MATTHEW & CHRIS

Chris you are from Coleraine and Matthew you are from York, how did you meet ?

Matthew: We actually met on a night out in Manchester in 2016 at Cruz 101. Our best friends were dating each other but we hadn’t met and didn’t know each other until that night out.

Were you both single and actively looking for love ?

Chris: Not particularly to be honest! Obviously when the right person comes along you know the connection instantly.

Matthew: Yeah we were both not actively looking to be in a serious relationship at that point but you never know what is around the corner.

Cliche as it sounds but was it love at first sight?

Chris: We definitely fancied each other let’s put it that way.

Matthew: I wouldn’t say love at first sight but there was a connection right off the bat.

At the time of meeting what were you both doing for work?

Matthew: At the time I was a retail manager for a huge high-street fashion brand and Chris owned and was the head chef at The Hoose Bistro in East Belfast.

Chris: We still have The Hoose Bistro today, it was my first foray into owning my own restaurant.

As you are based in N.I i’m guessing that you Chris enticed Matthew to move over here ? Was this a hard decision to make?

Matthew: After we met, we didn’t see each other or even keep in contact for around 3 months or more. Chris then came back to Manchester, and we met up again on a night out and spent a few days together. That’s when we realised there was something there.

Chris: Essentially, some months after that, I offered Matthew a job over in Belfast to be the Restaurant Manager for The Hoose Bistro and he went for it. Obviously I was hoping he would say yes and he did thankfully!

7 years down the road you seem to be just as much in love now as you were then, any secrets to a long and happy relationship?

Chris: It sounds cheesy but communicating with your partner really is key. We always make sure we are honest with each other and if one of us is having a bad day or feeling off, we vocalise how we are feeling rather than bottle it up and lash out. We are there for each other when there is harder days and talking openly is a great tool to keep everything running smoothly.

Matthew: We like a lot of the same things. Similar tastes in food, wine and same obsession with dogs so that helps!

Without being presumptive, is it the 2 of you, have you children? Is a family on the cards in the future?

Chris: It is the two of us and our four dogs! They are like children to us.

I am keen to have children one day however we are super invested in the new business at the moment. Right now, it’s the best time but it is something we continually discuss for the future. Matthew initially didn’t want children, but I think I’ve talked him round.

Matthew: Yes, I didn’t think I would ever want to have kids but as I have gotten older I think it is something I would like in our future. As Chris said it doesn’t make sense right now with how busy we both are with the restaurants. When we decide to make that jump, we want to have all the time to be fully involved.

Ok we need to get on to work

Prior to the opening of Millar’s, did you both have experience in the hospitality industry?

Matthew: We had both worked in hospitality but Chris has more experience than me in the industry.

Chris: I started out in The Anchor in Portstewart around the age of 12 as a kitchen porter. I’ve not had a day off since! I worked my way up within that business and become Front of House manager. This is also where I learnt to cook and honed my culinary skills in this environment initially.

We had the pleasure of reviewing when you first opened, the food, atmosphere and service were impeccable, hospitality especially lately has had its ups and downs, what is it that you feel Millar’s offers that keeps bringing people back?

Matthew: I think because Chris and I are massive foodies, we know what works in a restaurant environment and what doesn’t. Any time we have a day off we go to local restaurants. We try to opt for a new restaurant each date. opportunity came around for Lanyon Quay, we knew this was the one.

Obviously we have our favourites we like to go back to, but we like to explore and try what’s new on the scene.

Chris: Yes, from visiting so many restaurants at home and abroad, we’ve almost realised what the perfect formula is for a successful restaurant. Don’t get me wrong, the industry can change in a heartbeat, but we think we’ve cracked the code.

From local sourced, premium meats to the ambience of the restaurant itself, we constantly review everything! The décor, the staff, the music, the menu, the drinks and more, we are always evaluating and obsessing over every single detail to have the recipe for a perfect restaurant that people love. We want people to enjoy their food, drinks and our hospitality and we especially want them to return, which they do!

And from one roaring success to another you opened your Millar’s Grill & Seafood on Lanyon Quay just across from the Waterfront, was this a work in progress for a while ?

Matthew: We’ve always wanted to open a restaurant in city centre. We had been looking at a few potential units over 2021 and 2022 however nothing was working for us at the time. When this

Chris: When we viewed the location we were instantly excited. With the Waterfront on our door step, close proximity to Victoria Square and the beautiful views of the River Lagan, we were sold within minutes. It was the exact bright and modern format we wanted for our vision.

We have heard so many great things about the new restaurant, how has it been for you and how do you have time to breathe running 3 successful businesses?

Chris: We don’t! We are delighted with the reception to Millar’s Grill and Seafood. It has been beyond our initial expectations. We want to keep at it for a few months and then finally have some time off (we’ve booked Vegas).

Matthew: Vegas is keeping us going and motivated!

Chris, we heard you were shortlisted for Chef of the Year category at LCN Awards 2023, OMG what an achievement, you were bound to be over the moon?

Chris: Absolutely! Obviously, I don’t do the work for any awards or accolades however it was lovely to be shortlisted. It’s great to get the recognition alongside some other chefs I have admired for years and years!

And the final question is the focus for 2024 on the 3 restaurants or do you have other plans/ventures up your sleeves that we need to know about ?

Matthew: We would love to open a hotel or a bar, something completely different for us. It’s not on the cards just yet but never say never...