On Saturday I got to check out the Taylor & Clay restaurant in the brand new Bullitt Hotel in Belfast. I’d been following Bullitt’s progress and had heard great things about it’s boutique rooms, food and general ambience.
There’s no doubt about it, this is a very cool lifestyle hotel in the heart of Belfast’s city centre. Taylor & Clay is the hotel’s main restaurant and prides itself on using local food. The restaurant itself is stylishly decorated, with strong masculine accents. I loved the rich tan leather booths, the dark wood and marble tabletops. The kitchen is in full view of diners, which is something you may or may not like.
Phill and I dined at Taylor & Clay for lunch, where we enjoyed small hot plates of food for starters, generous main courses and dessert too.
SMALL HOT PLATES
We tucked into the beef shin fritters with sunflower tahini and pickled sausage with burnt onion sauce. For me, the highlight was the accompanying dip/sauce on both dishes. The tahini was a really interesting and tasty accompaniment to the beef and the burnt onion sauce had a real spicy kick to it and worked well with the thinly sliced pieces of sausage.
Phill and I both opted for a main course from the Specials Menu. Phill got the Hannan’s salt aged ribeye, fries and béarnaise sauce. The steak was cooked perfectly (medium rare), the fries were proper old-school handcut potato chips deep fried (they reminded me of my Grandmother’s homemade chips which was a very good thing!) and the béarnaise sauce was just divine.
I opted for the Smoked Haddock Fillet with Leek and Saffron Kedgeree. I adore smoked fish but had never tasted kedgeree so I was excited to try the two together. And this dish didn’t disappoint. In fact, it was the highlight of the lunch for me. The haddock was tender and the egg, rice, leek and saffron combination was fragrant and delicious. I’m definitely going to try my hand at kedgeree at home soon.
Phill choose the Bramley apple pie with vanilla ice cream. It was tasty but definitely not the best apple tart we’ve ever tasted. I got the Achill Island sea salt and caramel cheesecake which was very good indeed. I love cheesecake at the best of times and when I saw that Achill Island sea salt was used I knew I had to pick it. Every summer holiday was spent in Achill Island when I was young so of course I had to sample their famous sea salt.
It’s always great to see a local restaurant use local produce – not just when it comes to the meat, but the seasonings also.
The food and the service was excellent at Taylor & Clay. I absolutely adored the interior of the restaurant and the beautiful rustic plates are worth mentioning too. Phill and I were so impressed we purchased a gift voucher as a Christmas present for a couple.
Thank you to Bullitt Hotel and Taylor & Clay restaurant for having us. The food we ordered was complimentary and this is an honest review of my experience.