Those who appreciate the city know that right now, Belfast is very much in vogue. The Cathedral Quarter is one of many successes of the city's regeneration. The area is an intimate network of narrow cobbled streets which are home to some of the city’s most handsome hotels, best bars, edgy arts venues and finest restaurants. It was known as the Half Bap in times past, is known as the Cathedral Quarter in times present, and is perhaps to be known in the future as the Culinary Quarter.
The Potted Hen is located in the elegant St. Anne’s Square. The seventy seat restaurant is modern and spacious, a loud bustling room with a high ceiling and large windows. The Hen would suit anyone looking to celebrate life, good food and good times. Opened two years ago by owners Dermot and Catherine Regan (who also run the much-praised Oregano in nearby Newtownabbey), The Potted Hen is high in the Belfast restaurant pecking order. It deserves to be there: the food is presented with style, the room is superb, and value for money is top-notch. The hardworking front of house team are busy, but welcoming and knowledgeable.
Kick off with the chicken liver parfait (served in a glass kilner jar) with red onion marmalade and a small – but perfectly formed – brioche loaf, or maybe salt and chilli squid with garlic aioli and sweet chilli dips. For your main course, smart choices include 10 oz ribeye steak with homemade chunky chips or roast breast of Co. Antrim chicken with herb and garlic sable potato, whilst the slow cooked pork belly with Clonakilty black pudding, celeriac purée, spinach and apple sorbet is the star of the show. Some excellent homemade desserts top off a first rate menu, including apple and plum crumble and spiced pear bread and butter pudding. Skip the chocolate cake. Irish classics such as Crozier Blue, Milleens and Gubbeen are represented on the cheeseboard.
