Home Restaurant

Home Restaurant: Belfast’s Culinary Gem

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Updated on March 20, 2024

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Drawing a line from Joyce’s love for Irish cuisine, Belfast’s Home Restaurant, co-owned by accomplished chef Ben Arnold, is a haven for food enthusiasts. There’s a symphony in the way Arnold melds traditional Irish flavors with global influences, creating a melody of taste that’s unique yet familiar.

But it isn’t just the food that’ll pique your interest, as you’ll find Home’s commitment to sustainability just as intriguing. As the anticipation builds, one can’t help but wonder what else this culinary gem holds. Will it be the ambience, the beverages, or perhaps the chef’s story that keeps you intrigued?

Program Overview and Tour

httpss://www.youtube.com/watch?v=20ay0oewWPk

Kicking off with an inaugural program, Belfast’s Home Restaurant showcases a fascinating tour of Irish food and drink companies, including a unique NASA-inspired salad company. This culinary innovation is a part of the restaurant’s commitment to the farm-to-table movement, highlighting the fresh produce that the local Irish farms have to offer.

Sustainability practices are inherent in their operations, with a front section featuring a self-irrigation system. The tour doesn’t stop at the salad company; it takes guests through various areas including the deli, the main restaurant, the bar, and the kitchen helmed by renowned chef Ben Arnold.

This insightful journey reflects the food industry trends, making Home Restaurant a forefront player, both in innovation and in sustaining traditional Irish flavors.

Home Restaurant’s Interior

Home Restaurant

After exploring the varied sections, guests will be captivated by the interior of Home Restaurant, which beautifully combines modern design with the warmth of traditional Irish decor. The interior design is a masterful blend of sophistication and comfort, creating an inviting atmosphere that elevates the dining experience.

The decor inspiration comes from a desire to create a homely feel while also showcasing contemporary trends. The use of natural materials, like wood and stone, juxtaposed against sleek metallic accents, results in a harmonious balance of old and new. Artful lighting casts a warm glow, enhancing the restaurant’s welcoming ambiance. From the well-crafted furniture to the carefully selected artwork, every detail in Home’s interior contributes to its reputation as Belfast’s culinary gem.

Meet Chef Ben Arnold

Home Restaurant

Stepping into the limelight of Belfast’s culinary scene, Chef Ben Arnold co-owns and helms the kitchen at Home Restaurant, bringing his London-trained expertise to the heart of Northern Ireland. His menus, a testament to his culinary inspirations, are a blend of high-quality local ingredients and global influences.

Under Arnold’s leadership, Home Restaurant has become a beacon of culinary excellence. His participation in various cooking competitions hasn’t only increased the restaurant’s prestige but also underscored his personal commitment to culinary advocacy. A gold medalist at the World Culinary Olympics, Arnold consistently pushes the boundaries of what’s possible in the kitchen.

His ultimate goal? To put Northern Ireland firmly on the global culinary map. Arnold personifies the ideal blend of local passion and international flair that characterises Belfast’s thriving food scene.

Arnold’s Culinary Background

Before making a name for himself in Belfast, Arnold honed his culinary skills in the bustling kitchens of London. These experiences shaped his culinary influences, introducing him to a variety of global flavors and techniques.

His culinary philosophy, deeply rooted in this diverse background, emphasizes the use of high-quality local ingredients blended with these international elements. Arnold believes in the power of food as a multi-sensory experience, combining taste, texture, and presentation into each dish.

His approach is meticulous yet creative, reflecting his passion and dedication to the art of cooking. From London’s vibrant food scene to Belfast’s emerging culinary landscape, Arnold’s journey is a testament to his commitment to excellence and his ever-evolving culinary mastery.

Chef Arnold’s Specialties

Home Restaurant

Drawing from his rich culinary background, Arnold has developed a unique array of specialties at Home Restaurant, including his renowned roast supreme of chicken with porcini nokia dumpling. This dish, one of Arnold’s signature dishes, illuminates his innovative approach to cooking, combining traditional ingredients with experimental flair.

Arnold’s cooking techniques are a testament to his mastery and creativity. He exhibits an artistic precision in his food presentation, marrying colours and textures in an aesthetically pleasing manner. His use of locally sourced ingredients not only adds a unique flavour profile to his dishes, but also supports local producers.

Arnold’s menu is a gastronomic journey, reflecting his passion for food and his dedication to delivering a memorable dining experience. Each dish is a culinary masterpiece, demonstrating Arnold’s commitment to quality and innovation.

