The Muddlers Club
Gareth McCaughey is one of that new generation of Northern Irish chefs – Danni Barry, Adam Lynas; David Gilmore; Pearson Morris; Alex Greene; James Devine; Mark Abbott – who all share a rock-steady grounding in the business, and a preternatural ability to stamp their signature on a room in terms of both cooking and style. Mr McCaughey’s Muddlers Club is sublimely cool: great modern Ulster cooking; brilliant staff who know their tasks inside out; cool school design; and excellent value for money. Even the graffitied walls outside are cool. But coolest of all is the cooking: seared beef with egg and dill; turbot with Iberico ham; parsnips with chestnuts; rice pudding with lavender. The vegetable cookery is particularly imaginative and creative but, in truth, TMCB has no weak points whatsoever.
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