Belfast-born Andy Rea is one of the most innovative chefs working in Northern Ireland today. From his roots in catering at the Belfast Institute, Andy went on to work in some of the best restaurants Martha’s Vineyard, Cape Cod. It was here he developed a passion for seafood that has stayed with him throughout his career.  On returning to Belfast he earned a position with Paul Rankin at his Michelin restaurant Roscoffand then Cayenne. During this time he began to have a significant influence on the City’s food scene.

 In 2006, Andy opened Mourne Seafood Bar in the heart of downtown Belfast in partnership with local mussel and oyster farmer Bob McCoubery.  Mourne Seafood Bar has become one of Belfast’s most critically acclaimed iconic restaurants. In 2010, The Belfast Cookery School was born out of Andy and Bob’s love for great food and their passion to share it. The Cookery school has continued to prove very popular, offering a multitude of speciality classes daily.

In 2011 Andy opened Home Restaurant in collaboration with Stephen Haller and Chef Ben Arnold. Home has been awarded the coveted Michelin Bib Gourmand for the quality of its food, customer focused approach and affordable menu. Then, in 2016, Andy opened La Taqueria in collaboration with Chef Adam Lynas, which offers proper authentic Mexican street food in a professional setting.

Andy appreciates and utilises local resources to their maximum potential, producing exciting, authentic food in a restaurant with real personality. He is both an inspiration and ambassador for the best the City has to offer and has consistently championed local artisan producers and suppliers. His early belief, pride and investment in his home city have helped establish a local food supply network and chef fraternity that are the very foundations for the flourishing food scene Belfast now enjoys.