Five courses. Whatever is in season. Our table.
Five courses round one table in our house in Belfast, for six to eight people. The menu is whatever is at its best that week from the growers, farmers and fishermen round here, and every course tells you who it came from.
Six to eight chairs, one table
01Next upBelfast
The first one: a harvest supper
End of October, into the dark nights. Squash, apples, roots, game and the last of the brassicas, and something for Halloween in there that you will not see coming. Candles, a long table, and a date we will confirm to the list first.
The first tables go to friends, and to whoever they bring. After that it becomes a monthly thing, with the season changing the menu each time. Leave your email and you will hear when a seat is going.
Plated, and named for where it came from
02What a supper isSeasonal, local, named
One of five, and who it came from
A tasting menu that tells you where it came from
The menu is written after we have seen what the growers and producers have, not before. So it changes with the season and with the week, and each course comes to the table with a card naming the farm, the boat or the kitchen behind it.
There are two of us. Phil cooks and brings the plates out. His partner runs the room, lays the table and films the night. Between us that is the whole restaurant.
03How an evening runsMethod
From the farm gate to the last plate
Most of a supper happens before you arrive.
The week before
We see what is good
Calls and visits to the growers and producers, and the menu gets written round what they have rather than the other way round. Five courses, one of which is usually a surprise to us too.
Two days before
Your dietaries, checked
Everything you told us when you put your name down is checked against every course, and anything that clashes gets its own plate rather than a missing component.
Half seven
You arrive, we pour
Coats off, glasses out, something small to eat standing up while the table fills. Six to eight people, most of whom will not have met.
From eight
Five courses, and the story of each
Served together, one course at a time, with a card naming the farm, the boat or the kitchen it came from. Paced to the table, not to the kitchen.
The week after
The film, and the honest question
A short film of the night lands in your inbox, with one ask: what worked and what did not. Say if you would rather not be in it and you will not be.
Course five. Paced to the table
04What it costsPay what you think
You decide, afterwards
There is no ticket price. Eat the five courses, then pay what you think the evening was worth, on the night or the day after. Early suppers are how we find out what this is, and you are the ones telling us.
- Courses
- Five
- Seats
- Six to eight
- Price
- What you think
What you get
- Five seated courses, served to the table
- A card with each course naming who grew, caught or made it
- Something to start with when you arrive
- A short film of the night afterwards
What you bring, or do not need
- Wine: bring your own bottle, we supply glasses
- A fixed menu in advance: it is set by the week
- A ticket, a deposit or a card machine
Seats go to the list first.
One email when a supper is announced. Nothing else, and nothing sold on.
One list for everything Phil Yer Pot: pizza nights, suppers and private dinners. No spam, unsubscribe any time.
Want five courses at your own table instead? That is private dining. Something louder, eaten standing up? That is a pizza night.