Hiding among the historic back streets of Belfast’s Cathedral Quarter, The Muddlers Club is named after a secret society linked to the United Irishmen that met in the area in the 1790s. It is the brainchild of former Ox and James Street South chef Gareth McCaughey, who was born and raised in Donaghmore, Co Tyrone, and who opened the restaurant as his first solo venture in 2015
The Muddlers Club serves two menus - a tasting menu and a vegetarian/vegan version - and to look at the dish descriptions (which detail a maximum of three ingredients) you might not initially get too excited. Yet McCaughey has the ability to take seemingly simple, and well-known dishes - whether it be ham hock with mustard mayo; chicken liver parfait; or scallop, cauliflower and golden raisin - and elevate them to Michelin-star standard and beyond (the restaurant was finally recognised by the red book in 2019). This is punchy, big flavour cooking that has a big impact on the plate.
Menus change regularly depending on what McCaughey and his team can get their hands on of a morning, and the quality of ingredients is for all to see, with the restaurant’s open kitchen allowing diners to view the chefs at work.
Given the restaurant’s name and location - the interior features street art using masonic inspired imagery such as the all-seeing eye - you’d be forgiven for assuming The Muddlers Club would have quite a hushed, exclusive feel - but nothing is further from the truth. Instead diners take a seat in a bright and buzzy dining room that has the clatter and clamour of a bustling British bistro - albeit one that is tasting menu only.
The Muddlers Club is one of Belfast’s worst-kept culinary secrets, but is all the better for it.
The Muddlers Club serves two menus - a tasting menu and a vegetarian/vegan version - and to look at the dish descriptions (which detail a maximum of three ingredients) you might not initially get too excited. Yet McCaughey has the ability to take seemingly simple, and well-known dishes - whether it be ham hock with mustard mayo; chicken liver parfait; or scallop, cauliflower and golden raisin - and elevate them to Michelin-star standard and beyond (the restaurant was finally recognised by the red book in 2019). This is punchy, big flavour cooking that has a big impact on the plate.
Menus change regularly depending on what McCaughey and his team can get their hands on of a morning, and the quality of ingredients is for all to see, with the restaurant’s open kitchen allowing diners to view the chefs at work.
Given the restaurant’s name and location - the interior features street art using masonic inspired imagery such as the all-seeing eye - you’d be forgiven for assuming The Muddlers Club would have quite a hushed, exclusive feel - but nothing is further from the truth. Instead diners take a seat in a bright and buzzy dining room that has the clatter and clamour of a bustling British bistro - albeit one that is tasting menu only.
The Muddlers Club is one of Belfast’s worst-kept culinary secrets, but is all the better for it.
