Pleno Viura Chardonnay (12.5%) £14.75
A dry, crisp and balanced white, with a refreshing lemon and apple character.
Pleno Tempranillo (13.5%) £14.75
Chosen as a Best Value Wine of the Month by Decanter Magazine. This is a lovely soft, easy drinking Tempranillo with bright cherry and strawberry fruit. Medium to full bodied.
Principe de Viana Garnacha Rosado, Navarra, Spain (12.5% Vol) £15.00
“86/100. With an electric pink color & candied aromas of watermelon and cherry, this is a rosé that’s juicy, lively & pleasant. Flavors of raspberry & plum.” (Wine Enthusiast)
Chateau Vieux Barrail (13.5%) £20.25
Merlot, Cabernet Sauvignon and Cabernet Franc blend. This red shows luscious fruits with a touch of toasty oak, richness and complexity. It isn’t often a Bordeaux with this range of flavours and complexity comes along at this great price. Made by Bertrand Bourdil, former winemaker at Château Mouton Rothschild!!
Pasqua Soave (12%) £10.25
A lovely, delicate wine with aromas of lemon and citrus fruits. Very fresh with a typical almond flavour on the finish.
La Crochette Macon Villages (13%) £14.95
100% Chardonnay grown in a limestone-clay soil. Buttery, crisp Chardonnay with an attractive, lemon acidity.
Porta 6 Tinto (13.5%) £9.95
“GOLD MEDAL WINNER” (Los Angeles Intl. Wine Competition) “OUTSTANDING. ..the aroma shows intense, ripe summer pudding fruits with a spicy accent. Refreshing, modern style with linen-textured tannins & bright acidity, the fruit & oak are well-integrated. Long finish.” (International Wine & Spirit Competition) As seen on BBC’s Saturday Kitchen! James Martin’s favourite!
Masi Renzo Chianti (13%) £10.50
Excellent balance. Medium to full bodied red with intense red and black cherry tones. From the award winning and highly respected Paolo Masi.
Domaine de la Vieilles Eglise Julienas (13.5%) £14.95
Lesser known Beaujolais Cru but well worth seeking out. Made from the Gamay grape grown on granite soil. Medium bodied, soft fleshy red with up front raspberry fruit. A beautiful deep ruby colour with hints of violet. Well-balanced wine.
Palacios Remondo la Montesa (14%) £17.50
“90/100”. (Penin Guide to Spanish Wine 2009) 45% Tempranillo, 40% Garnacha and 15% Graciano and Mazuelo. Aged in French oak for 14 months. A rich and generous palate, with notes of hedgerow, blackberries, vanilla and spice all evidenced. Excellent length and fine tannins.
Rioja Vega Crianza 50cl (14%) £13.75
"Lovely Rioja, very contemporary in style but hailing from an ancient estate near Haro and made using Tempranillo and Mazuelo. Aged in oak, but not overly so, it is bright and smooth with flavours of vanilla, spices and cherries. Excellent with game such as pheasant or partridge." (The Independent)
Wildflower Pinot Grigio, Recas, Romania (12% Vol) £15.50
Opulent aromas of grapefruit and peach follow through to the palate. Light in body, abundant melon, apple and a citrusy finish
The Holy Snail Sauvignon Blanc, Loire, France (12%) £17.50
Old World Sauvignon that is a half way house from a Sancerre to a Kiwi, fruit driven style
Captivatingly fresh, beautifully balanced, long and full in the mouth. A firm favourite.
Saladini Pilastri Falerio (13%) £18.75
Organic! Like a super charged Pinot Grigio. “88/100. (Trebbiano Toscano, Passerina & Pecorino): Broad & horizontal yet weightless, with flavors of aromatic herbs & stone fruits, this builds nicely on the back end, finishing with a subtle dusty saline character & hints of passion fruit & banana.“ (Ian D’Agata, Vinous)
Domaine des Lauriers Picpoul de Pinet (13%) £19.75
Fine notes of honey, citrus fruit, green lemon skin and asparagus which intensify in the mouth. Supported by a lively finish. A club favourite!
