Magic formula
Juggling the needs of the kitchen with an unusual hobby - Formula Ford racing - means George McAlpin, chef-proprietor of the 80-seat Ramore restaurant in Portrush, County Antrim, always has a busy schedule.
Despite racing once a fortnight, careful menu planning remains a priority. With repeat custom accounting for about 70% of business, hitting on new ideas is vital to keep regulars coming back for more. Menus are changed every two months, the most recent one being introduced at the start of August.
McAlpin prides himself on coming up with new ideas, so that even the stalwarts will find something to tempt them.
The menu is kept to a simple formula - six starters and main courses and five desserts. In addition daily specials, usually consisting of two starters, one or two main courses and two desserts are marked up on a blackboard above the open kitchen, which is separated from the restaurant only by a counter.
The open kitchen lends to the atmosphere of the restaurant, he says. Customers can dine while sitting at the counter and experience first-hand the theatre of the six-strong brigade of chefs at work.
On the starter list of the latest menu is a baked red shallot tart (£4.95). Shallots are first caramelised in sugar and butter, put in a pan, coated in puff pastry and then turned over, much in the same way as a tarte tatin.
McAlpin, former sauce chef at London's Le Caprice, admits to being a sauce freak, and is constantly reviewing new ways of serving traditional favourites. Consequently, roast rack of lamb (£10.95) is currently being served on a summer green sauce of broad beans, peas, mange tout, French beans, asparagus and leeks, and is drizzled with pesto.
McAlpin's dessert of the moment is panna cotta at £3.45, sliced and served with caramel orange syrup. Coffee is an extra £1.25 and comes with home-made petits fours.
Fish caught locally forms a substantial part of the daily specials' board. This includes dishes such as halibut, grilled and served on a red and yellow pepper salsa, with coriander oil (£10.95).
Vegetables are served separately and cost extra. They include tobacco onion rings at £1.50 a portion, home-made chips, £1.50, and sage and bacon dauphinoise at £1.95.
For customers wanting a cheaper or less heavy option there is an alternative. Every two months four new "complete dishes" are offered. These tend to be made of cheaper cuts of meat and currently include items such as peppered rump steak in a pepper cream sauce, and roast rump of lamb with courgettes, tomato and basil jus and confit of garlic. Both are served with vegetables at an all-in price of £7.95.
McAlpin realises that offering these dishes reduces average spend, but because they are so popular, particularly with the locals, he is reluctant to remove them.
As well as being patronised by locals, trade comes from the cities of Londonderry and Belfast. And, since last year's ceasefire in the province, business has increased by 5%, mostly as a result of tourists returning to the area.