Chef Arnold’s Culinary Achievements

Arnold’s mastery in the kitchen goes beyond his innovative menu at Home Restaurant, as evidenced by his impressive array of culinary achievements. His global influences have shaped his culinary prowess, propelling him to the forefront of gourmet cooking.

Arnold’s reputation in culinary competitions is unparalleled. His talent and dedication were showcased when he represented Great Britain at the World Culinary Olympics, an event where chefs worldwide compete for gastronomic glory. His performances were nothing short of spectacular, earning gold prizes that affirmed his culinary genius on a global platform.

Arnold’s achievements aren’t just personal victories; they’re a testament to his relentless pursuit of culinary excellence. His journey reflects the power of passion, creativity, and the desire to innovate within the realm of gastronomy.

Promoting Northern Ireland’s Cuisine

With a strong desire to elevate Northern Ireland’s culinary status, Chef Arnold actively promotes the region’s cuisine both locally and internationally. His emphasis on Northern Ireland’s flavors and culinary innovation propels him to create dishes that are a testament to the region’s rich gastronomic heritage. He’s not just cooking; he’s telling a story about Northern Ireland, using the language of food to do so.

Chef Arnold’s dedication doesn’t stop at his kitchen’s threshold. He advocates for Northern Ireland’s cuisine at culinary competitions, showcases local ingredients at his restaurant, and encourages budding chefs to explore their heritage. He’s making sure that Northern Ireland’s culinary prowess isn’t just recognized but celebrated. In every dish he creates, he’s championing a culinary tradition that’s as vibrant as it’s delicious.

History of Home Restaurant

Home Restaurant

Reflecting Chef Arnold’s commitment to Northern Ireland’s culinary heritage, Home Restaurant, founded in 2011, is a testament to his relentless pursuit of gastronomic excellence. Its history is steeped in Arnold’s penchant for culinary innovations, combining local ingredients with global influences. The restaurant’s evolution is notable, earning a Bib Gourmand just a year into its existence.

Arnold’s London-honed expertise, coupled with a commitment to high-quality, locally-sourced produce, shaped Home’s distinctive menu. From the NASA-inspired salad company to the self-irrigating front section, the restaurant reflects the chef’s dedication to the highest standards of gastronomy.

The history of Home Restaurant is a tribute to Arnold’s vision of putting Northern Ireland on the culinary map, exemplifying his commitment to promoting innovative, world-class dining.

Collaboration With Martin Barr

In the heart of Belfast, Chef Ben Arnold joined forces with veteran restaurateur Martin Barr, resulting in a dynamic culinary partnership that further elevated Home Restaurant’s reputation.

Arnold’s culinary expertise, honed in the demanding kitchens of London, combined with Barr’s deep knowledge of the restaurant industry, brought about gourmet collaborations that delighted the palates of their discerning clientele.

They put their combined knowledge into creating a menu that celebrates local produce, while also incorporating global influences. Their partnership not only enriched the culinary scene in Belfast but also made a mark on the international gourmet landscape.

This successful collaboration between Arnold and Barr sets a high bar for future culinary partnerships, proving that when great minds come together, they can create extraordinary culinary experiences.

Unique Cooking Techniques

Home Restaurant

Often, Chef Ben Arnold employs innovative cooking techniques that distinguish Home Restaurant from its counterparts. He’s not just about cooking a meal; he’s about creating an experience. This is evident in Arnold’s innovative presentations, where each dish is visually striking, making it as much a treat for the eyes as for the palate.

Arnold’s culinary innovations extend to his flavor pairings and ingredient combinations. He’s adept at taking familiar flavors and giving them a unique spin, resulting in dishes that are unexpected yet comforting. An example is his clever fusion of Irish and international cuisines, where he merges traditional Irish ingredients with flavors from around the globe. His talent for juxtaposing flavors and textures in unexpected ways is what keeps diners coming back to Home Restaurant.

Focus on Local Produce

Home Restaurant’s commitment to promoting and utilizing local produce shines through in their diverse and seasonal menus. This focus isn’t just about enhancing flavors, but it’s also central to their sustainability practices.

They’ve woven local sourcing into the very fabric of their culinary process, thus fostering a synergy with local farmers and suppliers. This approach not only reduces their carbon footprint, but it also ensures the freshness and quality of their ingredients.

Such dedication to local sourcing has cascading benefits for the community too, as it bolsters the local economy. Additionally, this practice allows them to offer guests a true taste of Northern Ireland’s bounty.

In essence, Home Restaurant’s commitment to local produce showcases their dedication to sustainability, quality, and community support.

