Two minutes with Chris McClurg and Alice Stewart of Regency House in Belfast
After spending a long time in Cornwall, what inspired you to return to Northern Ireland, and how has coming home influenced your vision for this restaurant?
I spent a third of my adult life in Cornwall, the biggest chapter of my career to date and a period that had such a profound impact on my outlook on hospitality. When this amazing chapter came to an end, Alice and I knew we wanted to carve out our own path and realised that Belfast was the right place to bring our ideas to life. Our time in Northern Ireland to date has been filled with support, intrigue and enthusiasm, and we’ve been welcomed so positively by everyone in the community here.
A lot of chefs dream about opening their own place. What was it about this opportunity - and Regency House in particular - that appealed to you?
We had always talked about one day including bedrooms in our dream hospitality venture. Our plan was to find a property with room to grow into: focus on opening a restaurant, prove its viability, and then reinvest in a phased development of the bedrooms. Regency House is essentially the opposite of that plan. The bedrooms and suites are already finished to an incredible standard, but there isn't a restaurant to support the operation. For us, it was the obvious final piece of the puzzle, and we knew we could bring something really special to this remarkable property.
How much does the origin of the produce influence the menu? Are there any local farmers, fishermen or artisan suppliers whose ingredients you're particularly excited to showcase?
It’s an honour and a responsibility I take seriously to champion our local artisans, growers, fishermen and farmers. I have spent a huge part of the last 12 months out on the road meeting some of the very best, and I can’t wait to see what the team can create with Ireland’s bounty. Some of my favourites so far include Jason Hamilton of Cranbrooke, a man who loves beef as much as I do; Stephen and Rachel at Curly Pigs; Killough Bay Oysters; Conway Farm Produce; and Killary Fjord Shellfish.
To hear more please get in touch with phoebe@toniccomms.co.uk