Underground Dining, 119 High Street, Bangor, Co. Down BT20 5BD | Website: www.underground-dining.co.uk | Phone: 028 9147 7788
Gary Bell a native of County Wexford started his career in Michelin Star, Shanks restaurant with renowned Chef Robbie Miller. Travelling extensively and gaining experience along the way Gary worked in Michelin Star restaurants in London, Chapter One, and New York La Bernafine, a Michelin two star restaurant. Moving to Downtown Manhattan he worked in Bayard’s, a Michelin one star restaurant. Then he moved to Upstate New York to a restaurant called Vertigo.
After returning to Ireland he became the head chef in Thorntons Michelin Star restaurant in the Fitzwilliam Hotel on st Stephens Green, Dublin. Laterly Gary Worked in The Merchant Hotel and formed Underground Dining an immensely popular pop-up restaurant. Catering for groups of up to 140 guests the locations varied from the Titanic Quarter to Clandeboye Lodge in Bangor.
In September 2017 Chef Gary Bell opened Underground Dining in High Street, Bangor. Providing a wide and varied menu from locally sourced produce the restaurant has rightly earned a fantastic reputation and the testimonials from its clientele reflect the meticulous dedication of Chef Gary Bell and his service team headed by Front of House Louise Mayne.
Microgreens Currently Available to order – contact for more options
Radish (China Rose)
The above are available for immediate order. Items are harvested the same day we deliver. Fulfilment can take up to 14 days depending on microgreen as we grow to order. All items are grown in Bangor, County Down. Though not certified all items are soil grown using organic methods.
Delivery within the enclosed area is free subject to a minimum order.
If you are outside this area get in touch.
Contact us for a free sample pack to check out the quality of our product.
Submit your details and we will get back to you.
Alternatively phone us on 073 9636 9090.
Or drop us a text.