Menu Diversity at Home

Home Restaurant

With a nod to global influences, Home Restaurant’s menu exhibits a broad range of culinary creations that cater to a spectrum of tastes. Seasonal specials are carefully crafted, highlighting the best of local produce, while also introducing fusion flavors that draw inspiration from around the world. Patrons can enjoy an ever-changing culinary landscape, from comforting traditional Irish dishes to innovative gastronomic delights.

Nothing is static at Home; the menu evolves, ensuring there’s always something new to tempt the palate. Whether it’s a contemporary take on a classic dish or an eclectic blend of contrasting cuisines, Home’s menu diversity is a testament to its commitment to culinary innovation. It’s not just about feeding; it’s about delivering a gastronomic journey.

Wine Selection and Events

Home Restaurant

Just as varied and thoughtfully curated as the food menu, the wine list at Home Restaurant is designed to enhance the dining experience, featuring selections from around the globe. The wine pairings are meticulously designed to compliment the diverse menu, accentuating the complex flavors of each dish. From robust reds to crisp whites, Home’s wine list caters to all palates, promising a perfect companion for every meal.

Moreover, Home’s commitment to community engagement shines through their frequent wine-related charity events. These events not only offer guests a chance to sample exclusive wines but also serve a greater purpose: supporting local causes. Through these endeavors, Home Restaurant enriches Belfast’s gastronomic scene, pairing culinary excellence with social responsibility.

Support for Local Breweries

In addition to its culinary achievements, Home Restaurant actively supports local breweries, offering a range of locally brewed beers to its patrons. This commitment shines a craft beer spotlight on Belfast, enhancing its growing reputation as a food and drink destination.

Local collaborations are at the heart of this mission, with Home Restaurant working closely with small, independent breweries. This not only helps to sustain the local economy but also ensures a unique, fresh and varied beer menu for the discerning drinker. Whether it’s a rich stout, a crisp lager, or an aromatic IPA, the restaurant showcases the best of Belfast’s brewing talent.

This support for local breweries is yet another badge of honor for Home Restaurant, reflecting its dedication to promoting the best of Northern Ireland’s culinary and brewing scene.

Frequently Asked Questions

What Is the Price Range for Meals at Home Restaurant?

While the exact pricing at Home Restaurant isn’t explicitly mentioned, it’s clear they’ve got a strategic approach to meal affordability. They’re balancing high-quality, local ingredients with a pricing strategy that appeals to a wide audience.

For a gourmet restaurant, they’re making a commendable effort to make fine dining accessible. It’s a delicate balance, but they’re managing it with aplomb. To get specifics, one might need to contact the restaurant directly.

Does Chef Ben Arnold Offer Cooking Classes or Workshops at Home Restaurant?

While it’s not explicitly stated, it’s clear that Chef Ben Arnold’s culinary techniques are a highlight at Home Restaurant.

However, there’s no current evidence suggesting he offers cooking classes or workshops. It’d certainly be an interactive cooking experience if he did, as his expertise and unique approach to dishes would provide invaluable learning opportunities.

Those keen on mastering Arnold’s methods should keep an eye out for any future classes or workshops he may host.

How Does Home Restaurant Accommodate Dietary Restrictions or Allergies?

At Home restaurant, they’re keen to accommodate dietary needs. They’ve got a range of vegetarian adaptations and gluten-free alternatives on their diverse menu. Chef Ben Arnold ensures that everyone’s dining needs are met, without compromising on taste or quality.

Whether you’ve got a food allergy or follow a specific diet, you’ll find something delicious to enjoy. They’re all about inclusivity in their culinary journey. It’s part of what makes Home a true Belfast gem.

Are There Special Dishes That Home Restaurant Offers Only on Specific Days or Occasions?

Indeed, Home Restaurant’s offerings aren’t static. They’re known for their seasonal menu shifts, introducing dishes that highlight the best of what each season has to offer.

On special occasions, they’ll often feature traditional Irish dishes, giving patrons a taste of the country’s rich culinary heritage. It’s their way of keeping the menu fresh, exciting, and reflective of their commitment to local produce and traditional cooking.

It’s always a gourmet journey at Home.

Does Home Restaurant Offer Options for Private Dining or Event Hosting?

Yes, Home Restaurant does offer private dining and event hosting options. They’ve got a knack for event planning, ensuring every detail’s looked after.

Following private dining etiquette, they provide a personalized and intimate experience for guests. The staff’s expertise allows for a seamless event, whether it’s a corporate dinner or a special celebration.

They’ll masterfully cater to any dietary needs and preferences, making each event truly unique.

