Top quality food in the Coq & Bull Brasserie

The Coq & Bull is the new eatery at The Clandeboye Lodge Hotel, a beautifully located venue in North Down.  I hadn’t been to the hotel for many years, possibly not since my sister and her husband got married there and I was the chief bridesmaid in all my stunning glory!

I wasn’t sure what to expect of the brasserie but was pleasantly surprised  when I got there.  It is warm and welcoming with a stylish decor and the staff are most welcoming.

We were shown to our table for two by the window where I was delighted to find a dedicated gin menu (I am quite the gin fan if you didn’t already know).  The food menu was extensive so it took us longer than normal to debate our choices.  One of the reasons I was keen to try Coq and Bull was because the team showcases local food.  Vegetables grown in the Ards Peninsula, dairy from grass fed herds, meat from traditional farm-reared breeds and ingredients from local artisan producers are all on the menu.  The team also has a favourite chef of mine, Nick Price from Nick’s Warehouse as a consultant chef, advising on the fishing touches to the menus.  It’s no wonder we found it hard to choose.

After much debate, I decided on the Shortcross gin infused salmon (£7.75).  I loved the idea of the gin flavour being added to the salmon.  This was served with compressed cucumber & pomegranate salad with wheaten bread, dill and a light and citrusy dressing.  This dish was right up my alley with a beautiful mix of flavours and textures.   Mr. Eating Ideas opted for the Buttermilk fried squid served with four cabbage slaw, mustard seed & sesame dressing and lemon & black pepper mayo (£7.00).  I’m not a fan of squid so didn’t do my usual trick of stealing a forkful but this was declared to be delicious.

For my main course, I chose the 8oz fillet of beef (£28.00).  This was served with a sauce of choice (I went for peppercorn), roasted vine tomatoes and chunky chips.  This was beautifully presented and the steak was cooked to perfection,  Mr. Eating Ideas opted for the pan seared duck breast, croquette of confit duck leg and a sweet potato & chilli puree (£17.50).  He isn’t know for his love of spicy food so I wasn’t convinced that the chilli was a good choice for him but was assured that the dish really worked and the chilli just added a mild kick without taking over the dish.  We also shared a portion of minted garden peas and sugar snaps

After two courses we really didn’t have room for a pudding but decided to share a trio of Glastry Farm ice-creams.  Delicious and just the sweet kick needed after 2 savoury courses.

I was very impressed by my first visit to the Coq & Bull.  Warm and welcoming with helpful and attentive staff.  It’s good honest food and we loved it.  I will definitely be paying another visit.

For more information about the restaurant, click here