The Boat House is housed in one of the most unique and historically interesting buildings in North Down, dating back to 1849. The Harbour Masters Office as it was known, has been home to The Harbour Master, Billy Caufield’s Boats, The RNLI and more recently various restaurants until being taken over by local hotelier Kenneth Sharp 3 years ago.
The last 4 months have, without doubt, been amongst the strangest in the long history of this builidng. The Covid19 pandemic has been a trying time for everyone in hospitality. Andy and Jonny, however, took it in their stride and even created a ‘finish at home’ Sail-Away concept to keep their hands in and try to provide some Boat House style for our guests. (Click here for more information).
However, now we are re-opening (with all the controls and precuations you would expect) still offering the same Boat House service and food. There are a few extra precuations we would like you to take and if you click through to BoatHouseBangor.com/covid19 you will find out more.
If you have any queries, about our procedures or controls please do not hesitate to contact us. Meanwhile we will be busy cooking, creating, serving and looking forward to welcoming you to The Boat House.
Andy Scollick is the latest Chef to take the helm at The Boat House. Bangor born and bred; Andy is following in his Father’s footsteps as a chef. After a short stint at SERC studying Hospitality & Catering Andy decided to concentrate full time on cooking and started as a Commis Chef at The Salty Dog. There he worked with Andy Archer (now Head Chef at Royal North of Ireland Yacht Club) and Tim Brunton (now Head Chef at Tedford’s Kitchen).
During his time at The Salty Dog he rose to the position of Chef de Partie. When Tim Brunton moved to take over the Boat House, as Head Chef, Andy moved over to join him as his Sous Chef. After a break away from the kitchen Andy returned to the Boat House to work with Cathal Duncan as Sous Chef and when Cathal moved on to become head chef at AC by Marriott Andy stepped up to take charge.
Andy is passionate about local produce … inspired by the experimental and challenging approach to cooking when developing the new Boat House menus with Tim Brunton. Andy likes to take what is in season or an ingredient and create dishes that challenge people’s perception and expectations. Using techniques such as dehydration, spherification and others to intensify flavours and change textures.
Whilst a believer in the importance of presentation on his dishes … after all the first bite is taken with the eyes … he also recognises the beauty in happy accidents espoused by one of his main inspirations Massimo Bottura (a more Jackson Pollock approach to presentation).
Tim describes Andy as “… one of the most naturally talented chefs I have ever had the pleasure of working with. He has the right balance of passion, creativity and drive and has a very bright future in the industry.” Come along and see for yourself. The gift of The Boat House is still available and vouchers can be sent out from the restaurant: see www.boathousebangor/gift-vouchers for details.
“The pessimist complains about the wind; the optimist expects it to change; the realist adjusts the sails.”
– William Arthur Ward