as we are so seasonal here. We’ve been really happy with how we’ve progressed since we opened and we just want to keep progressing."
Restaurateur Michael Deane and head chef Danni Barry, Eipic
“There are some really exciting things happening in food in Belfast and I’m so thrilled to be a part of putting the city back on the Michelin map! I trained under Michael Deane whom I have long admired, before working in England for Michelin starred chef Simon Rogan, so I jumped at the chance to head up the Eipic kitchen. I love doing what I do and the Michelin star is a fantastic homecoming gift!"
Michael added: “When we opened last year I wanted to bring the high-end market that has almost disappeared back to the city and I stated then that I would like to see three or four Michelin stars in Northern Ireland over the next few years. Now the city has 2 stars again we are undoubtedly on the up and I would like to offer my congratulations to the team at OX for their success as well.”
Stephen Toman, OX
"My hands are still shaking! It's fantastic for the team, the restaurant and Belfast as a city. Lots of chefs leave Belfast to work in Michelin restaurants now they can stay, I’m so delighted.
"I always looked up to Michelin so for us and the city I’m delighted."
Mickael Viljanen, The GreenHouse
"Delighted for the team - all the hard the hours they put in, I did think it might never come!
"We’ve stabilised the food, perhaps it’s a bit calmer, but still based around the best produce we can get."
John Campbell, The Woodspeen
"We're delighted it's a great team effort. It came as real surprise and the team don’t know yet.
"As a new business our focus has been on the customer and while we are delighted it has to business as normal."
John Duffin, John's House
"We are delighted. We’ve only been open for 9-months, we felt the food was good and we working towards getting better. Nearly all the produce we use comes from our farm, the vegetable we pick never go in the fridge, and that is key for us.
"Hopefully this will encourage more lunch trade for us and equally help us attract and retain staff."
Merlin Labron-Johnson, Portland Restaurant
"We never opened the restaurant with a view to gaining a star.
"We are a very relaxed causal restaurant, our focus has always been on cooking great food; so gaining a star in eight months was very unexpected, it’s a great result for everyone in the team."
James Lowe, Lyles (He is in Mexico today doing a dinner at Rosetta) 
"Tacos and tequila for breakfast to celebrate! I might never come back! In all seriousness though, a massive thanks to all those who’ve worked at the restaurant and have helped in this achievement.
"I’m currently getting ready for a dinner I’m doing in Mexico City and am most proud that I’m able to do something like this away from the restaurant. Thanks to such an amazing team in London. Lots of love and tacos from Mexico City."
