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Chef Brian McDermott to open The Foyle Hotel Wine Bar & Eatery in County Donegal

Donegal-based celebrity chef Brian McDermott is creating 30 new jobs for Moville as part of an ambitious restoration of the former Foyle Hotel. 

The new premises – which will be known as the Foyle Hotel Wine Bar & Eatery by Chef Brian McDermott will open in mid-June and will feature 17 bedrooms as well as a state-of-the-art function room which is perfect for boutique weddings, and cookery weekends hosted by Brian himself. 

A €1.5m restoration of the well-known premises on the town’s main street is almost complete, transforming the historic building into a boutique hotel, wine bar and exclusive eatery under the culinary direction of the local chef.


In the Foyle Hotel Wine Bar & Eatery the focus be firmly on local produce, with Brian showcasing his own love of Donegal food as well as promoting the county’s heritage and the best of the Wild Atlantic Way. Seafood will feature strongly on the menus, and with the harbour only kilometres away fresh fish will be on diners’ plates within hours of landing at Greencastle.  

Eight full-time and 22 part-time posts are currently on offer with competitive salary rates, including general manager, head chef, chefs, bar persons, front of house and housekeeping roles. To apply for positions at the Foyle Hotel, please email your CV to info@foylehotel.ie 


 Brian – who recently launched his second cookery book, Brian McDermott’s Donegal Table, to industry and popular acclaim – said it was a dream come true to be able to bring his signature dining experience to his home town. 

“I live in Moville, our family is based here, so to be able to bring 30 jobs to the town and to fulfil my ambition of creating a signature dining and hotel experience in my home town really is a dream come true,” Brian said today. “I’ve spent my career championing local produce, and I want to use Donegal’s finest ingredients to create a quality experience for visitors, whether they’re popping in for a coffee or relaxing over an evening meal. 

“In the eatery we’ll be keeping it trendy, serving food throughout the evening with specially selected wines and local beers, all served in a relaxed environment with a focus on excellent customer service. 

Brian and his wife, Brenda, grew up going to the Foyle Hotel, and Brenda used to work there are restaurant manager, so they've decided to keep the name to mark that nostalgia. In creating the The Foyle Hotel Wine Bar & Eatery by Chef Brian McDermott they are also saying that this is a new, signature location where visitors can expect something different. 

Chef Brian McDermott with his wife Brenda and daughters Niamh and Aoife
“Brenda and myself and our girls are really looking forward to it because it gives us another home to do what we love – sourcing the best ingredients, cooking them simply, and allowing neighbours and visitors alike to relax and enjoy it," added Brian. “We want it to be part of the whole community, and our aim is to use local producers which will create a knock-on effect in terms of encouraging other jobs and investment in the area."  
“We also hope it’ll be a boost to tourism and encourage more visitors to this part of Inishowen,” said Brian.  
Chef Brian McDermott has made a name for himself across Ireland through his championing of local produce and his love of traditional recipes, and is a regular on television and radio for RTE, TV3 and BBC, as well as a firm favourite on the Irish festival circuit. 


His second cookery book, Brian McDermott’s Donegal Table, was published by O’Brien Press in March 2018 to critical and popular acclaim.
“We’re right on the Wild Atlantic Way, and my Donegal Table will be waiting for when you step through the door, ready for visitors to taste our food,” said Brian.
The Foyle Hotel Wine Bar & Eatery by Chef Brian McDermott is due to open in mid June 2018 and you can Follow Brian on Twitter here at @ChefBrianMcD for lots of Irish Food news and recipes!
The Very Best of Success Brian!
Zack

Enter Your Dish in the Smokin’ Butcher Smoked Black Pudding Competition!

Award-winning butcher Hugh Maguire, from Ashbourne, County Meath, is calling all chefs in Ireland to put their skills and creativity to the test, by taking part in his 2018 Smokin’ Butcher Smoked Black Pudding Competition and the entry date has been extended!


The Competition, open to all chefs in Ireland, (both the Republic of Ireland and Northern Ireland) looks for a two-course menu championing Hugh’s award-winning smoked black pudding. Chefs of all grades must demonstrate knowledge of seasonality combined with creativity and flair, using any other ingredients to complete the dishes, but highlighting the smoked black pudding in each dish.

