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

Step Up To The Plate - Workshop for Publicans in the Northwest on 3rd May 2018

Although the tourism trade in the north west of Ireland is booming, there are still many pubs within the industry who feel under siege from a decline in alcohol sales and a drop off in pub use by millennials. In response to this, one-day workshop has been planned for Thursday, May 3^rd in the LYIT Tourism College, Killybegs, to help publicans Step Up To The Plate!

The addition of simple tasty food offerings can help rejuvenate your public house and the use of modern social media can help bring your business a whole new customer base that is looking for more than just a pint.

Organiser, Mary McGettigan from the Taste of Donegal, said “We are only too aware that with tourism figures rising, publicans have a golden opportunity to seize the moment and diversify by offering low cost tapa style food, complimented with wines, craft beers and barista style coffees.”

Fellow organiser, Hugh O’Donnell, a well-known publican and chef said “The time has come for publicans to take the step into providing light, easy to assemble plates of food, aimed at daytime tourists looking for an authentic local food experience. It’s a very lucrative market and pubs are ideally located to take advantage of this gap in the market.”

Publicans attending the workshop will be shown a range of easy to prepare dishes by top chef, Peter Campbell, formerly of Cafe Bang and the Village Tavern. Recipes will be emailed to all participants.

There will be a simultaneous wine tasting and food pairing by Wine Direct and a demonstration on producing a barista quality coffee, using an automated coffee machine, by Clint Walsh from Johnsons Coffee. 

After lunch, the focus will switch to creating and managing a digital footprint for the pub business. Participants will be offered a custom-made website, built on a mobile phone platform with an eCommerce facility, presented by Craig Murray, Dublin, winner of 2017 Huffington post online marketing award.

To ensure the website is fully used and managed, top media guru, Michael Gallagher from Maud Communications will create and manage your social media pages, link and manage your website content for a very reasonable weekly fee, exclusively on offer to course participants.  

Included in this package is an innovative new app that allows anyone globally to buy their family and friends a drink in your pub. An ideal way to make pubs relevant for birthdays and celebrations. 

“The day starts early at 9.30am, but we guarantee that by afternoon those attending will go home with an action plan to increase sales and gross profit,” added Hugh O'Donnell.

The organisers are inviting publicans from all over the northwest to attend this important workshop. Bookings are by texting "Request To Attend Workshop" with your name and contact number to 087 7975704.

A fee is €50 per participant is payable on the day at registration. 

Contacts:  Hugh O’Donnell 0877975704 or Mary McGettigan 0871777140

Zack

Chef Swap at Aniar, Galway, to continue through 2018

The very successful "Chef Swap at Aniar" programme continues into and throughout 2018 and will see more acclaimed international and Irish guest chefs collaborating with Chef/Owner JP McMahon in his Michelin-starred Aniar Restaurant in Galway, Ireland, on different weekend dates throughout 2018.

Chef Christophe Dufau of Michelin star Les Bacchanales restaurant, Vence, France
is coming to Aniar, in Galway, on the 15th and 16th June

Danni Barry, formerly of Michelin star Deanes Eipic, Belfast, and now leading the kitchen at Clenaghans Restaurant, Craigavon, was on the 9th and 10th February; Amanda Cohen of cutting-edge New York City vegetable restaurant Dirt Candy was on the 6th and 7th April; Christophe Dufau of Michelin star Les Bacchanales restaurant, Vence, France is coming on the 15th and 16th June; and rising Russian star Stanislav Pesotskiy of Björn, a new Nordic restaurant in Moscow, will be cooking at Aniar on the 16th and 17th November. Gunnar Karl Gíslason from Michelin star, new Nordic Restaurant Dill in Reykjavík, Iceland is also due to join JP in the Aniar kitchen in 2018 at a date to be confirmed.

ChefSwap at Aniar Galway features Danni Barry, Stanislav Pesotskiy and Amanda Cohen among others

JP McMahon said, "Chef Swap is a wonderful way of visiting chefs to learn more about the produce we have here in Ireland. As part of the experience, I travel with each chef to visit local producers and experience how the produce is harvested. On the other hand, for the team in Aniar and our guests, it gives us an insight into each chef’s unique way of cooking and every time is a surprise. Many chefs bring signature dishes to their menu while challenging themselves to use Irish ingredients. Feedback, both from our guests who book dinner and from the visiting chefs, has been overwhelmingly positive so it’s exciting to extend the programme into 2018.”

