Stranorlar restaurant inspired by times 'Before' toasts first birthday
'Before' does not use any gas or electricity for cooking in the kitchen - instead they cook over charcoal or in our wood fired oven.
A Stranorlar restaurant that cooks all its food over charcoal or in a wood-fired oven will toast its first birthday this weekend.
‘Before’ celebrating one year in business on Sunday – and everyone is invited to come along from 4pm. There'll be a range of live music, food offers and free Gelato for the kids.
Before owner Niall Jackson says the concept of 'Before' came about through his passion for good food, interest in ancestral skills and love of organic processes in times 'before'.
“We do not use any gas or electricity for cooking in our kitchen, instead we cook over charcoal or in our wood fired oven,” he says.
The theme of the restaurant, fusing the old with the new, continues through the wine list and interior design. All of the wines are biodynamic and some are of very ancient grape varietals such as Nero Di Trioa which is said to have originated from the old City of Troy.
Niall says: “By using less known wines, we support small producers in bringing old grape varieties back from the brink of extinction and keeping old farming methods alive.”
The restaurant also has stunning native Irish timber, epoxy resin, tables, created by Niall.
Each table has a story to tell with its locally sourced wood and designs which mimic the local landscape.
Having trained at Cesar Ritz Hospitality school in Switzerland and travelled extensively, Niall has worked in some of the best restaurants and hotels in the world. His experiences have inspired a rustic menu with some delicious ethnic influences.
'Before' is open Thursday-Saturday from 4-9.30pm and offers sit in and take out options.
With options including 3 day proved Neapolitan style pizzas, a custom made burger - created in collaboration with local butchers McConnells and a weekly changing market fish dish, there is something to suit all of the family, at ‘Before’.