This article was originally published in The Irish Times. Imagine a meal that begins with the snap of crusty sourdough spread generously with Co Down’s golden Abernethy butter. Then move on to a plate of just-out-of-the-water Carlingford oysters, before a main of Mourne mountain lamb with buttery local potatoes. Round it off with a chocolate and salted caramel ice-cream from Glastry Farm from the Ards Peninsula or, for cheese lovers, Northern Ireland’s only raw milk blue cheese, Young Buck. This is just a tiny example of the endless bounty of Northern Ireland’s food produce you will find on menus these days in Belfast. Its restaurant scene has never shone brighter, making it the perfect time to visit. OX restaurant in Belfast. The past decade has seen the growth of the relationship between Northern Ireland’s producers, suppliers and restaurants. As the political situation stabilised, Belfast saw a surge in tourism with visitors taking in tourist attractions such as the Titanic visitor centre or stopping off in the city before a trip to the Giant’s Causeway or …