Grand Dining with Chef Damian Tumilty

Damian Tumilty is the Executive Head Chef of the 5-star Grand Central Hotel in Belfast.

The hotel offers a selection of dining options including the Grand Café and the Seahorse Restaurant, an acclaimed AA Rosette Award restaurant offering an unforgettable culinary experience with seasonality, sustainability and the very best of local provenance at the heart of its menus.


Guinness Wheaten Bread


  • 250g wholemeal flour
  • 60g strong flour
  • 15g baking soda
  • 5g salt
  • 30g porridge oats
  • 5g dark soft brown sugar
  • 30g wheat bran
  • 135g treacle
  • 30g butter
  • 200ml buttermilk
  • 100ml Guinness


  • Weigh all dry ingredients together.
  • Melt butter and treacle and let cool slightly.
  • Add the wet mixes to dry mix.
  • Cook at 160c for 45 mins in a tin and then 10-15 mins out of tin.
  • Leave to cool before slicing.


Browned Butter


  • 200g butter (browned)
  • 200g butter
  • 20g Malt Extract
  • Seasoning


  • Slice 200g of butter into equal pieces.
  • Cook the butter over a medium heat until it starts to bubble.
  • Remove it from the heat and allow to chill.
  • Once chilled, melt the other 200g butter and add it to the browned when it starts to solidify.
  • Add malt and seasoning.


Asian Style Duck Salad


  • 4 duck legs
  • 200g Duck or Goose fat to cover the legs
  • 200g Tempura flour to coat the legs


  • Heat oven to 150C/130C fan.
  • Wipe the duck with kitchen paper and pat dry.
  • Put the duck in an oven proof dish and cover with the goose fat or duck fat.
  • Cook for about 2½ hrs, or until the meat is almost falling away from the bone.
  • Leave to cool in the fat
  • Remove the legs from the fat and pat dry with kitchen roll before pan-frying to crisp up the skin or pulling the meat from the bone.
  • Tempura flour to coat and deep fry


Salad Ingredients

  • 100g Roasted cashews
  • 50g Pickled Mooli
  • 10g sesame seeds
  • 200g cubed watermelon
  • 2 spring onions finely sliced to garnish
  • ½ bunch chiffonade of Coriander to garnish


  • Prepare the salad ingredients and mix in a large bowl.


Dressing Ingredients

  • 2 Lemongrass
  • 4 lime leaves
  • 25g ginger


Blitz together:

  • 100ml mirin
  • 100ml sweet hoisin sauce
  • 100ml soy sauce
  • 100ml maltose
  • 25g honey


Put all ingredients into a pot and bring to the boil. Leave to infuse for one hour and then pass through a fine sieve into a pot. You might need to thicken with some cornflour.



Orange Blossom, Labneh & Rhubarb Cheesecake


  • 500g yogurt natural yogurt (to make Labneh)
  • 125g Labneh
  • 125ml Double cream
  • 5ml Orange Blossom Water
  • Seeds of 1/2 vanilla pod
  • 50g Caster sugar
  • 10g of Poached Rhubarb
  • 1/2 orange segmented for garnish


  • Salt and hang yogurt in muslin overnight to form a Labneh.
  • Combine all ingredients in a large bowl, whisk until the cheesecake forms and holds shape.
  • Sprinkle with tahini crumb and garnish with orange and rhubarb.


Tahini Crumb Ingredients

  • 25g Unsalted butter
  • 25g Plain flour
  • 25g Caster
  • 12.5ml Tahini paste


  • Rub flour, sugar and butter together with your hands until a fairly chunky crumb forms.
  • Bake on parchment paper at 170c degrees for 10 minutes, stirring every 2 minutes. Remove from oven and cool.

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