Conclusion

Home Restaurant, nestled in Belfast’s heart, is a testament to Chef Ben Arnold’s culinary genius and commitment to sustainability. With a diverse menu drawing on local produce and Arnold’s London-honed cooking techniques, it offers a gourmet dining experience like no other.

A supporter of local breweries and a winner of a Bib Gourmand, it’s clear that Arnold’s mission to put Northern Ireland on the culinary map is well underway. Home Restaurant truly is Belfast’s culinary gem.

Video Transcript

Speaker 5 (00:00)
The inaugural Amazing Food and Drink, Behind the Seans programme, where we’ll be showcasing Irish food and drink companies from bars to restaurants, hotels, the Anassa-inspired salad company. And in the first episode, we’re in my home city of Belfast, with the Aptley Lane Home Restaurant.

Speaker 3 (00:36)
Hi, everybody, and welcome to Home Restaurant. My name is Stevie Haller, and I’m one of the owners here. Today, we’re going to have a look around and see what happens on a day-to-day basis. We’re going to talk about our food, we’re going to talk about our drinks, we’re going to talk about our history, where we started, where we are now, and we’re going to have a sneak peek behind the scenes.

Speaker 3 (01:27)
Okay, so we’re going to a very quick tour of the restaurant. This is our front section. You can see all our beautiful plants hanging up here, which are so growing so well. And there’s a self-irrigation system in there, which really, really helps them. Anywhere, any I don’t have it ever worked. There’s always a problem with plants dying. These have never died. They’re absolutely amazing, and they’re all real. A lot of people think they’re fake, but they’re not. They’re completely real. This is our A-board menu board that goes outside. I personally think we should have got a bigger one, but everyone outvoted me and said, No, this is fine. So this will go outside just before we open the doors. Behind here is our deli area. There’s been a lot of building work above us, so we’ve had to pause it, but it’s coming back very, very soon. We will do breakfast from here and there will be a gourmet deli at lunchtime, just in this front section. And then in the back is the proper restaurant. At night time, it’s 100% restaurant, so the whole place is bombed and buzzing. We’ll bring you around this way.

Speaker 3 (02:28)
This is our beautiful bar area with our beautiful staff, Alba and Marika, who are both absolute gems. And then we’ll bring you through here as well. These are all plants. That’s a wee selection of some of our fine wines. We have a lot more in behind the bar there. One of the things we do here really well is quite a big ever-changing wine list, so your regulars never get bored. This is the finer stuff. All the artwork that you see around here is all by local artists, and it’s all for sale. So if you see anything that you like, come on down and buy it. Stevie Wally and his wife would love you to come down and buy some because they’re the main artist at the moment. Over here, we have the kitchen. The heart of the home is the kitchen, and this is our heart in here. Ben is in there who you’re going to talk to soon. Ben has been our head chef from day one. That’s become such a vital part of home. He’s now a business partner, a business partner and a pain in the hole.

Speaker 2 (03:31)
All right, guys, we’ve come outside here because inside is absolutely manic. I’m totally roaster, sweating it out. Needed five minutes of air. Passes full, restaurant’s full, great buzz, great atmosphere. But anyway, enough about that. My name is Ben Arnold. I am the Co-Owner and Head Chef of Home Restaurant here at 22 Wellington Place Belfast. I’ve been here from day one and we’ve been going forward 10 years now. My background in cooking began whenever I was a young boy. My mum was a really great cook and I was surrounded by really amazing home cooked food. It’s then developed into a love and passion for food and restaurants. I went to London whenever I was 17, trained at the most amazing college called Westminster Kingsway for three years. Then I worked in London for a further four. I did my time in Multi Mission Star restaurants. I worked at the House of Commons for two and a half years. So a really, really amazing time in London. I took some time after that to go and travel. I lived and worked in New Zealand and Australia and travelled through France and Southeast Asia, a broad spectrum of countries across the world.

Speaker 2 (04:44)
I came home and set up a home restaurant with my two partners, Steve Haller and Andy Ray, and that, as we say, is history. Being based in Northern Ireland, I believe, gives us a real edge against so many other bases. We have truly remarkable ingredients, really high-quality produce. In Home Restaurant, I try as much as possible to use as much as what is available to me. Our beef is truly fantastic coming from County Taron. We have our own organic veg farmer down in Patrick. We have our own fish guy coming from Coquille and Ard Glass. The quality speaks for itself, and it makes my job a lot easier taking something which is already amazing and putting it on the plate with my own touch. So yes, it’s truly remarkable produce. So across the spectrum of our menus, you really get part of my personality coming through in terms of my classical French training, my extensive travel through Southeast Asia, Australasia, and the Far East, Middle East, which is really important and it really helps me write my menus, as well as catering to the vegetarian, the vegan, the gluten-free. We’re trying to keep as much as work as our customer base is as happy as possible.