The Jumper Sauvignon Blanc (12.5%) £19.50
Tiny boutique production of 10,000 cases per year! From Hunter`s Winery, established by Belfast man Ernie Hunter. “4.5 STARS. Immediately appealing..up front & flavoursome & very tasty.” (Wine Orbit)
Hörner Riesling, Pfalz, Germany (12% Vol) £20.25
“89/100” (Best of Riesling 2020, Meininger, May 2020) Classic notes of sherbet, lime and honey. Dry but luscious. Bound to become a cult classic. Ideal with full flavoured dishes especially those with spice.
Delheim Estate Chenin Blanc, Stellenbosch, South Africa (13.5% Vol) £18.75
Award winning family owned estate making wine since the 1930s. Sustainable agriculture. Packed with aromas of white and yellow peaches, guava and pineapple. Crisp and zesty. Great stylistic alternative to Sauvignon. Green melon flavours round off the lingering finish. Gorgeous!
Alba Vega Albariño (13%) £21.75
Peach, pear, almond and fresh herb flavours mingle in this round, sleek white. This 100% Albariño is perfect with fish and shellfish.
Ameztoi Txakoli (10.5%) £25.25
"92/100. Aromas of lime zest, jasmine, chalky minerals and green tea, with a hint of pear in the background. Fresh and sharply focused on the palate, offering bitter citrus pith and green apple flavors that spread out slowly on the back half. Shows excellent focus and lift on a long, incisive finish that emphatically echoes the lime and floral notes." (Josh Raynolds, Vinous)
Willm Gewurtztraminer (13%) £26.95
A unique grape variety that reaches its full potential in Alsace. It's often described as having a nose like rose petals and lychee, and this lush selection from Willm matches that description with a spicy note that's extremely refreshing.
Wildflower Pinot Noir, Recas, Romania (12.5% Vol) £15.50
“red fruits to the fore, with elements of cherry, redcurrant & cranberry and the right amount of refreshing acidity, to hold it all together.” (Business Post)
Nampe Cabernet Sauvignon, Mendoza, Argentina (13.5% Vol) £15.50
“Berry aromas are touched up by mild clove and cinnamon notes ..plump, fleshy palate
offers savoury plum and berry flavors.” (Wine Enthusiast)
Les Yeuses Merlot (13%) £17.25
“SILVER Medal” (Concours des Grands Vins du Languedoc Roussillon) Medium bodied, ripe red with damson and plum notes. In the style of quality St. Emilion/Pomerol Bordeaux. Balanced and great value.
Delheim Estate Shiraz Cabernet, Stellenbosch, South Africa (13.5% Vol) £18.75
70% Shiraz, 30% Cabernet Sauvignon. Aromas of juicy red & blackberries, warm spice
& pepper notes. Velvety mouth-feel with a medium bodied structure showing red cherries,
blackberries and black pepper with a slight savoury undertone.
Lapaccio Primitivo (13.5%) £18.50
The climatic conditions in Salento are well-suited to strapping offerings such as this. Maraschino cherries and black-blooded plums flood the perfume and the palate, with the latter showing great depth and focus.
La Linda Malbec (13.5%) £20.50
"90/100. Polished, crunchy, ripe strawberry and cherry. Complex and robust, the intense palate smooths out to an elegant finish. Great value" (Decanter World Wine Awards)
Loron "Jean" Gamay Noir (13%) £21.95
"GOLD MEDAL" (Gilbert & Gaillard) The Loron family feel the Gamay grape has never received the attention it deserved. This brilliant re-imagining will amend that. Aromas of ripe blackberry & blackberry, liquorice, spice & minerality. Round palate with juicy flavours, great balance, freshness and elegance. Light to medium bodied.
