Bia Mara is not just a restaurant; it’s a movement that redefines the traditional fish and chips experience. With a commitment to sustainability, creativity, and quality, Bia Mara has carved out a niche in the fast food industry. This article delves into the basic information about Bia Mara, its founding process, historical background, menu offerings, and special activities.
Basic Information
Bia Mara, which translates to “seafood” in Irish, was founded by Barry Wallace and Simon Whiteside. The first location opened in Brussels, Belgium, after a successful stint at local farmers’ markets in Dublin. Bia Mara focuses on providing a modern twist on the classic fish and chips dish by incorporating diverse flavors and sustainable seafood options. The restaurant has expanded to several locations across Europe, including Antwerp and London, with plans for further growth.
Locations
Brussels: The first official restaurant opened here.
Antwerp: A beautiful location in the historic center.
London: The UK rebrand of Bia Mara.
Future Plans: Potential expansions to Amsterdam, Dublin, New York, and beyond.
Founding Process
The inception of Bia Mara dates back to 2011 during a challenging economic period in Ireland. Barry Wallace found himself unemployed and shared his thoughts over a pint with Simon Whiteside, a chef who had recently left his job in London. They recognized an opportunity to bring fresh seafood to the market scene.
Initially selling mackerel and chips from a stall at local markets, they quickly garnered attention. However, the unpredictable Irish weather posed challenges for outdoor selling. When an opportunity arose to open a brick-and-mortar restaurant in Brussels, they seized it despite language barriers and initial struggles. Their dedication paid off as they introduced their innovative approach to fish and chips, pairing it with Belgian craft beer—a match that resonated well with locals and expats alike.
Historical Background
Bia Mara’s journey from a market stall to a recognized brand is marked by significant milestones. The duo’s big break came when they were featured on the cover of Ryanair’s magazine in 2013. This exposure led to widespread media coverage across Belgium, including features in major publications like Elle and Marie Claire.
As they gained popularity, Wallace and Whiteside expanded their menu beyond traditional offerings. They experimented with various cooking techniques and flavors inspired by global cuisines. This innovation led to the creation of over sixty different styles of fish dishes and numerous homemade sauces.
Key Milestones
2011: Conceptualization during the recession.
2013: First brick-and-mortar location opens in Brussels.
2014: Expansion into London with a rebranding effort.
Ongoing: Continuous growth with plans for international expansion.
Menu Offerings
Bia Mara’s menu is a testament to its innovative spirit. The restaurant offers an array of seafood options that rotate based on seasonal availability. Each dish is crafted with care, ensuring that every bite reflects their commitment to quality and sustainability.
Signature Dishes
Cajun Spiced Panko Mackerel: Served with lemon Cajun sauce.
Tempura Sea Bream: Infused with lemon and basil flavors.
Jamaican Jerk Panko Pollock: Accompanied by chipotle sauce.
Indian Spiced Panko Hake: Paired with curry lime sauce.
Ethiopian Berbere Red Gurnard: Served with berbere sweet potato ketchup.
Sides and Sauces
Bia Mara also offers unique sides such as seaweed salted chips and minty mushy peas. Their homemade sauces include:
- Garlic Truffle Sauce
- Chipotle Sauce
- Tartar Sauce
- Homemade Ketchup
- Vegetarian Options
Recognizing diverse dietary preferences, Bia Mara provides vegetarian options like Parmesan & mozzarella arancini and dirty halloumi burgers.
Special Activities
Bia Mara is not just about food; it also engages the community through various special activities:
Private Events
The restaurant offers facilities for hosting private events such as birthday parties, corporate gatherings, and receptions.
They provide all necessary equipment for presentations or celebrations.
Sustainability Initiatives
Bia Mara prides itself on its commitment to sustainability. They source fish responsibly from small boats and focus on using seasonal ingredients. Their packaging is eco-friendly, utilizing recycled materials for takeout containers.
Community Engagement
Bia Mara frequently participates in local food festivals and markets, showcasing their culinary creations while promoting sustainable seafood practices.
Conclusion
Bia Mara stands as a beacon of innovation in the fast food industry. By transforming the classic fish and chips into an exciting culinary experience that emphasizes sustainability and creativity, Barry Wallace and Simon Whiteside have created more than just a restaurant; they have established a brand that resonates with food lovers across Europe. With plans for further expansion and an unwavering commitment to quality, Bia Mara is poised to continue its journey as a leader in modern fast food dining.
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