Belfast Telegraph

Seafood king out to prove there's no place like Home

By Amanda Poole

The chef behind the popular Mourne Seafood Bar has collaborated with arts business ReFound to transform a vacant Belfast premises into a unique pop-up restaurant.

Feel-good homely fayre will be on offer and everything from the coat stand, tables, chairs, and pictures will be available for purchase, so every time you pop in the furniture may have changed.

The menu for Home has been created by chef Andy Rea, but over the next three months it will be run by chef Ben Arnold, manager Stevie Haller and their crew.

Andy Rea told the Belfast Telegraph that Home in Callender Street will be "totally unique" for Belfast.

"I think the concept will work well and the place looks great. Home will be unpretentious and sell tasty feel-good food. All the food is locally sourced, from the Dexter beef to the Armagh chickens.

"I can't be in two places at once, so I will mentor the guys. Ben Arnold is great. He is 25-years-old and really passionate about food."

Jill O'Neill from ReFound said the idea of Home worked perfectly with the ReFound ethos of "re-found experiences".

"From the moment you walk in, we've tried to create and evoke a homely sense," Ms O'Neill said.

"The environment will change on a weekly basis as and when furniture is sold and replenished."

Manager Stevie Haller said pop-up restaurants are great for making use of vacant kitchens and providing an outlet for chefs to express their culinary creativity.

An example of a three-course meal at Home could be, 'old school' ham shank and split pea soup, followed by local herb roast chicken with Irish style cabbage and oaty spiced apple crumble.

The 50-seater restaurant, which is open seven days a week, will operate a BYO policy and you can also buy the dry ingredients to take home and make yourself.

"Pop-up restaurants are trendy, in demand and can vanish as quickly as they appear, making them awesome but hard to get a table," Mr Haller added. "We're already experiencing a high level of interest from prospective diners."

Home will open at 5pm on Wednesday until January 2012.

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