Time for tea for chef as he expands gourmet restaurant after lockdown

Top chef Jim Mulholland addressed social distancing and the other challenges of Northern Ireland’s steady emergence from coronavirus lockdown by reshaping his gourmet restaurant in Comber, Co Down.

Jim, who owns No14 At the Georgian House in the market town’s square, decided to split his successful business into two operations. As well as reducing tables in the fine dining restaurant in one of Comber’s most striking and historic buildings, Jim decided to transform an upstairs function room into a stylish tea room.

“We had built up good business providing tea/coffee and scones before lunch and dinner in the restaurant before the pandemic lockdown,” Jim explains. “We knew that we’d have to make changes when the lockdown was lifted and we were able to welcome diners once again. Social distancing, however, would impact income because there would be fewer tables in the restaurant.

“While the function room had become popular for a wide range of events including culinary sessions before the lockdown, I decided that the tea/coffee side of the business would be better separated to leave the restaurant room to focus on the gourmet meals on which our business is based.

“The tea room means that customers seeking a tasty and leisurely treat can now go straight to the new tea room and tables also organised to meet social distancing rules. Pastries, scones and other treats in the tea room are still freshly made by our team of expert chefs.”

He’s named the tea room after James George Allen, a member of the Allen family which owned the house until the early 20 th century and was known as a pioneering engineer.

The restaurant, which is in the historic townhouse dating back to 1722, was among many others in Northern Ireland which introduced meal deliveries and a call and collect service for customers. Both customer-focused services proved successful and helped to keep the cash flowing during a particularly challenging period for the entire hospitality sector. Jim has since decided to continue the takeaway service.

“Takeaway is the best and most cost-efficient option for both the restaurant and our customers,” he says.

He’s also developing the extensive and paved courtyard behind the restaurant into an attractive venue for customers to enjoy drinks and snacks outdoors. There’s a walled garden too for growing courgettes and other specialist vegetables.

Another new service being planned by the affable chef is a fishmongers in the restaurant offering fresh and locally sourced fish and seafood to buy.

“I’ve decided to offer this service to customers who enjoy our fish and seafood, among the most popular dishes on our menu. Fish dishes were exceptionally popular during the lockdown. We even sold 14 lobsters one Saturday to shoppers,” he continues.

“Accessing fresh fish in Comber isn’t easy. So, I’ve decided to enable customers to buy fish and seafood they’ve enjoyed in the restaurant from us,” he explains.

“There’s now a growing awareness of the health benefits from fresh fish. They will be able to buy the fish to takeaway or have it cooked by us for them to enjoy at home.”

A native of Lisburn, Jim (52) is among our most talented and experienced chefs. He left his role as head chef at the prestigious Jean Christophe Novelli restaurant in Belfast’s high-end AC Hotel to transform the Comber restaurant into a premium eatery. The restaurant, a significant development for the busy town and wider community on the Ards Peninsula, opened around two years ago and has quickly proved to be a popular venue.

“Virtually every chef aspires to run their own restaurant,” he continues. “And it’s long been my ambition. What tipped the scales for me was when the superb Georgian building in Comber became available and also the variety and quality of local food and drink readily available in this area.

“Food and drink here and Northern Ireland in general, especially meat, cured meats, fish and seafood, vegetables, fruit, cheese and other dairy products, is just sensational. What we are doing in the restaurant is to harness this local treasure trove of premium food and drink in the creation of delicious and affordable dishes that everyone can enjoy.”

He brought to the restaurant a wealth of experience here and five years in Guernsey, where he developed a passion for French cuisine. Chef posts held here included stints at the old White Gables in Hillsborough, with Paul Rankin at the famed Roscoff in Belfast, and as head chef at the Ballyrobin Hotel, near Belfast International Airport. He subsequently met French celebrity chef Jean Christophe Novelli at the Ballyrobin during the French culinary wizard’s visit to Balmoral Show.

Novelli enjoyed his meals at the Ballyrobin, where Jim held the head chef post for nine years, and offered him the top role in the kitchen and the chance to build his on team and create a quality menu at his restaurant overlooking Belfast Port.

Married to Joanne and with a 21-year old son, Jim counts top chefs in Britain such as Nathan Snodden among his friends.

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