The story
Beau is the creation of renowned Northern Irish chef Lottie Noren, whose cooking is driven by bold flavours and honest techniques. The restaurant’s seasonal menus and warm atmosphere are designed to make every visit feel special—without the fuss. This straightforward philosophy earned Beau a Michelin Bib Gourmand, recognising good quality, good value cooking in a city where modern cuisine thrives.
Tucked into Warehouse Lane off Waring Street, Beau combines relaxed counter dining with table service. The space is air-conditioned, wheelchair accessible, and welcomes private parties. Open Tuesday to Saturday from lunch through late evening, it’s a place where the energy is convivial and the focus stays on the plate.
The menu is organised by snack, meat, fish, vegetable, side, and sweet—a structure that encourages sharing and exploration. Snacks range from sourdough with chicken skin butter to mushroom parfait with foie gras and brioche. Meat dishes include lamb rib with sheep’s yoghurt, guanciale-spiced pork belly with cured egg yolk, and a butter-poached effilé chicken with black garlic and pea. Fish features Kilkeel crab in heirloom tomato consommé, Portavogie langoustine ceviche, and salt-baked sea bream with langoustines. Vegetable plates like pan-seared panisse with confit leek and hen of the woods with cured egg yolk and lovage emulsion round out the savoury options. Sides include salt & vinegar chips and potato hash with garlic and leek emulsion. Desserts such as golden syrup crème caramel and dark chocolate with peanut, whiskey caramel, and rosemary ice-cream offer a sweet finish.
Beau’s modern cuisine is rooted in Northern Irish produce and global inspiration, delivering dishes that are bold, precise, and deeply satisfying.
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