The Bib Gourmand award is our way of recognising restaurants that offer good food at a great price. While all Bib Gourmands are unique in style and approach, they share the same spirit of generosity and a commitment to quality cooking. That’s why, in this series, we’re highlighting the Michelin Inspectors' Bib of the Month. These restaurants are the bedrock of the Michelin selection, providing an affordable dining option that doesn’t skimp on precision, skill or flavour. From cosy pubs to buzzing counters, we’ve got a Bib for you.
The latest restaurant to be selected as our Bib of the Month is Noble in Holywood, one of the friendliest bistros not just in Northern Ireland, but in our entire restaurant selection across the UK and Ireland.
Here’s what one of our Inspectors had to say about why they loved eating in Noble so much:
“When the team from Noble were chosen for the Michelin Welcome and Service Award back in 2021, it was an apt reflection of the place. Three years later and it is still the warm and inviting restaurant it’s always been. From the moment you arrive, there are smiles all round and after having a drink or two in the bar, you take the stairs up past the kitchen where you will again be greeted like an old friend. Nothing is too much trouble here and it’s the sort of restaurant that everyone would want on their doorstep. It’s relaxed and well run, packed and buzzy, and with some great value, carefully crafted and delicious cooking that epitomises the Bib Gourmand award. This keen kitchen have talent and passion aplenty.”
For more insights on what makes Noble a success, we thought we’d go straight to the source. Manager Saul McConnell and Chef Pearson Morris co-own the business and make a great team, so it’s only right that they answered our questions together.
What was the idea behind Noble? How would you describe your approach to food and cooking?
Saul: We worked together at Deanes, Belfast, and the opportunity came up to open our own restaurant in nearby Holywood. To be honest, at that point the only idea was good food and good service in a local bistro setting.
Pearson: My approach has always been quite simple: top quality ingredients prepared well and cooked in a way our customers will enjoy.
What price range can customers expect and how are you able to keep your prices affordable?
Saul: Downstairs in the Wine Bar, small plates range from £6 to £14; upstairs we have a set lunch menu for £30, in addition to our à la carte. On Sunday we do 3 courses for £37.50, which is available all day.
Pearson: We try to source as locally as we can and use whole cuts of meat and fish to maximise our use of the produce.
London by The MICHELIN Guide
What is the dish to order at Noble?
Saul: That’s a tough one – for a starter it’s hard to look past the Portavogie prawns cooked in garlic butter. We could never take them off the menu – the regulars would fall out with us!
Pearson: I am really impressed with the quality of the beef we are getting from Lisdergan Butchers in Fintona, so my choice would be the Chateaubriand to share, with peppercorn sauce for the steak and extra béarnaise for your beef dripping chips.
Saul: But we really should say our chocolate delice with pecan and caramel ice cream; it has been a staple since The MICHELIN Guide namedropped it as one of their favourite desserts eight years ago.
What kind of ambience do you aim to create at Noble?
Saul: When you walk through the door of Noble we want you to feel welcome; there's Pearson in the kitchen and me in the room, like you've come into our home. We want every customer to feel relaxed, whether you're a regular or it's your first time with us.
Tell us about Holywood and how you see your restaurant’s place in the local community.
Pearson: For us it's more than just the place where we work. We are actually answering these questions over a pint of Guinness in our local, Ned’s…
Saul: It’s very different from being in the city – we appreciate the local community and how they have supported us since we opened. We feel like we are part of the fabric of Holywood and look forward to being here for many years to come.
Where does the restaurant name Noble come from? There’s a quote on your website from Ernest Hemingway about nobility: “There is nothing noble in being superior to your fellow man; true nobility is being superior to your former self.”
Pearson: It was my nana's maiden name and it is also my middle name. I was slightly hesitant to use it but Saul convinced me otherwise.
Saul: I thought it suited what we wanted to do. The more we said it the better it sounded and when I came across the quote that was it…
Hero Image (left): © Noble/Belfast Telegraph
Hero Image (right): © Noble/Gerry White
