A food tour in Belfast starts at St George's Market, a late 1800s indoor hall. The market offers local artisan foods with producers at stalls. On Fridays fish sells. On Saturdays butchers from near Ballycastle in Co Antrim attend.

The tour samples sausage and hash brown soda bread bap from The Belfast Bap Co. It includes a tapas plate from Tom & Ollie, producers of Mediterranean foods. Fifteen from French Village bakery features. Drop Hopper micro-roasted coffee serves.

At Daisies Belfast on Chichester Street hot chocolate mixes raw cacao, cane sugar and sea salt.

Sawers on College Street stocks Black Butter, a spicy apple conserve from Co Armagh. Abernethy Butter and locally smoked salmon pair with brown bread.

The Morning Star Bar & Restaurant in Pottinger’s Entry serves flank steak from the McAlister family farm, abattoir and kitchen. The bar dates to 1910 as a coaching stop. Armagh Cider Company elderflower cider accompanies.

Mike Thompson at Mike’s Fancy Cheese offers Young Buck raw milk blue cheese. The tour ends at The Reporter with Copeland Rum from Co Down.

Capparelli at the Mill in Dundonald uses local ingredients in small plates and pasta. Portavogie prawns come in Bouillabaisse sauce. Beef shin ragu features.

The Merchant hotel hosts afternoon tea in its Great Room Restaurant, a former Victorian banking hall. Finger sandwiches, scones and cakes serve.