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Alastair Fullerton has been appointed executive chef at Titanic Hotel Belfast, where he will lead the kitchen at the hotel’s restaurant, the Wolff Grill.
Fullerton, who has worked in hotel and restaurant kitchens since 1982, has introduced a new menu at the restaurant, featuring local and international ingredients.
Dishes include burrata with spring vegetables, duck spring roll with pineapple salsa, chateaubriand, seafood linguine and a seared fillet of sea bass.
Titanic Hotel Belfast, part of the Harcourt Collection, is housed in the former headquarters of shipbuilders Harland and Wolff. It includes 119 bedrooms, the Harland cocktail bar, the Wolff Grill restaurant, and seven heritage rooms for events and private dining.
The restaurant recently increased its capacity from 60 to 100 covers and includes a private dining space. Lunch and afternoon tea are served in the Drawing Office Two heritage room, prepared by the Wolff Grill kitchen.
Fullerton said: “My focus is on local produce, seeking out quality ingredients to bring the dishes to life. I have spent 40 years in kitchens in Belfast, Dublin and London and I am looking forward to serving up some of the finest food to our diners in a setting which exudes a welcoming and vibrant atmosphere.
“My vision is to make the Wolff Grill a real destination restaurant and extension of Belfast’s thriving hospitality scene, with diners coming in and enjoying a high-end food experience without formality.”
Adrian McNally, general manager, added: “We would like to welcome Alastair to our team as he brings a wealth of experience to Titanic Hotel Belfast, having spent four decades in busy hotel and restaurant kitchens.
“We believe that with this new and exciting menu we have created a culinary experience to satisfy the taste buds of those with an hour to spare at lunchtime, taking the children out for an early evening tea, nipping in before taking in Belfast’s night life or a show in the nearby SSE Arena and those who wish to relax by spending the evening with a sharing steak over three exuberant courses.”