Speaker 2 (06:07)
Outside of the restaurants and the establishment that I worked in, I’ve always had a keen interest in competitive cooking today. For example, I represented Great Britain at the World Culinary Olympics in my early 20s, which is a fantastic experience. Numerous gold and best in show, prizes won, hotel the Olympics, etc. A massive, massive achievement of mine was representing Northern Ireland in the finals of Great British Menu five years ago. Terrific experience, real challenge, real insight. Thoroughly, thoroughly enjoyed it. I highly recommend to anyone who ever gets the chance to represent themselves, represent the restaurant, and more importantly, try and put Northern Ireland on the culinary map. Hi, guys. The first dish we’re going to do today is a roast Supreme of chicken, local free-range chicken from Armand. We’re going to roast that in some thyme, some butter, and some garlic. There’s as much extra flavour in there as we can. We’re going to serve that with porcini nocci template, a butter confit leek, and a selection of porcini and wild mushrooms. A little bit of wilted spinach, and then this really beautiful, rich roast chicken cream sauce. All right, so the first thing we’re going to do is cook the chicken breasts.

Speaker 2 (07:40)
We just season it first, so sea salt and cracked black pepper. Flesh side up. It’s a generous layer of salt. And get a nice medium hot pan, some light olive oil. Just going to place that in skin side down. So what a nice crisp exterior. The skin is really dry to help aid that crispy skin. Then before we’ve butchered down the chicken, we’ve brined it in a salt solution to help keep it more moist. Just going to get some nice colour on this, and we’re add some butter towards the end, get it nice and basted. We’re going to add some thyme and some crushed garlic. This is going to take about 6 to 8 minutes. In a hot oven, it’s about 185, full fan. Add a good knob of unsalted butter. Add our thyme. Add our garlic. Then all we’re going to do is just baste the skin of the chicken. So that lovely, fragrant, herby butter. And we’re just going to turn that over. Just going to have a little bath in this delicious flavour. Then we’re just going to go to the oven. Hot oven, 6 minutes. And that’s that’s on the chicken.

Speaker 2 (09:56)
Okay, so now we’re going to finish off our garner. So We started with Maris Piper or rooster potatoes for our Naki. Turned it into dry mash, seasoned it. Then we’ve added some rehydrated portini mushrooms, which are rehydrated in the water while we’re cooking the mashed potato just to concentrate all that flavour. Then we’ve added some whole egg, some rice flour, some potato starch. We’re taking this really lovely leek, slice it down. We cook that really slowly in garlic, thyme, rosemary, and butter. Then it with just some rehydrated wild mushrooms and some porcini. So medium hot pan, bit of oil, in we go with our gnocchi. We get a nice crust on that. Same with our leek. And then with our mushrooms, we’re just going to add them to our sauce. We’re going to bring that up to the boil, simmer it. So we just want a nice golden crust. Just touch more butter for good measure. Season it. We want to season as we go so the food absorbs the salt as opposed to the reasoning right at the end. Therefore, we have the salt sitting on top of the food. We’re going to put it into the oven for a couple of minutes.

Speaker 2 (11:53)
Our chicken’s had four minutes, give or take. And contrary to popular belief, generally, white meats like chicken are always over cooked. It doesn’t take that long. Whenever you take the meat out of the oven, we’re going to rest it. There’s going to be enough residual temperature just to keep cooking that protein, just finish it off. We’re going to keep basting it in this lovely herby, garlicy, buttery bath. We’re about another two minutes away on that. One minute away on our Naki. It’s exceptionally hot. I know it’s hard to get the feeling of heat across on the camera to you guys at home, but now we’re at 32 degrees over there. It’s about, I’d say, close to 40 here. By the time we get a full restaurant, the grill is on full whack and the oven has been open and closed. It’s a bit like Mordor. But you get used to it, no. Tolerate it, yes. But all for the love of the customer, love of the restaurant. Just going to rest for seven or eight just to let all that cooking liquor and the juice just relax because as soon as we take it out of the oven, it’s all tensed up.

