Event Recap: Beyond the Fillet Local Thinking, Smart Business

Belfast Flavours brought Beyond the Fillet to Belfast Met’s Titanic Quarter, where chefs, students, and hospitality professionals got an inside look at the value of local, the strength of relationships, and the smart business behind traditional skills.

From the gallery and right in the kitchen, guests watched as Stevie McCarry of Lir Seafood Restaurant expertly broke down a whole cod, sharing how his Portstewart kitchen thrives by working directly with Donegal’s fishermen. His message? The best ingredients start with the best relationships. When chefs and producers connect, Northern Ireland’s world-class seafood shines — and every part of the catch has its place on the plate.

Danny Millar of Stock Belfast followed with a masterclass in simplicity and provenance — baking a whole turbot to perfection and speaking honestly about what drives him: cooking great local food, knowing where it comes from, and serving it with pride. Both chefs agreed that breaking down whole fish is a skill worth keeping alive — one that gives chefs creative freedom, reduces waste, and adds real value to the bottom line.

The event pulled back the curtain on the business of good food, from profit margins and waste management to creativity and sustainability. The message was clear: working locally, thinking smart, and honing your craft isn’t just good cooking — it’s good business.

At Belfast Flavours, we’re here to connect chefs with producers, champion local and sustainable food, and build the skills that strengthen our city’s hospitality scene. Backed by Belfast City Council and DAERA, we’re helping today’s professionals and tomorrow’s leaders collaborate, innovate, and put Belfast firmly on the map as a world-class food destination.