Our Chefs & Food
Our aim at Billy Andy's is to provide our customers with a wide range of the finest, in season, local, sustainable produce available. We work closely with small artisan food producers allowing us to control the quality of our produce from the source to plate. As the proprietor of Restaurant for the past eight years, we have built excellent relationships with a close knit group of trusted suppliers.
We source whole animals; (Finnebrogue) Venison and Lamb, from the neighbouring farm beside the Pub and our Rare Breed Pork and Wild Game directly from our own gamekeeper in Islandmagee. Using the whole animal from head to toe, pushes our chefs' talents. They use classic and modern techniques to produce dishes that offer our valued customers a wide range of complex, intriguing flavours and great value for money.
We aim to make our food accessible to all palates, offering traditional Irish food cooked with care, attention to detail, using a variety of traditional and modern techniques and flavour combinations to create exciting new dishes.
Having gained entry to the 2015 Michelin "Eating Out in Pubs" Guide , we are delighted to have been re-entered in the 2016 Michelin Guide