Restaurant & Food news

McMeel celebrates provenance with new winter menu

Lough Erne Resort’s award-winning executive head chef, Noel McMeel, who is renowned for his seasonal menus at the prized Catalina Restaurant has put provenance at the centre of his newest winter menu with a keen focus on fresh produce from Fermanagh, Cavan and Tyrone.

With key ingredients sourced from around Ireland, and most specifically the resort’s home and surrounding counties, the latest five-star menu features several standout winter dishes.

Noel McMeel’s signature dish uses Fermanagh-based Pat O’Doherty’s pork fillet with crispy shoulder, served with hock terrine and rosti, confit belly and tapioca crisp, accompanied with sour cabbage, apple and sage butter, celeriac and maple jus.

Red meat lovers can enjoy the Lisdergan fillet of beef, which is sourced from the Tyrone town of Fintona. The mouth-watering dish is accompanied by a crispy beef cheek, roasted onion, whipped potato, chive puree and red wine jus. Also hailing from the same Tyrone producer, is the seared Lisdergan lamb rump which is served with fermented black garlic, confit leek, cauliflower and kefir puree with port jus.

Meanwhile, Lough Erne Resort’s bordering county of Cavan is the source of the Thornhill roast duck breast, which is complemented by mandarin orange jelly, Noel McMeel’s very own garden honey, sesame caramel, toasted hazelnuts and thyme jus.

Commenting on the latest menu, Noel McMeel said: “In Ireland, we are so fortunate to have some of the finest, seasonal ingredients at our fingertips. This is so beneficial for our philosophy of sourcing, preparing and serving fresh food which is in season and locally sourced. I am delighted to introduce this winter menu, which aims to share an authentic taste of Fermanagh and the local areas to all our guests.”

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