4 Vicars Restaurant, Armagh
Award-winning chef/owner Gareth Reid, who opened the restaurant back in 2014 with wife Kasia, is at the heart of Armagh’s unique food culture. Renowned for his creativity and flair, he is one of many chefs and local producers who are developing Armagh into a gourmet food destination through the Food Heartland.
A county Armagh man, Gareth has travelled the globe as a chef, absorbing influences from local cuisines as diverse as France and the Bahamas.
His insistence on the finest produce sees him source salads and vegetables from the nearby gardens of Crannagael House, artisan ciders and apple juices from Barnhill Farm and McIvors Cider Company and fish and seafood from Kilkeel. He also serves unique pollan from Lough Neagh and the equally unique wild Lough Neagh trout, dollaghan, both cold smoked locally.
“The most important thing to me is flavour,” Gareth says, “and that means having the best produce to work with. The produce we use is sourced because it’s so good; in some cases the very best and not just because it’s local.”