Rebel was born in Lockdown, a restaurant that began as a pop up offering events and meal at home kits, the official opening of this particular establishment was in 2022. It only took the Rebel team six months to make it into the Michelin guide, which is a pretty impressive achievement. The menu is packed with local goodness, as the team likes to champion producers that are located nearby, along with British wines and the whole menu follows a sustainable ethos.
In the kitchen, you'll find Michael Reid and Lindsay Rushton. Lindsay began his career over ten years ago in Scotland, and has since worked in some of the finest restaurants in the North East since returning. Paul honed his skills in Belfast and also made the return a few years ago. If you’re looking to hire out a venue in the area, then why not look towards Rebel, where you can enjoy fine dining with privacy, the chefs cooking up delicious meals for your guests in a lovely setting.
When it comes to food, you can choose from a ten or five course menu, either the regular option or a vegan menu. As a rough idea, you can expect to begin with snacks before moving onto a started of salsify, potato butter and black garlic, before enjoying another dish of smoked brie with fermented kohlrabi and roast onion, and then halibut with fermented artichoke, preserved lemon and pine butter. Next up is the steak 'Diane', before a dish of whey sorbet with dulce de leche, and then you finish off with malt cream with preserved fig and fig oil. If you’re a vegan, you may find dishes of the same kind, except your 'Diane' will be tofu, and dessert will consist of blood orange and malt, before a final dessert of raspberry, preserved fig and lemon verbena oil.
Either of the menus is sure to delight every guest.