Where Michelin-star chefs go for sandwiches… including two Belfast spots: ‘Their cheese toastie is a thing of beauty'
In a weekly series, chefs across the island of Ireland who currently hold one or more Michelin stars share their greatest culinary secret: where do they eat when off-duty?
For some, it's thick-cut sourdough, slowly fermented for flavour and charred until just on the edge of burnt, stuffed with aged cheese that drips in golden strands, with roast meats, wild mushrooms, kimchi, confit garlic or caramelised onions.
For others, it's a freshly made baguette, slathered in cultured butter, filled with ham and home-made pickles, or an Italian panini filled with roast porchetta, crackling and salsa verde. And is a traditional Irish pub really Irish if it doesn't serve a ham and cheese toastie with a side order of crisps?
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In a weekly series, chefs across the island of Ireland who currently hold one or more Michelin stars share their greatest culinary secret: where do they eat when off-duty? For some, it's thick-cut sourdough, slowly fermented for flavour and charred until just on the edge of burnt, stuffed with aged cheese that drips in golden strands, with roast meats, wild mushrooms, kimchi, confit garlic or caramelised onions. For others, it's a freshly made baguette, slathered in cultured butter, filled with ham and home-made pickles, or an Italian panini filled with roast porchetta, crackling and salsa verde. And is a traditional Irish pub really Irish if it doesn't serve a ham and cheese toastie with a side order of crisps?
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