Ross Blair

chef de partie at the the salty dog in bangor :))) getting married to my super beautiful natz soon :))))

[The Salty Dog Hotel @TheSaltyDog1]

Bangor Bay lobster out the water less than 12 hours & on the plate! With local sea veg, shellfish & fresh truffle oil

[Ross Blair @rblair141]

The new menu kicking off on Wednesday the 3rd off sep at the salty dog bangor northern ireland also on 25th seafood tasting menu book now

[Ross Blair @rblair141]

Just some off tje food in the salty dog :))

[Ross Blair @rblair141]

@twhiddleston cant wait 2 c it :)) remember the salty dog is still hoin 2 b here lol scott eggs and everything lol

[andy archer @andydarcher]

Afternoon tea @rblair141 @timbrunton

[andy archer @andydarcher]

Chef @rblair141 sending his new sweet valhrona white chocoate and honeycomb cheesecake, champagne sorbet @timbrunton

[Ross Blair @rblair141]

@KenSharp @timbrunton @andydarcher so when u goin 2 get us them lol

[Danny Millar @DannyMillarChef]

First table tasting menu Finnebrogue venison summer vegetables @BallooHouse

[Shortcross Gin & Whiskey @ShortcrossGin]

@timbrunton @andydarcher @lilysmum11 @TheSaltyDog1 @rblair141 hmmm tasty delicious can you send up to the #shortcrossgin #distillery?

[The Salty Dog Hotel @TheSaltyDog1]

#DayInTheLife chefs playing with the presentation of new pork belly dish for tonight's specials #RestaurantWeek

[Roux @ Parliament Sq @RouxAPS]

Remember our delicious set lunch menu is only £35 for 3 courses...perfect way to spend an hour or two or three!!

[Great British Chefs @gbchefs]

Picture perfect crab by @Hulstone cooked in a water bath via @sousvidetools http://t.co/u0UbCqLyLp

[Gary Jenkins @gary_jenkins_]

Meatballs, spicy tomato & chorizo sauce, garlic bread #barsnacks @the_parsonsnose

[Gary Jenkins @gary_jenkins_]

Rump of Irish lamb, peas, smoked bacon, potato Boulanger #spring @the_parsonsnose

[andy archer @andydarcher]

Mini pineapple dish!

[andy archer @andydarcher]

New desserts.

[Raymond Blanc @raymond_blanc]

It is never to early for a soufflé!

[Great British Chefs @gbchefs]

Are the soldiers doughy enough for @paulwelburn's duck eggs? They certainly look good #greatbritishmenu

[AEG Global @AEG_Global]

Why cook sous vide? Let @ModernCuisine explain the benefits: http://t.co/FzutfCI6G2 #SousVide #trends