Domaine des Anges Côtes du Ventoux (14.5%) £21.95
Owned by Gabriel McGuinness of Limerick. Made by Ciaran Rooney of Dublin. Rich raspberry flavours with touches of liquorice and chocolate on the nose. Subtle woodland fruits on the palate, followed by silky tannins leading to a full, rich finish. Only organic methods of agriculture are practiced at the Domaine.
Coto de Hayas Crianza, Campo de Borja, Spain (14% Vol) £17.50
30+ year old 60% Garnacha & 40% Tempranillo. “86/100...spicy aromas of cola nut & cloves, ripe fruit & a sleek palate with a finish dominated by oak flavours.” (Wine Advocate
Chateau du Fleurie, Beaujolais, France (13.5% Vol) £29.50
“91/100. Bursting with aromas of sweet cherries, raspberries and roses.Medium to full-bodied, layered and lively, with fine tannins, good concentration at the core and bright acids, it’s keenly priced and worth seeking out.” (Parker’s Wine Advocate)
Palacios Remondo la Vendimia (14%) £23.95
From Alvaro Palacios, Decanter Man of the Year 2015! "89/100. Aromas of savoury cedar & fleshy purple & black plums. Full-bodied & smooth" (Natalie MacLean)
Saladini Pilastri Rosso Piceno (13%) £19.95
ORGANIC! “88/100... 70% Sangiovese and 30% Montepulciano..good length & lovely balance, with pretty floral notes that linger. Saladini Pilastri is an excellent source for tasty, value-priced wines.” (Robert Parker`s Wine Advocate)
Porta 6, Lisboa, Portugal (13.5% Vol) £15.95
“OUTSTANDING. ..the aroma shows intense, ripe summer pudding fruits with a spicy accent. Refreshing, modern style with linen-textured tannins & bright acidity, the fruit & oak are well-integrated. Long finish.” (IWS Competition) As seen on BBC’s Saturday Kitchen
Joel Delaunay ‘La Voûte’ Sauvignon Blanc, Loire, France (14% Vol) £28.25
“91/100. With skin fermentation and lees aging, this ripe wine enhances the natural freshness of the grape with rich spice and baked-apple flavors. Densely textured it is just ready to drink.” (Roger Voss, Wine Enthusiast) From the award winning Thierry Delaunay.
Ageing on fine lees with “bâtonnage” for 6 months adds extra complexity. Rivals many a fine Sancerre
Cecelia Beretta Soave (13.5%) £22.75
“3 rosettes!” (Vinetia 2017) Not only is this Soave a ‘Classico’ (from the best part of Soave) but is a single vineyard wine. From the wonderful Garganega grape. Floral, golden apple & apricot notes with a hint of almond. Elegant & textured. A must try!
Lamblin Chablis (12.5%) £35.95
”88/100..matured in stainless steel for eight months..crisp, marine-influence bouquet ..green apple & freshly sliced pear coming through with time. ..well balanced, with a fine line of acidity, good body & a quite caressing mouthfeel, although there is the tension to keep this on its toes, and I appreciate the saline, sappy finish.” (Parker`s Wine Advocate)
Auvigue Pouilly Fuisse Les Crays (13%) £47.95
A superstar Chardonnay which can proudly boast the highest quality, vibrant juiciest fruits. From a traditional, low yield winery which concentrates on ‘quality not quantity’, has emerged this deliciously ripe and spicy white wine with a spectacular minerality. The winemaking here is traditional using wooden cask ageing and minimum treatment.
Château Labattut (14%) £28.50
“GOLD MEDAL” (Concours des Grands Vins de France, Mâcon) From one of the leading satellite areas of Saint Emilion. Merlot dominated. Aged in French oak. Made by Bertrand Bourdil, former winemaker at Château Mouton Rothschild.
Creu Celta (15.5%) £38.95
From the McAlindon family of Direct Wine Shipments, Belfast. "Pronounced, youthful nose, blackberry, vanilla, black cherry, dark chocolate, sweet spice. Firm acidity allied to high but fine dusty tannins, baked dark fruit, plum jam, lovely balance of structure and fruit, oak beautifully integrated...very serious wine" (Michael Palij M.W.)