Speaker 2 (13:07)
So we just wanted to chill out. In the meantime, I’m going to wilt some spinach, just a little bit of green veg for the bottom of the plate. So medium hot pan, a little touch of butter, a little touch of stock. Crack black pepper. This is only going to take 20 seconds. So you’re just softening that down. Lovely butter emulsion. You smell the fragrance of that black pepper. One thing we’re going to do with our sauce, just in case you think it hadn’t used enough butter in the dish, we’re just going to add a little touch more. To the sauce just to enrich it. It’s off the heat, we’re just going to stir a little bit of cold diced butter. It’s called Monte au beurre. It’s a classical French technique. You’re mounting the sauce with fat. We got a lovely, glossy, shiny, rich rose chicken cream sauce, some beautiful mushrooms. Then we’re going to start the plate. Okay, so I’m just going to take our chicken ever so slightly, neaten it up a little bit. Then we’re going to carve it. Three nice pieces of… You see that really beautiful, juicy chicken. We’re going to start with our spinach.

Speaker 2 (15:30)
Lekam. Then some of our mushrooms. And then we’re just going to fill the gaps in with our sauce. And it’s a little bit of fresh watercress. Finish it off. Bruce Irish chicken with porcini, naaki, wild mushrooms, roast chicken, cream sauce, some wilted spinach and watercress. We’ve cooked it, now we’re going to eat it. We’ve got a really beautiful crispy skin, herb-roasted buttered chicken. So cut into that. Our lovely cream sauce, our naaki. A really beautiful dish, balanced, seasoned, full of flavour. Really delicious. I love it. The next dish we’re going to do is a summer tomate salad with some spiced chickpeas and coriander pesto, some olives. We’re going to learn how to cook a piece of hake, a round white fish, loved and adored all across Spain. I I particularly like it. I think it’s a really beautiful, creamy, texture, fully-floured fish. We use a lot of it in the restaurant. I want to get a nice crispy skin, so I’m not going to season the skin with any salt because I don’t want to draw the moisture on the skin side. So we’re just going to season the flesh just with salt, no pepper.

Speaker 3 (17:49)
So pepper is a spice, so I don’t want that black pepper heat in the fish.

Speaker 2 (17:57)
Okay, so medium hot pan. Just some light olive oil. Just get inside down. Just lay the fish in away from you. I’m just going to let that sit. We’re not going to try We can touch it, move it, flip it. It’s one lovely crust before. If we try and move it too early, we’re going to disrupt the crust. This is only going to take about three minutes to cook, and there’ll We’re going to be enough residual heat in the pan just to finish it all. We want to get a bit of brown colouring on the bottom. Then whenever we come out the oven, we’re going to hit it with some butter and lemon juice, give it a quick bast. Then we’re going to build our garnish. You can see the protein of the fish is changing in colour. We’re going from a translucent to an opaque white. We want to see that two-thirds of the way through the fish. Then we know we’re going to take it off the heat. As you see, it start a slight browning of the skin. Make sure it’s nice and flat. We’re going to go in the oven 185, about three minutes.

Speaker 2 (19:33)
That’s our fish coming out of the oven. You can see here, we’re still not cooked all the way yet, which is perfect. I’m going to take this back to the heat. I’m going to turn the fish, hit it with some butter, some lemon juice. As you can see, that lovely hot foaming butter just getting our skin dark in a little bit more. Beautiful bit of local hake. This comes from our fishermen up in our glass, good keel direction. We’re just going to finish with a squeeze of lemon.

Speaker 3 (20:29)
It’s going to stop the cooking of the butter.

Speaker 2 (20:38)
So the garnish for this dish, it’s going to be some char-grilled artichokes, some spiced chickpeas. We’re going to dress that with a little bit of green olive tapinade. We have some really beautiful heritage breed tomatoes, a little bit of coriander pesto, and just some good arbequina olive oil. We’re going to ever We’re going to slightly warm that through. Chickpeas and our artichokes, a little spoonful of our green olive tapinades. Just get a glug of our olive oil, extra virgin olive oil. Just going to warm that through. We’re just going to dress our plate now. This is our summer salad of tomatoes, chickpeas, artichokes, olive, and a coriander pesto. Just going to start on the bottom of the plate with just a little bit of saffron, aioli. It’s just a saffron thread, lemon juice, garlic, and oil, emulsion. Just going to spread that like so. Just going to slice our tomatoes. Not too thin. So whenever we do a tomato dish like this, use our tomatoes at room temperature. A little selection. Just going to season those up. We’re going to lay those on the bottom of the plate. We’re going to go on with our Our lovely bit of fish.

Speaker 2 (22:33)
Then our garnish of our chickpeas and artichokes dressed in our green olive tapanaans. We’re a little bit of baby coriander, just to give a little bit of freshness. A little touch of that olive oil. So a summer salad, heritage tomatoes, coriander pesto, spiced chickpeas with charled artichokes and a piece of roast steak, saffron-ioci.

