism Info Centre 028 3752 1800Titanic Belfast TIC 028 9076 6386Translink Bus and Train Services 028 9066 6630Aircoach 0870 225 7555Credits and ContactsTaste of Ulster LtdBelfast Mills, 71-75 Percy Street,Belfast, BT13 2HW028 90 249 449michele@nigoodfood.comwww.tasteofulster.orgMichele Shirlowmichele@nigoodfood.com07984 029 811Lindsay Lyttlelindsay@nigoodfood.com07595 279 676Sharon Machalainfo@nigoodfood.comNorthern Ireland Tourist Board59 North StreetBelfastBT1 1NBinfo@nitb.comwww.discovernorthernireland.comWritten byBarbara Collinscollib40@googlemail.com07808 068006Twitter: @foodandfindsDesigned & Printedby Impression Print and DesignNI LtdUnit d3, 9 Ferguson DriveKnockmore Hill Business ParkLisburn BT28 2EX028 9260 4432james@impressionprintanddesign.co.ukwww.impressionprintanddesign.co.uk

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172www.nigoodfood.com | Guide 2013Northern IrelandvsRest of the World8th & 9th August 2013 in conjunction withWorld Police and Fire Games SupportingThe Northern Ireland Childrens Hopice.Beginning your morning in the GolfersBar at Barnabys, situated on the beautifulsite of Greenacres Golf Course, each 4 ballwill enjoy a home baked filled soda anda complimentary pint of the black stuffbefore beginning the competition andcraic on the 18 hole course. With homemade traditional Irish stew along with Irishcider supplied on the 9th hole it will be agreat day for all fellow golfers throughoutthe world. Back to the Golfers Bar forTraditional Irish music and enjoy the greathospitality of Northern Ireland.153 Ballyrobert Road, Ballyclareemail: events@barnabysrestaurant.comwww.barnabysrestaurant.comIts upstairs in the evening for a fun filledprize giving then a 3 course traditionalIrish based dining experience withdancing into the wee hours with local liveentertainment.ENTER YOUR 4 BALL AS INTEREST IN THE EVENT IS SO HIGH WE HAVE ADDED ANEXTRA DAY. ENJOY THIS AMAZING NORTHERN IRISH EXPERIENCE FOR JUST £200PER 4 BALL. PRICE INCLUDES ALL OF THE ABOVE. CONTACT: JANICE 02893 354151,EVERYONE WELCOME