Pasqua Amarone della Valpolicella (15%) £49.95
Made from, Corvina 60%, Rondinella 25%, Oseleta 10% and Corvinone 5%. This is a rich and powerful Amarone, on the nose reveals notes of cherries, forest fruits, hints of dark chocolate and cedar. In the mouth it is intense and full bodied, with great concentration of fruit and spice. Fresh and balanced it has a polished texture thanks to velvety tannins that support the juicy, dense and rich palate.
Domaine de Cristia Châteauneuf du Pape (15%) £65.50
“92/100. Scents of ripe red berries, garrigue, woodsmoke & licorice, joined by a floral topnote that builds in the glass. Juicy & seamless...offering gently sweet raspberry & lavender pastille flavours that deepen on the back half. Smooth & floral on the long, gently tannic finish, which leaves a subtle white pepper note behind.” (Josh Raynolds, Vinous)
Mas Fi Brut Cava N.V., Penedes, Spain (12% Vol) £19.95
“86/100. Light white fruit aromas of pear, apple and clover lead to a foamy palate.” (Wine Enthusiast 10/1/20) Second fermentation in bottle (like Champagne) Elegant and balanced.
Pasqua Prosecco Spumante NV (11%) £23.50
Aromas of white peach & cherry blossom. Off-dry with enough white fruit flavours to balance a good level of acidity & the prevalent mousse. An accomplished & enjoyable Prosecco from the Pasqua family.
Mas Fi Rosado Cava Brut N.V., Penedes, Spain (12% Vol) £20.50
100% Trepat. Lively pink colour with violet highlights. Fine and persistent bubbles. Fruity and complex, with an emphasis on wild fruits, above all the strawberry and cherry.
Louis Nouvelot Brut N.V. (12%) £45.25
From the family owned and award winning Baron Albert Champagne House. “An almost perfect wine” (French Television Program `Un dîner presque parfait`) “Combining two-thirds of red grapes (56% of Pinot Meunier) and one-third whites...offers fresh mixed fruit scents (exotic fruits, citrus) with similar characters on the palate, young and lively.” (Le Guide Hachette des Vins 2014)
Louis Nouvelot Brut N.V. 375ml (12%) £27.25
La Fleur d'Or (375ml) (13%) £23.95
Rich and complex on the palate with an array of honey and candied pineapple, crème brulee. Lovely acidity and sweet fruit lasting through the finish. Excellent.
Plaimont Maestria Pacherenc de Vic Bihl (50cl) (12% £23.95
Pacherenc is one of the little known gems of Gascony. As a lighter, fresher style of sweet wine, it makes a great match for fresh fruit puddings or even foie gras, a great speciality of the region.
Dona Matilde Ruby, Douro, Portugal (19% Vol) £24.25
Graham's LBV 2015 (20%) £29.50
Belfast-based fishmongers, Ewing’s Seafoods supply fresh local fish and seafood to Northern Ireland’s top restaurants and hotels. Northern Ireland has some of the finest fish and seafood in the world, and no one provides better quality than Ewing’s, whose smoked fish is rated one of the best in Ireland.
Get Fresh is a Food Service Distribution Company established October 2007 and is made up of industry specialists who between them have over 50 years of experience in the sector. The company offers a ‘complete foodservice solution’. Our products include: Fresh fruit and vegetables with an emphasis on local seasonal, superior products and regional products from around the world when local is not available; a full selection of prepared fruit and vegetables supplied by Willowbrook Farms and Wilsons Country Potatoes. Dairy products are sourced from our local milk supplier Farmview Dairies, local cheese such as Kearney Blue and bread from Irwins Bakery & Yellow Door Bakery.
Award winning meat at wholesale prices. Some of Northern Ireland’s top chefs shop right here, at The Meat Merchant in Moira. And it’s not just top restaurant chefs…here at The Meat Merchant, anyone who enjoys butcher quality local meat, at wholesale prices is welcome.