Speaker 3 (23:23)
Home first started in 2011. I was working in another restaurant around the corner called Morne Seafood Bar with the chef owner there, Andy Ray. I’d worked for Andy in Cayenne, which is Paul Rankin’s restaurant. Then when he went to open Morne Seafood Bar, he asked me where to come along. I really liked Andy, thought his food was great, and loved the idea, so I said, yes, of course. So after being in Morgan Seafood Bar for about six, seven years, it progressed as far as I could. And this is an industry that I really, really loved and I knew that I wanted to in. So the natural progression after that was to open my own place. I’d gone as far as I could in Morence Seafood Bar. The next natural step was to open my own restaurant. So myself and Andy become very friendly. We started to talk about a few things. I told them how I was feeling. We knocked about a few ideas. My original thing was, would Andy give me a hand? And then Andy said, You know what, Stevie, why don’t we just do it together? Which I was over the moon with because obviously a very experienced restauranteur, more than a really solid restaurant.

Speaker 3 (24:30)
So I was delighted when he said that he wanted to come on board. We started to have a look around town. We found a few different units that we liked the look of, but they were all very, very expensive. I didn’t have a lot of money to put in. And then there’s also the risk that you start something and it doesn’t work. So we both decided that we would start home as a pop-up. And we found not the most perfect unit in the world, but we found a unit that we thought we could work with. So we did that in 2011, and it was very quickly We realised that people did like it because that was one of our worry. You’re going to open up something and people just wouldn’t like it. We got very busy very, very quickly and we decided that we would start looking for apartment units. In our second year of home, which was 2012, we won a from the Michelin Guide, which was completely out of the blue and absolutely amazing for us. Obviously, getting such a serious award from the Michelin Guide is very, very flattering, but also brilliant for business.

Speaker 3 (25:30)
Especially for tourism. When there’s tourists here in the summer, a lot of those guys will just eat in places that are recommended by the Michelin Guide. So we’ve had that for a long time, and we were the first restaurant in the UK to be ordered a Bib Gremont that was open breakfast, lunch, and dinner seven days a week. The business today is fantastic. We’re in our 10th year in this unit, and things just keep getting stronger and stronger. We open for lunch and dinner every day, seven seven days a week, 12 until late. We’ve lots of great regular clientele and lots of new faces all the time. So we’re really, really excited about the feature for Home After 10 years and we’re still busy. One of the things I love about Home is the balance on our menu because it’s very, very easy to go to a restaurant that only does one thing. There’s a little bit of something here for everybody. One of the things I love about our menu is you can come in at lunchtime and you can get a big dirty burger or you can get a really, really healthy salad.

Speaker 3 (26:32)
Super salad with quinoa, cauliflower rice, pomegranates, pumpkin seeds, full of superfoods. So you have that. And then right in the middle, you have a beautiful scalp dish or a beautiful lobster dish. So you can come here with your friends, have a pint on a couple of burgers, or you can come here on a special celebration and have scalops and Champagne. That’s one of the things I love about home. Obviously, a big part of our sales is on drinks and wine, especially. That is something that we really spend a lot of time in on creating our wine list. So twice a year in home, January, January, in one of the summer months, we’ll do our home wine sale, which basically means that we offer our customers quite a big discount on their wine. What you find a lot of restaurants is that customers will come in and in their head, they’re going to spend £20, £25 on a bottle of wine. We have a discount that, so you can get a £20 wine or £25 bottle of wine for £12 or £15, which if a customer wants to do that, they can, of course, absolutely do that.

Speaker 3 (27:31)
But what we would like is for them to still spend their £20, £25 on wine and try something a little bit better, maybe something that they’ve had their eye on, but they’re a little bit nervous to try. That’s something that we do twice a year here and has been It’s been a great success. We also, at least twice a year, do charity events here. We do one for cancer every January, and we’ll always do another one in the summer. It’s been for mental health. It’s been for lots of great causes. We try to do two charity a year, our wine sale twice a year. And then obviously we do a lot of weddings and big celebrations like anniversaries and birthday parties. This is the bar at home. You can see, obviously, plenty of wine. As I mentioned before, we’re really, really into our wine here. Lots of house wine in there. These are all our Reds, all the Whites. And then in these fridges, there’s more Whites. The wine list is something that we spend a lot of time in home on because we think it’s really good food. It needs really good wine. It needs really interesting wine.

