The Wind Rose Bar and Restaurant on Rodger’s Quay in Carrickfergus has served the area for the past 22 years. In a post on social media, the restaurant’s owner, Gary Callaghan, announced their decision to close.

He said the decision was made with “deep regret and sadness” but said the past few years have been difficult within the local hospitality sector. Announcing the sad news, he thanked their staff and loyal customers for their support over the years.

Gary said: “It is with deep regret and sadness that we have decided to close the Windrose Bar and Restaurant. Conditions in the hospitality industry have made it increasingly difficult over the last number of years causing us to take this decision.

“We would like to thank all our staff, past and present, for their dedicated service over the past 22 years. Finally, thank you to all our loyal customers over the years!”

The popular restaurant overlooking Belfast Lough is known for its panoramic views, rustic bistro style food, and their use of locally sourced ingredients.

In September 2022, a fire engulfed the restaurant with four fire appliances called to the scene, containing the blaze to their downstairs kitchen and prep kitchen. At the time its owner said they had been inundated with offers of help from the local community.

In a blog post on April 30, CEO of Hospitality Ulster, Colin Neill, said that despite an improvement in Northern Ireland’s general economic outlook, the hospitality sector is still facing a “challenging environment.”

He said: “The cost of doing business is stuck in an upward trajectory with VAT, rates, and additional employer contributions a constant headache across the industry. This in turn has forced prices up as these costs have to be passed on, despite best efforts.”

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Damian, the Executive Head Chef at the 5-star Grand Central Hotel, has developed a new entry-level training programme, along with Hastings’ other chefs, with a focus on innovation and creativity, tailored to those who want a career in culinary excellence.

It will see aspiring chefs work in rotation throughout the various departments in the kitchen learning a variety of skills including butchery, larder, patisserie, sauce and banqueting under the expert guidance of the Executive Head Chefs and their supporting teams.

Damian, who grew up watching Gordon Ramsay and was the only boy in his home economics class, said: “Northern Ireland has a rich heritage of chefing talent, however in recent years it is fair to say that less young people are choosing it as a career and Hastings Hotels is on a mission to change that.

“It is true that being a chef is a demanding role, and it’s not for the faint-hearted, however it is also hugely rewarding and enables you to gain a huge array of skills, for use on the job and throughout life. It’s our hope, that by encouraging and supporting the younger generation to explore a career as a chef, that we can open them up to all the limitless opportunities that lie ahead.”

“Across Hastings Hotels, we’ve been working hard over the last number of years to change the cliché around food in hotels and we are proud to stand tall alongside the best restaurants across Northern Ireland.

“We have developed a structured entry-level training programme to excite and inspire the next generation of chefs and it is already proving hugely popular, so I am excited to build on this.

“Alongside this, we offer career progression. For example, our Pastry Chef Faith O’Neill, is just 22. She started as Commis Chef on work placement, and quickly demonstrated her passion, skill and sheer talent and is now progressing her career with us and, under my guidance, running the Grand Central’s pastry kitchen and is absolutely thriving.”

Hastings Hotels is currently recruiting a number of positions for its culinary teams from entry-level to Junior Sous Chef. For further information go to www.hastingshotels.com or email info@hastingshotels.com

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Bakery chain Greggs has moved one step closer to opening its first drive-thru in Northern Ireland after a planning application for a new branch in Co Armagh was recommended for approval.

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Owners Christina and Jonny Taylor cited the financial strains of operating the restaurant, including escalating wages and the rising costs of local produce in making Blank financially unviable and the venue will close its doors in June this year.

Christina and Jonny also operate Shed Bistro on the Ormeau Road in the city and Christina spoke of her regret having to take the difficult decision on Blank.

“We took a gamble in October 2021 with the opening of Blank which was a new dining concept for a restaurant in Northern Ireland and for more than two years it has worked. However the ever increasing cost of doing business and the amount of staff we need on site simply renders Blank unviable. The cumulative pressure has become too much and we feel we need to redesign the restaurant offer at that site.

“The margins in operating such a fine dining restaurant are very finely balanced. While we have always been very busy at weekends, it has been more difficult to attract customers midweek and far too often we get last minute cancellations, often of more than one table.

“When that happens it makes that days trading unviable. I really hope customers take this on board, and give a restaurant booking the same status and respect that goes with a theatre or a concert booking.

“Blank will remain open until June 8th and I urge anyone who wants to have the Blank experience to do so. All Blank vouchers should be used in that period too.”

“All of the staff from Blank will be transitioning to our new restaurant which we are determined to make a success. Unlike Blank, this new venue will offer a more casual and accessible dining experience with an order-from-the-menu concept. The Blank experience is hard to accept but we will be part of the restaurant scene in Belfast and in Northern Ireland for the long term.”

Tables for Blank’s new restaurant, which is yet to be named, will be available to book from Friday 3rd May.

The new restaurant will continue using local produce, offering a more relaxed dining experience that celebrates the best of Ireland’s culinary bounty.

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A pub and restaurant in Co Armagh has been put up for sale after the death of its owner

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