Top Marks for the Grand Central Hotel – Perfect 100% Taste of Ulster Score
Photo by Darren Kidd Press Eye: The Grand Central Hotel’s Executive Head Chef, Damian Tumilty and Head Chef, Tom Mulcahy
The Grand Central Hotel is celebrating receiving a 100% score in its 2026 Taste of Ulster inspection in recognition of its outstanding commitment to local food and drink, exceptional hospitality, sustainability, provenance and guest experience.
Taste of Ulster recognises hospitality establishments for their commitment to providing quality food and drink from the best locally sourced products and ingredients. Rigorous inspections are carried out on a mystery visitor basis by experts from Food NI, the local food and drink promotion and marketing body that runs the badge of local quality and outstanding taste scheme.
The inspector who visited the Grand Central Hotel praised the Seahorse Restaurant for its exceptional service, knowledgeable team, elegant setting and strong commitment to Northern Irish produce, describing the experience as ‘a truly memorable evening’, adding that ‘the food was phenomenal, as was the service and the ambience was delightful.’
Damian Tumilty, Executive Head Chef of Grand Central Hotel said: “Receiving 100% in our Taste of Ulster inspection is a very proud moment for the entire team. It is no secret that we are hugely passionate about food and showcasing the very best of Northern Ireland through every aspect of our offering, which for the Seahorse includes our pre-theatre and à la carte menus, to locally sourced seasonal produce and signature dishes to carefully curated drinks menus and warm hospitality. This recognition reflects the dedication of our chefs, front-of-house team and suppliers, who work together every day to deliver an exceptional food offering and create memorable guest experiences.”
The Taste of Ulster report also highlighted the Grand Central’s clear promotion of local food and drink, with suppliers named on menus and celebrated through the dining experience. Producers referenced in the inspection included Ewing’s, Annaghmore mushrooms, Dart Mountain cheese, Ditty’s Oatcakes, Rockvale Farm Chicken, Clandeboye Yoghurt, Bushmills, Jawbox and Shortcross Gin.
The Seahorse Restaurant’s menu was commended for celebrating seasonal and regional ingredients, with dishes inspected including Ballycastle Lobster & Salmon Ravioli, Rockvale Farm Chicken with Wild Garlic and Asparagus, and Lemon and Pine Nut Parfait with Clandeboye Yoghurt and Raspberry. The inspector described the quality and taste of the food as ‘exceptional’ and the meal as ‘a memorable culinary experience.’
