Interview with Executive Head Chef, Damian Tumilty at Seahorse Bar & Restaurant
Enter the realm of culinary excellence as we unravel the remarkable story of Damian Tumilty, the culinary virtuoso behind the coveted title of Executive Head Chef at the esteemed Grand Central Hotel Belfast. A connoisseur of classic flavours with a contemporary twist, Tumilty's culinary prowess has breathed new life into the culinary landscape of Northern Ireland. From his early days spent alongside his aunt, concocting delectable dishes that delighted his taste buds, to traversing the globe in pursuit of culinary inspiration, Tumilty's culinary odyssey has shaped him into an unrivalled master of his craft. Join us as we explore his latest masterpiece, an exquisite tasting menu meticulously curated to showcase the finest Northern Irish produce, a symphony of flavours that will transport your senses on an unforgettable epicurean journey.
What inspired you to create this new tasting menu?
We wished to grow our reputation as a high-quality dining venue in the centre of Belfast and deliver a new experience to our loyal guests. We also wished to attract new diners through this unique dining experience and establish consistency in our offering. We believe that the tasting menu we have created not only showcases the finest products our region has to offer, but it also allows our culinary team an opportunity to demonstrate their skills and techniques.
How did you choose the Northern Irish produce used in the menu?
The culinary team explored what was seasonal and grown and reared closely in Northern Ireland, and our menu was developed on this basis. We met with local growers and suppliers to establish what produce they could guarantee availability. Our proximity to producers meant that the food we produced never had to travel very far to get to our guest’s plate; meaning fresher, healthier food and a more sustainable way of growing and producing.
Could you walk us through the process of creating one of the dishes on the menu?
We sourced an exceptional product grown locally at Conway Farm to develop the Asparagus dish. The dish was modernised using quail eggs and ‘Cais Na Tire’ cheese foam to add a twist to the classic ‘Asparagus and Hollandaise’ dish.
Can you tell us about the wine pairings for the tasting menu?
The tasting menu dishes were paired using only ‘Old World’ wines to match what are considered variations of classical dishes. The menu opens with a Crémant to welcome our guests and help cleanse the palate. Oliver Zeter Sauvignon Blanc (German) adds enough balance to contest the fat-enriched quail egg and acidity of the cheese mousse. Peth Wetz Reisling (German) is a classic partner for Kilkeel Crab.
Chateau La Fleur Penin St. Emilion Grand Cru was sourced to accompany the Moiled Irish Beef. Classic, prestigious Bordeaux with velvety tannins that pair perfectly with this high-quality product. Equally enjoyable on its own.
Oliver ‘Sweetheart’ Sauvignon Blanc helps transition the wine pairing to sweet. It has a low ABV of 7%, lightly sweet to allow the flavours and elements of the Eton Mess to come to the fore. Although a dessert wine has a viscosity similar to a traditional table wine. Sauternes matches naturally with the final Parfait dish. Honey, raisins, apricots & grapefruit are themes present in the Honey Parfait dish and find counterparts in the sweet wine from Bordeaux.
What is your favourite dish on the new menu and why?
Eton Mess. It's Visually striking but also a lot of fun to make! Eton Mess has a lot of flavours that work well together, and it's a transitional dish for moving from the savoury element of the menu to sweet. This dish also requires many technical skills, some of which were brand new to our pastry team. It's been a learning opportunity and allowed them to expand and develop their skills.
What do you hope guests will take away from their experience at Seahorse Bar & Restaurant?
A high-quality dining experience delivered with professional and warm service. I believe that our guests will recognise the skills and passion that have been deployed to create each dish, and we will have exceeded their expectations. Overall, we want them to feel that they have had an exceptional experience and value for money.
How has the culinary scene in Belfast evolved over the years, and what sets it apart from other cities in the UK?
Belfast has developed an exciting food scene in quite a short space of time. Our small city now plays host to 3 Michelin Star restaurants, punching well above its weight in relation to high-quality dining venues. This is complemented by a great number of quality casual dining venues that would be well-established in any city in the world.
I believe the culinary scene in Belfast benefits from finding a home in a small city as it has developed a tight-knit community that wants to see everyone succeed. Having worked in larger cities, I am aware that this is not always the trend.
How has Belfast's local culture and history influenced your cooking and the dishes on the new tasting menu?
Northern Ireland has a great history of championing local produce. This ethos has not only helped develop this tasting menu but carries through every menu we produce in our properties. Hoteliers and restaurateurs, like Hastings Hotels, are proud to tell the stories of our growers and producers - this relationship allows them to develop their product through the feedback we provide.
