Chef Chris McClurg and his partner, Alice Stewart, have taken over Regency House, a boutique hotel located in Belfast’s Queen’s Quarter, aiming to create a distinctive dining experience that appeals to both hotel guests and local residents. Since acquiring the property in June, the couple focused on renovating the dining facilities over an eight-week period, transforming the breakfast room into an extended space with a glass dome covering a courtyard area. Additionally, the former gym was converted into a cellar and private dining room to enhance the venue’s versatility.

Rejecting the traditional tasting menu approach, the restaurant now emphasizes a more flexible and upscale offering. Diners can select from starters such as pasta dishes or tuna tartare before moving on to main courses designed for sharing. Options include chicken with morels and red-curry monkfish tail served for two people. McClurg acknowledged that encouraging shared plates was a bold decision, given that such dining styles have not historically been common in Northern Ireland, but the response from guests has been positive.

By focusing on fewer main dishes, the kitchen team is able to concentrate on quality and presentation, including a standout side dish—a potato cake composed of thick layers of potato rösti, slow-cooked Lyonnaise onion compote, and savory cream cheese. For those seeking an elevated experience, the dish can be complemented with additions like caviar or black truffle.

The evolution of Regency House under McClurg and Stewart’s direction reflects a blend of serious culinary expertise and an approachable, playful attitude toward food, positioning the hotel as a destination that combines luxury with a welcoming atmosphere for Belfast’s local dining scene.