Marco Pierre White Steakhouse opens in Belfast
Eddie Patrick at the Park Avenue Hotel spent weeks training with Marco Pierre White’s team to deliver the required quality.
Legendary chef Marco Pierre White opened his first Northern Ireland restaurant in east Belfast’s four-star Park Avenue Hotel today.
The new 98-seat Marco Pierre White Steakhouse Bar & Grill opening follows a complete refurbishment. Hotelier Mandy Patrick says she expects Marco Pierre White to visit Belfast in the coming weeks.
“Attracting internationally acknowledged brands like Marco Pierre White means Belfast and the Park Avenue Hotel are directly linked into a global marketing network which drives the tourism and hospitality sector.”
“Guests can expect a selection of timeless classics, each delivered with Marco’s own unique flair interpreted by head chef Eddie Patrick,” she says.
“The further good news is that the produce and meat are locally sourced and prices will be noticeably lower than the Marco Pierre White operations in England and Dublin.”
“We have adjusted the prices to bring them into line with quality Belfast levels,” she says. “This adjustment will make MPW all the more attractive. On average, the prices are about £4 below the GB and Ireland equivalents”
Eddie Patrick spent weeks training with Marco Pierre White’s team to deliver the required quality.
Nick Taplin, CEO of Black & White Hospitality the firm behind the Marco Pierre White brand, said: “With my team I have explored the potential for our first ever Northern Ireland restaurant for some time, but it was crucial that we found the right partner to bring it to life.
“The Park Avenue Hotel is an excellent fit as it offers us a great space in an ideal location and we hope the people of Belfast will enjoy what we are bringing to the city.”
The Park Avenue Hotel has been in the same family since it opened in 1959. Mandy Patrick represents the third generation of the Stephens family. She says the match between the hotel restaurant and Marco Pierre White is a perfect fit.
“Our restaurant reputation was almost entirely based on the quality of the steaks so it makes perfect sense that an operation which has plenty of focus on meat should link in with us,” she says.
The hotel employs 70 full time and part time staff and the restaurant is expected to create a further 12 jobs.