Crossgar Pallas is one of the leading foodservice suppliers on the island of Ireland, providing the foodservice market with a “one stop shop”. The product range includes poultry, meat, chilled, frozen, grocery and non-food items, offering our customers access to over 10,000 products built around a core of locally produced products. We are unique in the foodservice market as we own and control the sourcing of our poultry, meat and sauce products.
Finnebrogue supplies the Club with estate venison and rare breed pork. Finnebrogue is based on a commitment to Animals, People and Crafting Artisan Food that makes a difference. This isn't business speak — it's where we put our time, money and energy. We craft Artisan food on behalf of retailers like M&S and chefs like Heston Blumenthal and Paul Rankin.
Pinch of Caster Sugar
Pinch of Salt
150gr Sieved Plain Flour
Preheat oven to 160c and place a small tray of water on the bottom
Put the water, milk, butter, sugar & salt in a saucepan
Bring to the boil then reduce the heat by half
Add the flour, stirring vigorously for a few minutes bringing the mixture together
Transfer to a mixing bowl & using the paddle attachment on your mixer and mix on a low speed
Whisk the eggs in a separate bowl and add them slowly to the paste, making sure the mix is well amalgamated
Put the mix in a piping bag & pipe the relevant size required onto a buttered non stick tray
Brush the top of each one with a little of beaten egg
Baked the pastry until golden & light
Transfer to a wire rack to cool
275gm Caster Sugar
50gm Self Raising Flour
1/2 Level Teaspoon Baking Powder
5 Large Eggs
450grm Cream Cheese
40gm Plain Flour
Grated ring of 1 lemon
2 Teaspoon Fresh Lemon Juice
150ml Creme Friache
Pre Heat the Oven to 160c Gas Mark 3,
Oil an 8inch Loose bottomed cake tin / cheesecake tin with non stick baking paper
Beat 50gm of the sugar & the butter together until light & creamy, then stir in the self raising flour, baking powder & 1 Egg
Mix lightly together until blended well, Spoon the mix into the prepared tin & spread over the base & set aside
Separate the 4 eggs and reserve
Blend the cheese in a food processor until soft, gradually add the egg yolks & sugar and blend until smooth, pour into a bowl & stir in the remaining flour, lemon Juice & rind
Mix Lightly before adding the creme fraiche & sultanas, stirring well
In a separate bowl whisk the egg whites until stiff, fold lightly into the cheese mixture & pour into the tin on top of the sponge mix
Tap lightly to remove any air bubbles.
Bake in the oven for about 1 hour or until golden & firm. (cover over if browning too quick)
Cool for 2 - 3 hours
160gr Soft Brown Sugar
80gr Caster Sugar
400ml Double Cream
1. Melt the butter in a heavy based pot
2. Add the sugars and stir well to dissolve
3. Add the cream and bring to a vigorous simmer, then bubble for 5 minutes
Pour sauce over the top of the pudding
150gr Butter (Extra for greasing tin)
360gr Dates, Finely Chopped
150gr Caster Sugar
150gr Brown Sugar
4 Medium Eggs, Lightly Beaten
360gr Self Raising Flour
2 Teaspoon Bicarbonate Soda
2 Teaspoon Baking Powder
500ml of Hot Water
1. Preheat Oven to 180
2. Grease dish & set to the side
3. Put the dates in a bowl and cover with 500ml oh hot water
4. Sprinkle in the bicarbonate & set aside for 10 minutes
5. Beat the butter & sugar together until light & fluffy
6. Gradually whisk in the eggs, beating well between each addition
7. Sieve over the flour & baking powder and fold in, then mix in the date mixture with the water
The mixture will be very wet, but this is normal
8. Pour into the greased dish and bake for approx 30 minutes until the sponge is just coming away from the sides of the dish
2 tablespoon oil
3 cups finely diced parsnips
1 cup diced onion
8 cups vegetable stock
2 cups double cream
