Urban Scullery

Urban Scullery 3 years in the making we've moved to Belfast City centre within the realms of the fab Deer's Head pub Family Style Restaurant
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Garlic. Bread.Garlic bread?We make our deep focaccia just for this. 2 decent slices toasted then slathered with confit...
06/06/2026

Garlic.

Bread.

Garlic bread?

We make our deep focaccia just for this. 2 decent slices toasted then slathered with confit garlic butter before being topped with cheddar and Bo Rua from

Wee touch of confit garlic aioli and chives to finish. We even cut it up for you 👌

Bar snacks as they should be 👍

Prawn pil pilOn the bar snack menuTiger prawns poached from raw in our own compound chilli butter and a little seaweed b...
02/06/2026

Prawn pil pil

On the bar snack menu

Tiger prawns poached from raw in our own compound chilli butter and a little seaweed butter

Finished with picklel chillies, scallions and chilli oil

Served with toasted focaccia

🦐 🦐

Scullery burger 🍔8oz or 227g depending on your views, of local beef, bone marrow and saltHomemade potato bunLyonaisse on...
01/06/2026

Scullery burger 🍔

8oz or 227g depending on your views, of local beef, bone marrow and salt

Homemade potato bun

Lyonaisse onions

Homemade tomato chutney

Crisp streaky bacon

Irish cheddar

Served with handcut fries

We don't do smash!

The Fry, or grill as we prefer to call itVery much open to interpretation what should be in one but here be's oursHomema...
28/05/2026

The Fry, or grill as we prefer to call it

Very much open to interpretation what should be in one but here be's ours

Homemade soda
Homemade potato bread
Toasted sourdough
Dry cured bacon
Handmade sausage
Grilled tomato
Grilled mushroom
Grilled black and white pudding
Fried egg
Homemade tomato chutney

Good with tea, coffee or pints

Turkish Eggs - a la BelfastWe've had several variants of this over the years and I always think each new one is the best...
26/05/2026

Turkish Eggs - a la Belfast

We've had several variants of this over the years and I always think each new one is the best

Labneh is the star. We get local Greek style yogurt, salt it, then strain it for a few days to remove the water content resulting in a super thick, rich and luxurious base.

To this we add chilli, lemon and garlic before smearing liberally in a bowl.

Then the flavour and texture profile is give an injection with dukkah, pickled chillies, pickled golden raisins, chilli oil, scallion oil and scallions.

Topped with 2 x soft poached eggs.

Served with a thick slice of our own sourdough toast.

On Monday to Saturday from 11am

Ducking gorgeous special onPan roast duck breastConfit leg bon bonDuck fat roasted baby potatoesConfit leek and fennelRo...
09/05/2026

Ducking gorgeous special on

Pan roast duck breast

Confit leg bon bon

Duck fat roasted baby potatoes

Confit leek and fennel

Roast plum

5 spice jus

Vive la France 🇫🇷

Busy city centre this SundayMarathon in the morning then we've Hit the North Block Party just round the cornerWe are pre...
02/05/2026

Busy city centre this Sunday

Marathon in the morning then we've Hit the North Block Party just round the corner

We are prepped to the hilt and ready from noon

Uppa runners and painters

We don't do smash! Perhaps a little unpopular but I just don't get the smash burger thing. We do our burgers right 👌We m...
22/04/2026

We don't do smash!

Perhaps a little unpopular but I just don't get the smash burger thing. We do our burgers right 👌

We make our own buns

We only use the best meat from

Each burger is just minced local steak, a little bone marrow and a touch of seasoning. Weighed to 8oz (or 227g for the modern person)

We dress the bun with our own tomato chutney, then add lyonaisse onions and shredded lettuce

Burger gets topped with crisp streaky bacon and Irish cheddar

Thick, tender, juicy and absolutely packed full of flavour

Served with handcut fries

Eat inside or out 🌞

Kids requested I made them chicken burgers for dinner in the house. This is a brilliant recipe for a bread that houses b...
15/04/2026

Kids requested I made them chicken burgers for dinner in the house. This is a brilliant recipe for a bread that houses breaded chicken fabulously!

Poolish (the night before):
250g water
2g dried yeast
250g 00 flour
Mix to a wet batter, cover and leave in the fridge overnight

Bake day
Dough:
All of the poolish
165g tap water
2g dried yeast
140g strong flour
140g 00 flour
40g tap water (later)
12g salt

Method:
Mix 165g water + yeast to the poolish, then both the flours. Make it a shaggy dough and leave for 30 mins

Add remaining 40g water + salt. Knead in a stand mixer for 7 to 10 mins until it's shiny and elastic

Place into an oiled bowl and cover for 1 hour

After 1 hour look at your dough as if it's a clock. At 12 o'clock lift and bring to the middle. Same at 3, 6 and 9 o'clock. Cover
Repeat this 3 times at 1 hour intervals

Grease a standard baking tray and place dough into it. Roughly shape but it will stretch out. Cover and rest for at least 1 hour

Mix 20g olive oil + 10g water
Dimple the dough hard with fingers, add flaky salt and the oil mix

Bake in a preheated hot oven (230°C-ish) for 15 mins then drop the temp to 180°C and cook for another 10 mins

Cool on a wire rack

We're open as usual todayBrunch menu runs from 11am until 2pmLunch from noon until 5.30pm
06/04/2026

We're open as usual today

Brunch menu runs from 11am until 2pm

Lunch from noon until 5.30pm

Address

Deers Head, 1-3 Lower Garfield Street
Belfast
BT11FP

Opening Hours

Monday 11am - 5:30pm
Tuesday 11am - 5:30pm
Wednesday 11am - 5:30pm
Thursday 11am - 7:30pm
Friday 11am - 7:30pm
Saturday 11am - 7:30pm
Sunday 11am - 5:30pm

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