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Getting to know… Stephen Kennedy, Balloo House

Balloo House is one of my favourite restaurants in the North. Working there is Fine Dining Manager Stephen Kennedy (who’s a little camera shy too), who has been kicking around in the hospitality industry for nine years now. He still wonders, however, what would have been if he’d went into the kitchen instead, so sit back and get to know a little bit more about Stephen…

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Getting to know… Jasper Castel, the Boathouse

Getting to know… Jasper Castel, the Boathouse

Being a city boy and all, the Boathouse in Bangor is, for some bizarre reason, one of the few restaurants in the North that I have yet to review. I’m sure I’ll creep out of Belfast some day and finally get reviewing, but in the mean time, you can find out some more about Jasper Castel, the owner/manager right here…

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Restaurant Review: Rayanne House

There’s a quiet serenity as we sit looking out the large open bay windows. Candles provide the lighting; in the distance beyond lush, green trees is a hint of the Irish Sea. Inside we receive a toasty warm welcome from one half of the husband and wife team who run Rayanne House.

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Getting to know… Alain Kerloc’h, Ox Belfast

Getting to know… Alain Kerloc’h, Ox Belfast

I couldn’t think of a better person to start our new ‘Getting to know…’ feature than Alain Kerloc’h, restaurant manager and co-owner of Ox Belfast. Alain has been working in the hospitality industry since 1990 and not only is his restaurant Forked’s favourite in the North, he’s been a great friend of the site, too. So sit back and get to know Alain a little better…

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Interview: Antonio Carluccio

It’s an ominous sign. An interview is requested. An email returns, requesting a list of questions. Suddenly I’m in the middle of two PR companies and someone decides that about a third of what I’d planned to discuss is a no go.

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Restaurant Review: Critics’ Table at James Street South

There’s something courageous putting yourself out there for criticism. Sure, it’s what chefs do every day, with every element, every dish that leaves a kitchen. Every morsel and flavour is there to be criticised by those spending their hard-earned money. But mostly it’s done in hushed whispers at the table, our Northern Irish restaurant temperament mirroring the Lego Movie’s ‘Everything is Awesome’ mantra out loud instead of our real thoughts.

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Goats Cheese and Beetroot Salad

To celebrate National Vegetarian Week, Home Restaurant has provided us with this and two other recipes (Herb Gnocci wild mushroom ragout, rocket and fennel salad; Salt and Chilli Tofu). 

Ingredients
2 beetroots washed
100mls balsamic vinegar
1tsp brown sugar
250g rindless goats cheese
2tbsp walnut oil
150mls whole milk
1 head of yellow or red chicory
1 Granny Smith apple, sliced
25g walnut halves
25g castor sugar
25mls water
50g baby watercress
1 punnet pea shoots
2 stalks of blanched asparagus, thinly sliced
1tbsp cider vinegar
1tsp Dijon mustard
100mls rapeseed oil

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Herb gnocchi, wild mushroom ragout, rocket & fennel salad

To celebrate National Vegetarian Week, Home Restaurant has provided us with this and two other recipes (Goats Cheese and Beetroot Salad; Salt and Chilli Tofu). 

For the herb gnocchi:

250g mashed potato
1 egg yolk
40g plain flour
40g potato starch
1tbsp chopped parsley
1tbsp chopped tarragon

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Salt and Chilli Tofu, Napa Slaw and Chilli Jam

To celebrate National Vegetarian Week, Home Restaurant has provided us with this and two other recipes (Goats Cheese and Beetroot Salad; Herb gnocchi, wild mushroom ragout, rocket & fennel salad). 
Ingredients
1 small block of silken tofu, available from Asian supermarkets
150g rice flour
150g potato starch
200mls sparkling water

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Buttermilk Panna Cotta with rhubarb and sugar glazed barmbrack

BUTTERMILK PANNA COTTA WITH RHUBARB AND SUGAR GLAZED BARMBRACK

 This dessert is kind of like rhubarb and custard.  The buttermilk cream is somehow very light yet rich and satisfying.  The addition of buttermilk gives an intriguing balance and allows me to claim this Panna Cotta as an Ulster recipe.

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