Contenders are asked to share photos of their two-course menus, along with clear titles for their creations, and the three best menus will be selected to be tasted by Darina Allen, Patrick and Russell from The Gastro Gays and Hugh Maguire himself!

Known throughout Ireland as a leading member of the craft butcher fraternity, Hugh Maguire has won numerous awards for his sausages, dry cured rashers and black & white puddings over the years.



Hugh's innovative smoked black pudding creation led to his ultimate victory and success in the 2017 Great Taste Awards. Out of 12,500 products, between the UK and Ireland, Hugh was crowned Supreme Champion as well as being presented with a Golden Fork Award for his "genius” smoked black pudding product.

This widely recognised and prestigious award has created a lot of excitement for Hugh's new and growing sub-brand, "The Smokin' Butcher" and it's various smoked products. The Smokin' Butcher products are smoked in Hugh's own smoke house in Navan, Co.Meath and sold over the counter in his Craft Butcher Shop in Ashbourne, Co. Meath.

The Smokin' Butcher himself, Hugh Maguire

The competition will accept entries until the 7th July and chefs are encouraged to share their dishes on social media for maximum exposure. The top three finalists from this round will be announced on the 12th July and the judges will then visit the chefs’ workplaces to taste their creations. The selection will be based on originality, technical excellence and best use of the smoked black pudding.

The winner will be announced on 22nd July, live from Hugh Maguire’s flagship butcher shop in Ashbourne. The winning chef and restaurant will be featured in a full-page article in the RTE Food Guide.

Full competition details, including how to enter and samples request, can be found at www.hughmaguirebutchers.com/competition

For further information and/or marketing enquires, please contact Priscila Mc Geehan marketing@hmbutchers.com +353 (0)87 3920873

Best of Luck everyone!
Zack

Cloncannon Biofarm has Organically Raised Irish Pork For Sale!

Cloncannon Biofarm is located on the beautiful western slopes of the Devils’ Bit Mountains in Tipperary. Sean O' Farrell, who runs Cloncannon Bio Farm at Moneygall, Roscrea, Co Tipperary, says they are committed to the principles of organic food production and strive to enhance the natural habitats on the farm. They keep bees, organic free range chickens, organic beef, organic pigs and they grow vegetables and soft fruits.



The farm opened to the public in 2013 and it runs regular educational food tours for groups such as Schools, Active Retirement Groups, Macra na Feirme, Women in Farming, Farmer Groups, Youth Development groups etc.



Right now, Sean, who is a committee member of Tipperary Green Business Network and is certified through the Irish Organic Farmers and Growers Association, I.O.F.G.A., (Organic Licence No. 4925) has 20 Organically Raised Pigs ready to sell from the farm! They are currently enjoying an a la carte menu in the farm's garden area!

As pigs are usually around 25/26 weeks old when ready to eat, Sean is now looking for customers for these organic pigs. The pigs weigh in at around 90kg each with a butchered meat weight of around 65kg each of delicious organic Pork, for your customers to enjoy!

Any smart restauranteur, chef or home lover of great food should jump at this chance to fill the freezer with certified organic pork for the season ahead!

This is a great opportunity to get your hands on some super tasty Organic Irish Pork direct from a certified organic farm. Contact Sean O'Farrell on 0879227957 today and secure your order now!

Zack

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The Irish Food Guide Blog www.IrishFoodGuide.ie includes news, foodie chat, recipes, award results, links and other general information on the Food & Tourism Industry in Ireland.

It is written & curated by Zack Gallagher, Donegal Town, Co Donegal, Ireland.

“My Blog is a slice of the Irish Food ‘Network’. I’m a Chef with over 27 years experience and also have a background in media. I’m passionate about Irish Food Tourism and I believe that a rising tide really can lift all boats!”

Supporting Irish Food created by passionate producers and encouraging the Irish food & hospitality industry to use modern social media methods to increase their business.

Zack is building an all-Ireland Food Tourism network to assist Tour Operators bringing guests into Ireland to connect easily with artisan Irish food producers, so as they can experience the provenance and personality behind our Irish food Visit www.IrishFoodTours.ie