23 December – Tuesday Goodie Bag

This week’s Tuesday Goodie Bag features

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The Deer’s Head

Website HERE

We popped in to The Deer’s Head on Lower Garfield Street to enjoy a great value Sunday Christmas Lunch in collaboration with Urban Scullery. 

To start, we had Vegetable & Barley Broth with Scullery Wheaten, Chicken Liver Parfait, Sticky Chicken Wings in a Korean sauce, Crayfish Cocktail, and Smoked Salmon on homemade sourdough rye bread.

As well as the traditional Turkey & Ham Christmas fare, The Deer’s Head also serves up lots of alternatives; we loved the moist Pan Fried Salmon Fillet with a herb cream sauce, the “Super Roast” of beef, turkey, ham, stuffing, and Yorkshire pudding, and the delicious vegetarian Chestnut & Seed Nut Roast with cranberry gravy. All served with buttery mash, roast potatoes, roasted carrots and parsnips, superb “sprout cheese” (like cauliflower cheese only with sprouts), & proper gravy, this was a fantastic festive feast.

Desserts are also excellent; Sticky Toffee Pudding, Chocolate & Baileys Marquis, Clementine Posset, or a Selection of Irish Cheese, there’s something for everyone. 

All washed down with some terrific wines, and Bell’s Brewery beers from Belfast’s first fully operational on-site craft brewery, this was a great way to summon in the Yuletide season.

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KION

Website HERE

We paid a visit to another fantastic addition to the recent Ballyhack foodie renaissance, KION. This Latin–Nikkei fusion restaurant on the Upper Newtownards Road serves delicious South American dishes with hints of Japanese cuisine, and the food was absolutely brilliant. 

See video, photos and review on our website here :-

Kion Restaurant Review – Dec 2025

KION comes from the Peruvian word for ginger, perfectly reflecting the warm, comforting and spicy aspects of the menu.

We started with a couple of terrific cocktails, an Orale Margarita, and a Kion Martini, accompanied by a bowl of fresh Guacamole topped with pico de gallo, chillies, and an architecturally striking tower of plantain chips for dipping. 

Next, our appetisers of Prawns Majadito, sautéed with a chilli & garlic sauce served with crushed plantain majado, and a delightfully zingy Nikkei Style Sea Bream Ceviche cured in tiger milk, and topped with sweet potato, crispy plantain and red onion, were both excellent. 

To follow, the Cod Encocado was fragrant with coconut, cooked in banana leaf, and flecked with crushed nori creating delicious flavours and aromas of the sea. Accompanied by steamed cassava and chilli, in a coriander and caper sauce, this was a beautiful fish dish. 

And the vegetarian Gnocchi Huancaina, plump potato gnocchi sautéed, then smothered in a Peruvian creamy, spicy sauce made with queso fresco, was served with purple potato and edamame. Perfect comfort food! 

Accompanied by Diablo Beans, black Mexican beans with a good kick of chilli heat, and crispy, roasted baby Criollo Potatoes sautéed with annatto oil and herbs, this was a fabulous feast. 

And to finish, the Ecuadorian Chocolate Mousse with Baileys Sponge was rich, dark, and decadent. 

KION: “Latin passion and Nikkei harmony on every plate.” 

Many thanks for inviting us along to try KION’s stunning menu. 

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The Stuffing Co from TS Foods

Website HERE

The Stuffing Company’s Christmas Showstoppers Are Here!

TS Foods shared their “The Stuffing Company” range with us just in time for the festive season!

These award-winning stuffings have been a firm favourite on Christmas tables across Northern Ireland for decades, and it’s easy to see why.

Handcrafted in the heart of Co. Down using slow-baked farmhouse loaves, real Irish butter, and the highest-quality ingredients, the stuffing range brings a little bit of festive magic to every plate.

Don’t forget that these freeze beautifully, so you can keep them for the big day. Or, if you simply can’t wait and do run out, you’ll find the products in many retailers across Northern Ireland. 

Many thanks to The Stuffing Company for helping create a  wonderful, flavour-filled Christmas!!

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Restaurant Reviews NI

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