About

Stock Kitchen & Bar

At Stock Kitchen, our mission is a simple one: create memorable, quality dishes using only the finest of Irish ingredients. We work with local suppliers who are just as passionate about produce as we are, as well as some of the market stall traders who make our location famous. You can practically taste the love invested into each and every one of our dishes.

Located in the heart of the city’s bustling St. George’s Market, Stock Kitchen’s home has won a number of rewards, including Best Large Indoor Market and third place in the Observer Food Monthly Awards.

We are proud to base our kitchen in Belfast’s historic home of locally sourced ingredients and artisan foods. Reaching Stock Kitchen charts you on a path through a labyrinth of busy trading stalls, where visitors can sample and purchase some of the fine produce that has placed Northern Ireland firmly on Europe’s food map.

Experience classic architectural surroundings on the second floor, with our blossoming dining balcony overlooking the thriving marketplace below. Inside, visitors can observe some of the city’s finest chefs crafting dishes with true finesse in our lively open kitchen.

About

DANNY MILLAR

With a career spanning across Michelin-starred restaurants in Germany and London, Danny Millar returned to Belfast in the 1990s, bringing his renowned cooking style to leading restaurants including Shanks, the Narrows in Portaferry and Cayenne in the city centre before leading Balloo House as Head Chef and Director.

Danny returns to Belfast to join lifelong friend and business partner, Andy Rea. Brought together through a love of food and local ingredients, Danny and Andy’s talents and experiences now combine to form the menu and flavours of Stock Kitchen.

Since returning home, Danny has drawn praise from several respected food critics, including the Michelin Guide, the Bridgestone 100 Best Restaurants in Ireland and Georgina Campbell’s ‘Best of the Best’ in Ireland Guide. The celebrated chef has made regular appearances on BBC One’s Saturday Kitchen and has been winner of the Northern Ireland region on the Great British Menu.

About

OUR INGREDIENTS

At Stock Kitchen and Bar, we believe that Ireland offers some of the best produce in Europe. That’s why our menu showcases the very best ingredients, handpicked from the island’s leading suppliers.

Stock Kitchen and Bar Belfast Ingredients and Suppliers Map

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kitchen opening times

Thursday 12pm – 9.30pm

Friday 9:30am- 9.30pm

Saturday 9:30am – 9.30pm

Sunday 9.30am – 4pm

bar opening times

Thursday 4pm – 12am

Friday 12.30pm – 12am

Saturday 12.30pm – 12am

Sunday 12.30pm – 10pm

Lucy Anderson
A must if you are in Belfast!
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Came here with friends to celebrate my birthday. Absolutely loved it. The food was exceptional! One of the best meals I've had in Belfast. Service was excellent - all the staff were friendly & attentive. Beautiful decor & a great atmosphere with the open kitchen. Can't wait to go back. A must if you are in Belfast!
Marc McKinley
Fantastic food
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Fantastic food - really great. Went for lunch and got the market seafood summer casserole (tools will be provided, and you’ll need to get your hands dirty) - it was superb. Lovely vibe in a beautiful space in St. George’s market w/ Open kitchen. Whether you go for a drink at the bar, breakfast, lunch or dinner, I'm sure you’ll have a great experience - Definitely recommend checking it out!
Pete Robinson
everything was fabulous
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Just had a table for four and everything was fabulous. First visit and from over the water - would thoroughly recommend (not only was the food and drink amazing - the alcohol was cheaper than we were paying in a pub last night!) Go for the cote du boeuf as a personal recommendation. The (owner?) chef came to the table several times to say hello and explain the food - brilliant. Can't say a bad word about the place to be honest.
Jill Anderson
THE most outstanding lunch ever!!!!
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THE most outstanding lunch ever!!!! Steak sandwich, Market seafood casserole, Lemon tart and who'd have thought @fancycheeseco young buck with fruit soda and Armagh soaked raisins! Incredible 😋 Thank you so much @DannyMillarChef @stock_kitchen will be back 😀😀😀
Joris Minne - Belfast TelegraphThank God Danny Millar has rediscovered his mojo.
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Neither the advisor nor I have ever had a better cooked, finer tasting turbot. The marbling white meat, the little tasty skirt bits and the pearly cheeks are all perfect. Crispy Comber potato wedges, market vegetables and unnecessary additional sides of chips and market salad, create a robust and voluminous lunch. Thank goodness for the chilled Albarino to help it along its way. Stock is the kind of restaurant you want to make habit-forming. Prices are modest for the quality/value ratio and the comforting dining room would go down well in the old Halles of Paris. Danny always had a wee French vibe going and Stock is a wonderful expression of his francophilia.
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