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TRAVELLER
BELFAST’S CATHEDRAL QUARTER
might be the
modern cultural hub of the city, buzzing with galleries,
restaurants and bars, but Nick’s Warehouse was there
long before it became the hip place to hang out.
Set up over 20 years ago by chef Nick Price and his
wife, Kathy, the three-storey eaterie is housed in a
former whiskey warehouse, which recalls its industrial
past with bare brick walls and restored Victorian
pillars. It’s a vibrant place with chefs whirling round
the open kitchen as they concoct hearty plates of
roasted meats and grilled fish.
Price has done more than almost anyone to
champion Northern Irish food, from promoting the
slow-food movement here to organising an array of
local food groups. Originally from Killinchy, south of
Belfast, where he helped set up and run the famous
Daft Eddy’s pub and restaurant, he has been sourcing
from local producers for his own restaurants long
before it became fashionable.
Venison from the Finnebrogue Estate competes on
the menu with local sirloin steaks, dry aged for over a
month, while Price works with nearby Glastry Farm
Ice Cream to develop a variety of wacky flavours for
diners, such as rhubarb and custard.
The decades of hard work he has put in to Northern
Irish food has played a huge part in creating the
vibrant scene today. “People are surprised at the
quality they get when they come here,” he says. “They
may not have thought of it as a food destination, but
Belfast punches above its weight.”
Nick’s Warehouse. 35-39 Hill Street, Belfast;
tel: +44 (0)28 9043 9690, nickswarehouse.co.uk
THE FOOD CHAMPION
Nick Price, Nick’s Warehouse
“People are
surprised
at the
quality
they get
when they
come here”
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