Smoking hot culinary technique ignites NI taste buds
A new gastronomic experience has arrived in Northern Ireland with the reopening of Parson’s Nose, bringing exciting new smoking hot flavours, textures and aromas to the award-winning Hillsborough dining pub.
The family favourite gastro-pub reopened its doors in March with a significant £500,000 redevelopment that includes an internationally sourced wood-fired oven that is already proving a hit with diners from across Northern Ireland.
The wood-fired oven is a centre piece in the enticing new menu that includes a range of foods cooked by Parson’s award-winning chefs.
Infusing traditional artisan tastes of Northern Ireland with a flavour of internationally renowned ingredients, the new menu additions include slow fermented sour dough pizzas and delicious wood-fired fish. The authentic pizzas include carefully chosen locally sourced ingredients from Peter Hannan’s guanciale to Toons Bridge mozzarella.
The dining pub’s highly talented team have spent nearly 18 months planning the refurbishment. Managing Director Ronan Sweeney and his team of chefs led by Chef Danny Miller have painstakingly researched culinary methods, equipment and the perfect ingredients to honour the exacting and classic traditions of wood-fired cooking.
Complementing the extensive new menu is a stunning new interior and a substantial bright extension at Parsons, serving up for the first time al fresco dinning overlooking the stunning Hillsborough Castle Lake.
The considerable redesign has built on The Parson’s Nose distinctive character and rich local heritage, led by commercial interior architect, Paul Haffey, well-known for providing stand-out design solutions in the hospitality industry.
Since opening in 2009, the Hillsborough dining pub has won multiple awards for its take on popular classics which remain at the core of the menu alongside delicious new arrivals that are proving particularly popular with families.
New lighter additions to Parson’s menu include the carefully crafted ‘Parson’s Super Salad’ consisting of wood-fired cauliflower, pickled carrot, caper and raison, quinoa and spiced yoghurt dressing. Also to create light high-quality sourdough, the unique and well-researched bread making technique enables a simple natural reaction between flour and water over 72 hours.
Ronan Sweeney, Balloo Inns Managing Director and owner of The Parson’s Nose, said: “We are thrilled to open the doors to the redeveloped Parson’s Nose and share our new chapter with customers. The restaurant still has its relaxed, cosy, Georgian pub atmosphere but we have built on this and also added a lighter, more open feel towards the back of the premises accentuating the beautiful Hillsborough surroundings. We are also excited about the diverse new menu which still includes the traditional classic dishes we are well known for alongside new additions that we hope will offer a more rounded experience for diners and families.
“The feedback from customers so far has been excellent, with the new menu proving popular across the generations. We would like to thank our talented and motivated strong-team for all their hard work and contribution, but also a warm welcome to the new team members.”
The Parson’s Nose has gone from strength to strength, enabling the significant investment this year. All three establishments in the Balloo Inns group, which includes Balloo House in Killinchy and Poacher’s Pocket, Lisbane, continue to grow steadily and endure critical acclaim, with all three retaining their spot in the prestigious Michelin ‘Eating Out In Pubs’ Guide 2017.
Food is served daily at The Parson’s Nose from noon – 9.30pm, with later dining on Fridays and Saturdays. For more information call 028 9268 3009.