TWO well-known Belfast chefs have joined together to launch a new restaurant in the landmark St George's Market.
Andy Rea from popular city eateries Mourne Seafood Bar, Home and La Taqueria and Danny Millar, former head chef for Balloo Inns, are behind the new Stock Kitchen & Bar in the listed Victorian market building.
The restaurant, which is due to open at the end of June, replaces the long-standing George's of The Market, which closed in February after 18 years.
At the time the owners said it was "no longer economically viable" to continue trading, citing high running costs and "lower than normal of consumer spending" as key factors in the closure.
Speaking to The Irish News, Mr Millar, who will be in charge of the food at the new restaurant, said he is excited about cooking again in the city for the first time in over a decade.
"I'd been looking at a few sites in Belfast," he explained.
"I finished up with Balloo Inns a few months ago and had been looking to do a solo project and was approached by some different sites. Then Andrew came to me and said he had been asked to take on St George's Market and enquired if I was interested in running it.
"The last time I cooked in Belfast was 12 years ago when I was head chef in Cayenne and food has changed so much since then. There has been a real revolution and there's some great restaurants in Belfast for a city of our size. What I want to offer is something just a wee bit pared back. I want to keep it simple and let the ingredients speak for themselves," he continued.
The new restaurant and bar is set to create 30 jobs once operational, with recruitment ongoing. Despite the challenging recruitment environment within the hospitality industry as a whole, Mr Millar believes the eatery's unique location and opening hours will make it an attractive proposition.
"Compared to the hours that we've done in the past it's quite a small service. We are only open Thursday night to Sunday lunch so staff will get four nights off and four mornings and three full days. So it's a good offer and I think it will be easier for me to try and get staff and more importantly retain them," Mr Millar said.
As for the menu itself, the chef, who has previously appeared on BBC's Saturday Kitchen and on the Great British Menu, is promising a "taste of Belfast".
"I'm going to keep it very simple and it will be very much market and seasonal led," he said.
"We're going to do a lot of nose to tail, I know that's quite trendy and it's something I'm quite passionate about. So like big Dover sole, whole langoustines, whole lobsters.
"I want people to come in and get a taste of Belfast, especially tourists. There's nothing wrong with a bacon and egg soda, but I think we've got so much more to offer."
"I'm 47 and I'm at a stage now where I want to cook food that I want to eat," he said.
Cognisant of the fact it is a tough environment for the restaurant trade across the UK, Mr Millar remains confident the new venture can be a success and is up for the challenge.
"I'm biting the bit to get at it, I really am. It's my home city and I'm very proud to come from Belfast.
"I'm very confident in my cooking ability and I think because it is in the market it gives it another attraction and they will both feed off each other.
"Restaurants fail all the time, the success rate is not high and it is always going to be a gamble, but I think it is worth the investment," Mr Millar added.
