Seared Glenarm Salmon with Horseradish Cream and Beetroot Salad
Paul and Nick love this clean, simple and delicious fish course “fit for a castle”, which they describe as both natural and earthy.
Ulster-Scots Summer Broth
Paul and Nick prepare a fresh and summery broth which they describe as a “Scottish-Ulster fusion”, cooking the vegetables separately to keep them crunchy.
Lobster Stuffed Baked Potato with Hedgerow Salad
This is the dish which makes Paul admit Nick is a genius – Lobster Thermidor with an Ulster-Scot twist: the creamy mixture of cooked lobster meat, egg yolks, mustard, cheese and lemon zest is stuffed into a potato skin.
Seared Scallops Salad with ‘Scad the Beggars’ & Rocket
Paul and Nick fall in love with this brunch-style starter with big rustic flavours and ingredients and colours that scream of Ulster and Scotland. The ingredients all belong together, with scallops adding sweetness and the oatmeal bringing wholesomeness. A dish to eat, not to look at!
Fillet of Brill and Prawns ‘in a bag’
The chefs love the drama of the dish hidden in a parcel, which locks in the aromas and the juices. The prawns are sweet and the fillet of Brill remains soft, delicate and lightly perfumed with tarragon and lovely buttery juices. Superb!
Cock-a-leekie Terrine, Whisky Vinaigrette
The chefs rely on gravity to set this chicken and prune terrine without gelatine. The crumbly, fragile texture of the dish eats divinely, and Paul and Nick love their whisky vinaigrette, which brings everything together.
Mackerel Tartare with Pickled Vegetables
The star of this fresh little salad is raw mackerel – Nick and Paul experiment with this fancy starter. They admit it’s a bit cheffy but it’s also clean and delicious. Will you give it a go?
Baked Monkfish, Queenie Scallops, Tomato & Basil Cream
This is a dream fish starter which tastes sensational but requires some preparation time. Paul and Nick love the texture of the baked monkfish and the sweetness of the scallops. They describe their basil cream as one of the best fish sauces in the world, with the cherry tomatoes bringing a hint of acidity.