BELFAST fine dining restaurant Blank has appointed a new head chef.
Newry native Martin Carroll has taken over the kitchen at the Malone Road venue.
Launched less than two years ago by Jonny and Christina Taylor, Blank offers a mystery menu, leaving customers with little idea of what they will be served until it arrives in front of them.
Michelin has named it among the city’s best restaurants.
Martin Carroll’s career includes stints in Gleneagles in Perthshire, Scotland, and Castle Leslie in Co Monaghan, as well as running a fine dining restaurant in Bulgaria.
“I was instantly drawn to the Blank concept - using hyper seasonal and solely local produce is something I’m just as passionate about as they are here,” he said.
“I love to forage for produce myself, whether it’s mushrooms, herbs, sea vegetables, you’ll often find me around Dundrum searching for the freshest possible ingredients to add to my dishes, so that will definitely come in handy.
“I’m working hard to ensure I put my own stamp on it, having already brought in new courses and some special added extras to ensure everyone leaves here with a smile on their face and feeling like they have just experienced something like no other. It’s a big task but one I am really excited to be a part of.”
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Welcoming Martin to the team, owner Jonny Taylor said: “We’re delighted to have Martin join us and help continue to grow the Blank Experience. He brings a wealth of experience in fine dining, a new style of cooking and fresh energy to our team.
“There is no standing still at Blank, and we always want to see what new dishes we can create and flavours we can present to our customers. Martin has come in with ideas that we are delighted to embrace, and we look forward to serving these up."
