Northern Irish artisan foods for gourmet banquets in Bangkok
Gourmet foods from Northern Ireland were showcased by Northern IrishMichelin chef Michael Deane at a special event in one of the top
hotels in Asia.
Mr Deane, owner of seven high-end restaurants in Belfast, cooked
meals for leading business people and food writers over a week long stint at the critically acclaimed VIU restaurant on the 12th floor
of The St Regis Hotel in Bangkok, Thailand.
The gourmet meals, designed and cooked by Deane, one of Northern
Ireland's most successful and innovative chefs and restaurateurs,
and his team, featured seven courses, all the ingredients of which
were sourced from Northern Ireland suppliers, mostly artisan
enterprises. He also selected wines to pair with the dishes.
The spectacular banquets featured Shortcross Gin Cured Salmon,
Copeland Island Scallops, Lough Neagh Smoked Eel in Bramley Apple
Caramel, Barbecued Cheeks of Fermanagh Pork and Black Pudding.
Abercorn Estate Pigeon with Scallion Potato Bread and Carrots in
Irish Whiskey, Peter Hannan's Sugar Pit Cured Beef Rib with
Yardmaster Ale and Burnt Onion, Young Buck Cheese in Seaweed Oat
Cake and Fresh Rhubarb Poached in Heather Honey and Ice Buttermilk.
Deane was invited to showcase the best of Northern Ireland food and drink by the hotel's management. The invitation coincided with Northern Ireland's first-ever Year of Food and Drink 2016.
The five-star St Regis Hotel regularly holds promotions featuring
food from around the world for its guests and invited diners.
Mr Deane says: "It was good, hearty Northern Irish food. I was
delighted to have this opportunity to showcase how the fantastic
ingredients readily available in Northern Ireland can be harnessed
to produce outstandingly tasty and original dishes.
"Our dedication to sourcing the best local produce and demanding thehighest standards of cooking and presentation continues to please
customers abroad and at home, as well as those visiting from abroad,and that is the secret to our success."
Michael Deane has helped to revolutionise the eating out scene in
Belfast over the past 15 years. He has held a Michelin Star for 12
years, the longest ever in Ireland and gained this coveted
recognition for his EIPIC restaurant in Belfast.
hotels in Asia.
Mr Deane, owner of seven high-end restaurants in Belfast, cooked
meals for leading business people and food writers over a week long stint at the critically acclaimed VIU restaurant on the 12th floor
of The St Regis Hotel in Bangkok, Thailand.
The gourmet meals, designed and cooked by Deane, one of Northern
Ireland's most successful and innovative chefs and restaurateurs,
and his team, featured seven courses, all the ingredients of which
were sourced from Northern Ireland suppliers, mostly artisan
enterprises. He also selected wines to pair with the dishes.
The spectacular banquets featured Shortcross Gin Cured Salmon,
Copeland Island Scallops, Lough Neagh Smoked Eel in Bramley Apple
Caramel, Barbecued Cheeks of Fermanagh Pork and Black Pudding.
Abercorn Estate Pigeon with Scallion Potato Bread and Carrots in
Irish Whiskey, Peter Hannan's Sugar Pit Cured Beef Rib with
Yardmaster Ale and Burnt Onion, Young Buck Cheese in Seaweed Oat
Cake and Fresh Rhubarb Poached in Heather Honey and Ice Buttermilk.
Deane was invited to showcase the best of Northern Ireland food and drink by the hotel's management. The invitation coincided with Northern Ireland's first-ever Year of Food and Drink 2016.
The five-star St Regis Hotel regularly holds promotions featuring
food from around the world for its guests and invited diners.
Mr Deane says: "It was good, hearty Northern Irish food. I was
delighted to have this opportunity to showcase how the fantastic
ingredients readily available in Northern Ireland can be harnessed
to produce outstandingly tasty and original dishes.
"Our dedication to sourcing the best local produce and demanding thehighest standards of cooking and presentation continues to please
customers abroad and at home, as well as those visiting from abroad,and that is the secret to our success."
Michael Deane has helped to revolutionise the eating out scene in
Belfast over the past 15 years. He has held a Michelin Star for 12
years, the longest ever in Ireland and gained this coveted
recognition for his EIPIC restaurant in Belfast.