Bull and cockerel spit pops up at Clandeboye

Bull and cockerel spit pops up at Clandeboye

Belfast restaurateur Nick Price with Coq and Bull brasserie executive chef Ian Lyttle and the famous Bull and Cockerel spit used by Heston Blumenthal on Channel 4’s Great British Food programme which will be a permanent feature outside the new brasserie at the Clandeboye Lodge.

 

Legendary Belfast restaurateur Nick Price, former proprietor of Nick’s Warehouse, has been working with north Down hotel, the Clandeboye Lodge, to enhance its offering at the new Coq and Bull brasserie prior to the launch of its new summer menu.

Nick said recently that he felt it was great to be back working on the summer menu with the team at the Clandeboye:

“They aren’t afraid to experiment and their ethos of ‘good, honest food’ and appetite to use local produce, served to the best possible standards, is commendable,” he said.

Nick is pictured here with the famous Bull and Cockerel spit used by Heston Blumenthal on Channel 4’s Great British Food programme. It was now be a permanent fixture outside the brasserie. Heston used the spit to alternate between roasting his joint of beef over a coal fire and cooling it with nitrogen – to make a tender meat feast.

Pim Dalm, managing director of the Clandeboye Lodge Hotel, added:

“It’s great seeing Nick back in his whites and together with Ian Lyttle, our executive chef. They have created some beautiful new summer dishes. I’m also delighted we have tracked down the Sophie Dickens sculpture, it’s a great fit for the new brasserie and is a stunning new feature in our gardens – here’s hoping for a summer of alfresco dining on our new terrace so all our customers can enjoy it.”

The dishes on offer are the finest locally sourced produce with new additions including green pea and mint soup with Clandeboye estate yoghurt, lightly smoked Glenarm salmon fillet with tomato and cucumber salsa on crushed new potatoes with fresh mint and butter, Coq & Bull skewers of char-grilled chicken with lemon & chilli mojo and rump steak with cracked black pepper sauce. For dessert, peanut butter shortbread with Glastry Farm chocolate and salted caramel ice cream.