Who's cooking in the Bushmills Banquet kitchen?Nov 10, 2021
Gary Stewart from Tartine at Distillers Arms and Stella Bolton from The French Rooms heads up the team and are delighted to announce their collaborators for the upcoming Bushmills Banquet.
Tartine is an award-winning restaurant located at the Distillers Arms in Bushmills. Gary Stewart from Tartine won Restaurateur of the Year 2017 at NI Institute of Hospitality Awards and was the Ulster Chowder champion at Rathlin Sound and Maritime festival in 2017. The Restaurant won the Northern Irish Tourism Award for Best Food Tourism Experience 2016 and is listed in the Georgina Campbell Ireland Guide. Tartine also caters for small boutique weddings.
The Distillers Arms was originally home to the Bushmills Distillery owners, spending some years as lodgings and pub before being converted to the Restaurant, retaining many of its original features. The Restaurant comprises of 3 beautifully appointed, interconnecting areas, each with a contemporary selection of local artists' original paintings and prints. The lighting is low, the atmosphere relaxing and the service attentive. Their cooking style could be described as Modern Brasserie and they are proud to use a variety of locally sourced produce.
Distillers Pickle Sauce is made in small batches by local Award Winning Chef Gary Stewart of Tartine Restaurant in Bushmills. This delicious condiment tastes great with Cheeses, Charcuterie, Burgers and in Sandwiches. It is available to buy online at the Artisan Market online and Quality Delis and Farm shops.
Stella Bolton and her team at The French Rooms Bushmills offer a pleasantly relaxed, informal and friendly licensed restaurant offering simple French-inspired and elegantly presented dishes priced for regular visits and not just for special occasions.
The Restaurant is imaginatively designed with zinc-topped tables and bar counter setting the tone. There are French-inspired wall decorations, hideaway 'snugs' and a Petite Salon' with a cosy open fire. For small parties, the semi-private area, affectionately known as the "Moulin Rouge", is the perfect spot for parties for up to 10 people.
Menus feature bistro classics such as Croque Monsieur, eggs royale and Steak Frites, as well as the very popular Tarte Flambee and gourmet sharing platters.The French Rooms
Trudy & Sean Brolly
Trudy and Sean Brolly opened the Ocho Tapas restaurant in the seaside town of Portrush in 2015, bringing their love and passion of Spanish cooking to Ireland.
Ocho Tapas serves fresh, local seafood and freshly prepared dishes in a relaxed and friendly atmosphere using locally sourced produce. They can also accommodate vegetarian, vegan and gluten-free dietary requirements, and there is a children's menu available. Ocho Tapas also has a great selection of wines and local beers.
At Ocho Tapas, they source most of their raw ingredients locally. Still, some ingredients such as Morcilla, Jamon Serrano and Padron Peppers can only be sourced in southern Spain and Sobrasada, from Mallorca.
The award-winning Ocho Tapas operates from The York Inn Portstewart whilst their Portrush restaurant is being renovated. Stunning sea views and delicious tapas make a visit to Ocho Tapas, the perfect staycation venue for those who crave a Mediterranean escape.
Rob Curley - Slemish Supper Club
Chef Rob Curley has more than 20 years of experience in the restaurant trade, having worked previously in L'Ecrivain (1 Michelin star restaurant) and Shanahans on the Green in Dublin.
He is a private Chef, specialising in fine dining using top class produce and modern cooking techniques.
He runs the award-winning Slemish Market Supper Club, a fun, creative and innovative popup dining experience using produce from Slemish Market Garden in Ballymena and the Glens of Antrim in Northern Ireland. This is a six-course surprise menu comprising a drink, wee bite (snack), starter, fish course, meat course and dessert. The supper club is held in different venues around Ballymena, the Glens of Antrim and Northern Ireland.
Rob is no stranger to Bushmills and surrounds. He cooked a bespoke menu for celebrations at Tartine at The Distillers Arms for their 10th birthday celebrations and has brought his supper club to Rathlin to name but a few of his adventures.
The Bushmills Banquet team were cheering Rob on at The World Paella Day Cup 2021 when he competed in Valencia, cooking with the best tapa chefs in the world. This Chef never fails to impress with his innovation and drive to stretch our imagination using the best of local produce.Slemish Supper Club
Jacque Warke heads the team at Warke's Deli. Nestled at the top of Portstewart Promenade is Warke's Deli, offering visitors both an opportunity to sample some local delicacies, as well as taking a taste of the Causeway Coast home with them.
Those who want to experience Warke's Deli at home can simply purchase items, like delectable hummus or crunchy granola pots from their store. Warke's has become the place to visit on the North Coast for hampers, picnics, catering for special events in addition to their delicious café offering.Warkes Deli Products
The Bushmills Banquet celebrates the launch of Slow Food Causeway