1/2 cup white wine
1 tablespoon curry powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1. Heat the oil in a heavy based pan
2. Heat the onion and all spices in the oil for 5-7minutes
3. Add the parsnips and mix well with the spices
4. Add white wine and still
5. Add the stock and cook until the parsnips are soft and transparent
6. Move the liquid to a food processor or use a hand blender the blitz into a soup consistency
7. Add the cream, bring to a gentle simmer
8. Add salt & pepper to taste
1 Tablespoon of Oil
3 Cups sliced mushrooms
1 Cup diced onions
6 Cups of vegetable stock
1/2 cup brandy
Teaspoon chopped thyme
Teaspoon chopped rosemary
Teaspoon truffle oil
2 cups of double cream
1. Heat a heavy based pan with the oil
2. Add in the onions & mushrooms until soft
3. Add in the brandy - until it slightly reduces
4. Add in all the other ingredients & stock and bring to a gentle simmer
5. Move the liquid to a food processer or hand blend until smooth
6. Return to the heat & add the cream, bringing to the boil, simmer and add salt & pepper to taste
4 Boneless Cod Steaks
2 Vanilla Pods
3 Garlic Cloves
6 Sprigs Thyme
500g Baby Onions
150g Smoked Bacon
1tsp Caster Sugar
100 ml Chicken Stock
1kg Fresh Borlotti Beans
1 Onion Peeled
1 Carrot Peeled
1. Shell the beans, cover with cold water in a large pan and bring to boil. Drain and cover again with fresh cold water.
2. Cut the Carrot and onion in half lengthways, add to the beans along with bacon, garlic and Thyme. Bring to the boil and simmer for 2 hours. When beans are cooked, season with salt and allow to cool.
3. Peel the baby onions, leaving root intact to stop onion falling apart, put in a pan with 25g of butter, a pinch of salt and the sugar. Cook until slightly caramelised, drain away butter, add 100ml chicken stock. Cover and cook for 15 minutes, set aside and keep warm.
4. Remove the vegetables, thyme and bacon from the beans; drain the beans keeping the liquid. Return the beans to the pan add 250ml of reserved cooking liquid, scrape in seeds from the Vanilla pods and reduce on a low heat until almost dry. Add 50g butter, stir gently with a wooden spoon to emulsify and add baby onions.
5. Season the Cod and place, skin down, in a hot, non-stick pan with a little olive oil. Continue to cook on a fairly high heat until skin is crispy (about 2 minutes), turn over and cook for a further 2-3 minutes, add the rest of the butter and baste for another minute.
6. Divide beans between 4 large bowls, place the cod on top skin side up and garnish with pea shoots, cress, rocket etc.
4 x 150g slices lambs liver
1 large onion
Splash of oil
4 tablespoons sherry
Splash of red wine vinegar
½ teaspoon smoked paprika
Peel the onion and slice as thinly as possible.
Heat the butter and fry the onions for 2-3 minutes.
Add a splash of oil and turn up the heat. Add the liver, and leave for 3 minutes without moving to caramelise.
Turn and fry for another 2 minutes.
Add the sherry, vinegar and paprika and stir for 30 seconds.
225g Dark Chocolate225g Butter
1 Large Orange
3 Large Eggs
300g Caster Sugar
1tsp Vanilla Extract
100g Plain Flour
1tsp Baking Powder
1. Line a 22 x 30cm tray with parchment, preheat oven to 170 C
2. Melt 225g Dark Chocolate with butter and the zest of one orange. Cool slightly.
3. Whisk the juice from half of the orange with the eggs and caster sugar until pale & fluffy. Slowly whisk in chocolate mix, add 1tsp vanilla extract
4. Sieve together flour and baking powder, fold into egg mixture, pour into tray and bake for approx. 30mins. Leave to cool in tray
Butterscotch Sauce Ingredients:
90g Unsalted Butter
200 Muscovado Sugar
2tbsp Golden Syrup
90ml Double Cream
1. Gently heat, without boiling, butter, sugar and golden syrup
2. When smooth add double cream, cook for a few minutes taking care not to boil