Alastair Fullerton has been appointed executive chef at the Titanic Hotel Belfast, which is part of the Harcourt Collection.
He will oversee the 100-cover Wolff Grill restaurant, which takes its name from Titanic shipbuilders Harland & Wolff, who were previously headquartered at the 119-bedroom hotel.
Fullerton has over 40 years’ experience in the hospitality industry, having been educated at Belfast Met before starting work under Paul Rankin in Roscoff. He has also managed kitchens in Galgorm Manor in Northern Ireland, Ten Square in Belfast, Fitzers Catering at Titanic Belfast and at the Curragh in County Kildare.
He has introduced a new menu at the Wolff Grill, serving dishes such as burrata with spring vegetables; duck spring roll with pineapple salsa; seafood linguine; and seared fillet of sea bass with seasonal vegetables.
Fullerton said: “I am delighted to be heading up the kitchen at the Wolff Grill restaurant. My focus is on local produce, seeking out quality ingredients to bring the dishes to life. I have spent 40 years in kitchens in Belfast, Dublin and London, and I am looking forward to serving up some of the finest food to our diners in a setting which exudes a welcoming and vibrant atmosphere.”
Adrian McNally, general manager at Titanic Hotel Belfast, added: “On working with Alastair to create his new menu, I have witnessed his passion and love for food. We have considered the new era in which foodies chart their way through a menu and enjoy being inspired by a bounty of flavours and choices, from nibbles to extravagant mains.”
The Harcourt Collection includes the Titanic Hotel Belfast, the Titanic Hotel Liverpool, Lough Eske Castle hotel, Redcastle Oceanfront, Golf & Spa Hotel and Carlisle Bay, Antigua. It was founded by Patrick Doherty in 1986 with the purchase of the Redcastle Oceanfront, Golf & Spa Hotel.
