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This colourful contemporary restaurant makes smart use of the old Bank of Ireland building on King Street. When it opened in 2011, it was the first eatery from Create – a ‘social enterprise’
catering business helping the unemployed into work. The surprise signing was Richard Walton-Allen, executive chef at Harvey Nichols, who was the brains behind the restaurant design as well as the
menu. Everything is keenly priced, with plenty of great-value offers supplementing a menu that changes with the seasons. Summer might see the likes of poached sea trout with cucumber and tartare
dressing, char-grilled skirt steak with charred baby leeks and truffle butter, and a terrific dessert involving a set cream topped with Pimm’s ice cream and finished with diced cucumber,
strawberries and mint. Cookery workshops, talks and tastings have become a Saturday-morning feature of the place.
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