LARNE’S appetite for the freshest, tastiest seafood is being sated by Pol At The Kiln.
Opened with all the flourish of a shellfish medley on April 26, the restaurant brings home experienced chef Pol Shields, who has always looked out to sea for his favourite ingredients.
Pol worked at The Kiln for 14 years before running his own restaurant in Cushendall for five years. But when the opportunity was offered to return to the Old Glenarm Road hostelry he couldn’t resist.
“It was an offer I couldn’t turn down,” said the chef, who knows that all the culinary and presentation skills in the world count for nothing unless the ingredients are of the highest quality and locally sourced.
“It was when I was at The Kiln that I built up a reputation for seafood specialities.
“Everything from the the catch of the day to exciting dishes with monkfish, lobster, langoustines, salmon and scallops,” Pol explained.
“People in Larne certainly seem to have a taste for it,” he added.
“Friday night is Seafood Night at Pol At The Kiln and last Friday the place was packed.”
All of which serves to underline Pol’s recommendation that you book in advance for Pol At The kiln.
The chef hasn’t forgotten those who prefer turf to surf. In fact Thursday is Steak Night at Pol At The Kiln, offering a variety of dishes featuring T-bones, fillet and sirloin.
There is a full menu of fine fare every Thursday-Sunday, including some very tempting specials like a three-course Sunday lunch for £14.50 per person and a two-course daily lunch offer at £8 per person.
And still to come, a couple of exciting twists on catering. There are plans for a Pol At The Kiln Fish Shop, selling the freshest ingredients for people to cook at home; and Pol At The Kiln Cookery School - providing expert tuition for anyone who wants to learn the culinary secrets of Italian, Thai or other styles, as well as baking bread and getting the best out of meat, poultry and fish.