Stephen Toman and Alain Kerl’och rightly attract most of the attention that Belfast’s Ox receives. But, like any great kitchen, they need strength in depth to put out the meticulous cooking that has characterised Ox from the day they opened. Pastry chef Nicole Crowe, and her predecessor Grainne Mullins, are two patissiers any restaurant would love to have in their kitchen, whilst Matt Logan, a former Eurotoques young chef of the year, is also squeezing out the sparks in this kitchen. The result of having such a committed crew has meant that Ox food has not stopped improving for the last six years. The menus read simple – gougere of Coolattin cheddar and beer; monkfish with carrot and lardo; blackberry with pear, oats and sorrel – but the kaleidoscopic range of tastes and textures on every plate is stunning, and for cooking of this quality Ox offers incredible value for your money.
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