Fish City is a lively, award winning fish and chip restaurant and take away in Belfast’s city centre. A family owned business we began our journey in 2013, winning the 'Seafish' Regional Fish and Chip Shop of the year award in 2015, and in 2018 were voted the UK’s healthiest and most sustainable fish and chip restaurant and take away by Seafish.
At Fish City we are committed to sourcing sustainable seafood - all of our cod, haddock, and hake are MSC (Marine Stewardship council) certified. All other species of fish, are responsibly sourced and from sustainable waters. We ensure full food traceability, working with local food and drink producers wherever possible, offering customers a menu that is flavoursome and healthy. Dining in or taking away, you will be welcomed by our warm friendly staff, in our contemporary fully licensed restaurant.
I have been working in kitchens since I was 14 years of age, working part time as a kitchen Porter. It was during this time that I developed an interest in cooking and food. There is an energy in a busy kitchen that draws you in and once I started to prepare and serve food I was hooked.
I have worked in some great kitchens in Belfast such a Deanes, Noble and the Merchant hotel and learnt from great chefs along the way like Danni Barry and Alex Greene.
Cooking is a passion and I hope that my passion for food and cookery is evident to the guests in every dish that we serve in Fish City. The opportunity to join the team at fish city came at a good time for me personally. The ethos and ideals of the business such as sustainability and education, are things that I believe in and actively pursue in my own life and in every aspect of the kitchen.
I have always loved food and was greatly influenced by my grandmother Nony and her traditional cooking methods and recipes, handed down generation by generation. Later I worked in Shengjin as seaside restaurant on the Adriatic sea where my love of seafood became embedded in my DNA. I moved to Belfast in 1998 and worked in a number of restaurants before finding myself at Fish City where I have further enhanced my skills both in frying and in the kitchen. It is so exciting to be part of a passionate and forward thinking team.
Growing up in a family of chefs I found myself helping my mother in her restaurant at a very young age, spending time in the kitchen washing pots and pans, I started to gain interest in what was happening around me, the beautiful smells of soups cooking and meat roasting in the ovens. It quickly made me want to learn for myself and decided to make a soup for the staff in her restaurant to try. The feedback was tremendous and the feeling that so many people were so happy, pleased and excited about the food that I had created cemented my passion for cooking.
From then on I have worked hard in many restaurants in Belfast & afar, soaking up as much cooking knowledge as I can and putting that passion into every dish I create, to give the customer the ultimate satisfaction and taste experience. I happened upon Fish City and once I realised the team here share that same attitude and passion for not just the customers, but for the environment, the oceans and the beautiful produce in our wee country I had to join the team.
Having grown up around the lakes of Fermanagh, fish was always a part of my diet. Learning how to fish and catching a nice trout and seeing my Grandmother cook it to perfection always left me wanting to know more about cooking fish and seafood. So when I got the opportunity to work at Fish City I took the chance happily. I was able to learn about seafood and, most importantly to me, the sustainability methods we use and champion all while being part of an incredible team of talented and passionate Chefs.
My profession is a chef and passion of culinary art. Graduate of cookery school in Poland and participant in many competitions. My real cooking practise started in Belfast in 2018. I have gained experience in Howard Street, Ox and The Muddlers Club. At Fish City we cook everything from fresh and support local suppliers.
In my free time I improve my culinary knowledge by baking natural sourdough and experimenting with innovative seafood dishes. I'm looking forward to working with Head Chef Michael and all the Fish City team.