Talented Parisian chef Salim Berrezag is now adding Gallic flair to menus and creating gourmet dishes in the spectacular restaurant at one of Belfast’s most impressive golf clubs.
Salim has moved to Belfast from Dublin as head chef at Belvoir Park Golf Club in the Castlereagh district.
He brings a wealth of experience in highly rated kitchens in Paris, Guernsey and Dublin to the popular club, named as one of our best parkland courses here … and there are further awards on the cards for its facilities and food in the near future.
The eye-catching appointment for the club’s stylish The View eatery is a key element in its ambitious plans to extend its hospitality experience for members and guests to expand fine dining and a further development of its programme of events.
Club manager Brendan McDermott explains: “We are delighted that Salim has agreed to join our skilled team and to help us to achieve our great ambitions for the food and hospitality we already offer.
“We’ve created The View as a relaxed and informal restaurant with a classy and contemporary interior and great food and a five-star food hygiene rating.
“It’s simple, elegant style allows full appreciation of the breath-taking views of the course and Belfast city,” he says. “The View provides locally-inspired Irish cuisine, with the promise of friendly service and a relaxing upbeat atmosphere.
“Trusting in the simple things, the restaurant has a reputation for using great ingredients from predominantly local suppliers and flavourful combinations. It’s food with imagination and the sparkle of a beautifully presented dish. “We have a strong and clear philosophy focused on offering choice, quality and value for money, whilst ensuring that all our customers, young and old, feel welcome and valued,” Brendan adds.
Salim trained at Hotellerie College Belliard in Paris and its gourmet restaurant, the menu for which is created by students.
Salim, Brendan continues, “will head up the existing, talented and highly experienced team at The View, which comprises sous chef Rob McCullough, chef Mark McKay, pastry chef Deividas Acas, and Richard Chamberlain, the commis chef”.
Rob has been an executive chef at Saint Tropez, head chef at the Radisson’s luxurious resort hotel in Beitostolen, Norway, and subsequently returned home to run his own restaurant in Newry before joining the stunning golf destination.
Salim has switched to Belfast after almost a decade as head chef at The Marker Hotel in Dublin’s cosmopolitan Docklands and its award-winning Brasserie in a contemporary and luxurious setting overlooking the city’s Grand Canal.
Fluent in English, his native French and Portuguese, Salim says: “The post at Belvoir is a marvellous opportunity to play a pivotal role in the further development of this highly regarded and successful restaurant in line with the club’s ambitious plans for the growth of the business to the benefit of existing and potential members and their guests.
“I had heard a great deal about Northern Ireland’s now internationally regarded food and fine dining scene and welcomed the opportunity to contribute to this in what is clearly a very exciting time at the club,” Salim says.
“I am looking forward in particular to cooking with more of the region’s very successful and award-winning ingredients and getting to know more about the foods members wish to experience and enjoy,” he adds. “There’s a great and imaginative team in the kitchen.”
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