Seamus then went looking for the best chef he could find, to open a new restaurant in Donegal Town.
|Rory Carville, Head Chef at the new Blás Restaurant at The Gateway Lodge, in Donegal Town|
He then joined Derry Clarke's team in l'Ecrivain, in Dublin, for two and a half years. Rory then worked for a year in Chapter One under Ross Lewis and while he was there Derry rang him up to see if he'd like to work for the summer on a yacht (belonging to a business partner) in the south of France. Around this time Rory had been working on a new venture with Dylan McGrath, but that fell through, so he jumped at this opportunity.
|Michelin Chef Rory Carville with Marian and Seamus Quinn at Blás Restaurant, Donegal Town|
"Winning a Michelin Star takes a lot of hard work and dedication from a chef and his whole team, putting in long hours and intense concentration." says Rory. "It's great for business but it's a different kind of pressure as your cooking to satisfy a different kind of clientele. And there are so many great restaurants now in Dublin that the competition is very tight."
|Daniel Cavan, sous chef at Blás Restaurant in Donegal Town|
|Velvet Cloud Sheep's Yogurt with Dandelion Honey & Chive at Blás Restaurant|
|Finishing off a dish of John Dory and Organic Broccoli|
|The bedrooms have been totally refurbished at the Gateway Lodge in Donegal Town|
|The Chalets at the Gateway Lodge have also been completely refurbished|
For bookings at Blás Restaurant & Guest Accommodation Tel: 00 353 74 9740405
You can follow Head Chef Rory Carville on Twitter
You can follow sous chef Daniel Cavan on Twitter