Speaker 3 (28:34)
It needs, obviously, the big headers that everyone wants to drink, like Pinot Griscio, New Zealand’s Sauvignon Blanc. But we feel that we need to offer a little bit more than that. Not educate people because it sounds like you’re being snobbish about it, but you get people an option and you can maybe bump them onto something else and discover something really beautiful and new. You’ll see all our gins. I think there’s about 16 gins here. Quite a lot of local gins as well. We’ve got Belfast Gin there. Cloud which is made by a Belfast guy in New Castle of Pontine. Really, really excellent gin. Got our brandies, got our whiskies. Big thing on Irish whiskey, especially, especially Bruce Mills, being local. We try to support local as much as we can. Home, the name Home It’s all about local produce and championing local artisan products. Down to our whiskey and our liqueurs. We also here sell a lot of local beers, a lot of microbreweries. The likes of Norn Ireland Brewing Company, not Northern Ireland Brewing Company, but Norn Ireland Brewing Company who make this for us, which is our home IPA, only available here, which is really, really good.

Speaker 3 (29:42)
It’s our first run of it, and it will change through time depending on seasons, etc. So a big thing here, home, it’s all about local, it’s all about supporting local as much as we can.

Speaker 1 (30:00)
Hi, everybody. Today, I am going to show you how to make our raspberry gin fizz. So first of all, we start off with the most important ingredient, gin. This is a local Belfast gin from just outside Belfast, called Belfast Artisan Gin. Done in traditional London dry gin with lots of juniper, and they also use heather and rownberries when they’re instilling this. So first of all, we start off with 50 millilitres of this. Also, we’ll use 35 millilitres of raspberry purée. As well as 35 millilitres of pasteurised egg white, and 10 millilitres of sugar syrup, just to be sure. And also 20 millilitres of fresh lemon juice. So we’ll egg wipe it in this cocktail. We will have the lemon juice. So it’s important to dry shake this first as it will make it nice and frothy, give it a nicer overall mouthfeel in the cocktail. So that’s your dry shake. As simple as that. All right. You’ll add the ice and give it a good frothy shake. Okay. There we go. Nice and frothy. A couple of ice cups. And now to add the Fizzbit to the rasborium fizz. I’m going to top with some soda water, straw, and top it off with some free drys raspberries.

Speaker 1 (32:31)
There you have it, guys. One raspberry gin fizz. One of my favourite things about working in the restaurant industry is, of course, wine. We have a fantastic selection of wine here. Let me tuck you through a couple of my favourites that we have here. First of all, I will start with a white. We have this Hunter’s Chardonnay. We do like to keep things local in home restaurant here. We want wine Unfortunately, it’s one of those things that we can’t really do that with. But the great thing about this Hunter’s Chardonnay is Hunter’s Vineyard was set up in the late ’70s in New Zealand by a Belfast man called Ernie Hunter, him and his wife. This is one of my favourites they have to offer. So lovely Chardonnay. It’s done in a bit of an old-world burgundy style. So you’ve got a lot of fresh oak that is matured and nice creaminess and matured on its leaves for a while and all around fantastic wine. This definitely would be one of my picks when I’m coming in for dinner in here. For something red, we have this lovely red from north of Italy. This is from a winery called Pasqua, which in Italian means Easter.

Speaker 1 (33:48)
That’s fantastic wine. This is a really, really great value wine. It is from the same region in Veneto where Amaroni wine is made, but slightly different grape varieties. This is mostly merlo, but they do it in the same style as Amaroni is made, where they dry out the grapes just before pressing, dries out, concentrates the sugar, leaves a really nice full body, but very smooth and powerful red wine.

Speaker 4 (34:15)
You’ve just heard from our Assistant Manager, Brian, chatting about some of his favourite wines and cocktails. I’m going to chat about one of my favourite beers that we’ve got here. It’s called Maggie Sleep, and it’s from the Whitewater Brewery in Kilkeel, which is based in County Down. This is her. She’s classed as a formidable IPA. Basically, we have been using these guys from the day and our that we opened. We are a big supporter of local craft. And Bernard has been one of the producers that we’ve used pretty much from the day that we’ve opened, not only in home restaurant, but more than Seafood Bar Belfast, which is our sister company. Over the years, they have produced a Stout, an Amber Eel, a Belfast Lager. This one is one of my favourites. It’s quite hoppy, quite citrus, quite floral on the nose, but it does pack a punch. It’s 4.7% in alcohol. It pairs very well with spicy foods. Some of our food here, there is a bit of an Asian twist. Chef does like to explore a bit, but we do like to keep it contemporary and Irish at the same time. This one pairs very well.

Speaker 4 (35:31)
This IPA has an abundance of aroma hops. It’s crisp and citrus with a fresh clean water upstream finish. The abundance of grapefruit is quite telling on the palate. Delicious on its own, or as I said, paired with spicy food.

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