The saga continues for Jonny and Christina Taylor

“IT was a bit like a break-up,” says south Belfast restaurateur Christina Taylor on the closure of Blank, the no-menu fine dining restaurant she set up with her husband Jonny in 2021.

“It’s like when you’re with someone and one day you realise that it’s not really working. You love living with them, but you know living without them would be easier.”

The couple made the difficult decision to close their award-winning restaurant in April due to the ever-increasing financial strain that the hospitality sector is facing.

“It’s really sad but it was necessary,” she adds.

The 10 best binge-worthy TV shows to watch over Christmas and the New Year

Gavin And Stacey: The Finale features happily ever after

“There comes a point where you just need to be prepared to walk away... some things are just not worth the price you pay.”

However, as with the aftermath of every break-up there also comes the time when you have to move on - and that’s exactly what the couple are doing.

Instead of closing Blank completely the duo have opened a new restaurant in the same Malone Road location. Saga will operate as a more casual and accessible dining experience.

Named after the journey ingredients make from the fields to our forks, it also aptly describes Jonny and Christina’s own journey within the hospitality business.

Originally from Antrim, Jonny spent 10 years in Scotland working and running award-winning kitchens and gaining experience working at senior level for some the biggest chefs in the industry, including Paul Rankin and Jamie Oliver.

Similarly, Christina has worked in a managerial capacity for some of the biggest companies in the UK hospitality sector including Living Ventures, Carluccio’s and Jamie’s Italian.

Given their combined credentials it’s no wonder Shed Bistro quickly became a must-try when the couple bought it over in 2018, winning the NI Food Award for bistro of the year and NI Hospitality Award for casual dining of the year in Co Antrim in 2019.

Two years later they opened Blank which was listed in the Michelin Guide just 15 months after opening.

“When we were thinking about what to do next there was a steakhouse on the table for a while,” Christina confesses.

“But we decided against it purely because we didn’t think we were in the right location.

“So, then we looked at what was around this part of Belfast, and we realised that people just want to have good food in a place that’s a bit more causal.”

Although the new restaurant will offer an a la carte menu and a more relaxed atmosphere there are some elements from Blank that will remain.

“There will be some recycled dishes from Blank, like the duck dish from our last tasting menu,” explains Christina.

“It maybe won’t be as elaborate as before, but it will still be good, proper cooking.”

Despite there being many new additions to the menu, there is one dish in particular Christina is excited for guests to try.

“The wagyu carpaccio – oh my word, I’m telling you that should be our signature, the dressing on it is amazing,” she enthuses.

“Jonny always says ‘Eat local, think global’; we’re still really committed to using local produce, but we also want to offer different flavours and experiences when it comes to our food.

“A lot of thought has been put into the new menu, particularly the vegetarian and vegan dishes because we wanted make sure it wasn’t something generic.”

And of course, given that Blank was shortlisted for wine experience of the year at this year’s YesChef Ireland Awards their dedication to providing drinks that complement their dishes will also continue when Saga opens.

“We’re very much wine enthusiastic and that will be something that remains,” says Christina.

“We still care about drinks, and we still want to make them special and different than other places.”

The Taylors are not the first restaurateurs who have had to rethink their business model in recent times.

In May chef Michael Deane opened mrDeanes in place of his Michelin-starred fine dining restaurant EIPIC. And earlier this month chef Gemma Austin announced that A Peculiar Tea would be going back to its roots as a pop-up whilst she focuses on her new restaurant, Era, which will also centre around ‘good food cooked right’.

“A few people have asked me if I felt ashamed or embarrassed when we announced Blank was closing,” Christina recalls.

“I think other people that have had to close like Michael Deane and Gemma Austin understand why we’re doing it – it’s sense over pride.”

Saga will be open for business every Thursday to Sunday from June 13.

“The feedback we always get from guests is how good the team is,” says Christina.

“That’s not changing, it’ll be the same people doing the wine and the same people cooking the food.

“Since we announced the closure so many people have told me they wish they’d come earlier, so don’t make that mistake again,” she laughs.