The Chef Swap at Aniar programme, which started in 2017, has innovation, education and the strengthening of Irish food at its centre.

In 2017, Aniar welcomed guest chefs Ross Lewis of Chapter One, Dublin; Sasu Laukkonen, now of Ora, Helsinki; Nathan Outlaw of Outlaw’s at the Capital, London, and Outlaw’s Fish Kitchen, Port Isaac; Syrco Bakker of Pure C, The Netherlands; Alexandre Silva of LOCO, Lisbon; Benoit Dewitte of Restaurant Benoit Dewitte, Ghent; Daniel Burns of Luksus-Tørst, Brooklyn; and Adam Reid of The French, Manchester.

The 2018 Chef Swap at Aniar programme kicked off in February 2018 and each of the Chef Swap at Aniar dinner menus follow the same menu format as the regular Aniar tasting menus - 6 courses at 65 euro, 8 courses at 85 euro, or 10 courses at 110 euro.

For more information and reservations see www.aniarrestaurant.ie, or phone +353 (0)91 535947.

Follow Chef Swap at Aniar on Twitter - #ChefSwap | @chef_swap

Zack

Taste the Atlantic at this year's Burren Slow Food Festival in May

The 2018 Burren Slow Food Festival, which takes place from Friday 11th to Sunday 13th May 2018, was officially launched in Dublin’s Klaw Seafood Café this week, by festival chairperson Birgitta Hedin Curtin, in collaboration with BIM and Failte Ireland Food Champion, Niall Sabongi. This is the 14th year of the festival which takes place in Co Clare and this year's theme is Taste the Atlantic – A Seafood Journey.

Birgitta Curtin, of the Burren Smokehouse, opened the launch saying, “As chairperson of the 2018 Burren Slow Food Festival, it is always an exciting process to engage with partners across Ireland and beyond to curate an interesting and invigorating programme which is aimed at attracting visitors to the beautiful Burren as well as piquing the interest of our local community." She added, "There is something for everyone from individuals to families and young and old and we look forward to welcoming you to Co Clare.”


“BIM’s Taste the Atlantic Seafood Trail developed in partnership with Failte Ireland is designed to celebrate our many dedicated seafood producers on the Wild Atlantic Way and to educate people on how Irish seafood is caught and farmed," said Richard Donnelly from BIM. "As a Taste the Atlantic producer and ambassador, Birgitta Hedin Curtin of the Burren Smokehouse produces exceptional Irish organic salmon products and understands the importance of supporting Irish seafood.  Clare is a region renowned for its shellfish farming with €79 million worth of oysters and mussels produced last year. This event is all about embracing and promoting Irish food and we are delighted to see seafood producers at the heart of the festival this year.”

PJ Hartnett (Failte Ireland), Niall Sabongi (Klaw), Sarah (9) Melissa O Connell (6), Birgitta Hedin Curtin (Chairperson of the Burren Slow Food Festival) and Richard Donnelly (BIM) at the launch of the 2018 Burren Slow Food Festival

‘Taste the Atlantic - a Seafood Journey’ was initially launched by BIM in partnership with Failte Ireland as a pilot on the ‘Bay Coast’ of the Wild Atlantic Way in 2015. Due to the success of the initiative, the trail was extended along the full Wild Atlantic Way route last year. The objective of Taste the Atlantic is to showcase 21 dedicated seafood producers and educate visitors along the route as to how Irish seafood is caught and farmed. All the dedicated seafood producers on the trail offer visitors an authentic food experience incorporating tours, talks and tastings of Ireland’s delicious oysters, mussels, salmon and more novel species including abalone at source.


In addition to the seafood supper, regular festival favourites return, namely the food and craft market and cookery demonstrations by renowned chefs including seafood aficionado Niall Sabongi and award winning cookbook author Trevis Gleason, who will also host a thirst quenching whiskey workshop.

Other highlights are an interactive talk with Kevin Thornton, who is regarded as one of Ireland's best chefs and the great philosopher of Irish food.  There will also be a presentation by archaeologist Dr Bill Schindler, UCD visiting assistant professor, which will delve into our culinary past and cooking habits.  The annual Burren Slow Food Banquet will take place in the Burren Storehouse in Lisdoonvarna and is one of the fastest selling events. 


Visit www.slowfoodclare.com for up to date programme details and to buy tickets on line
and Follow their online Social media at:
Facebook: www.facebook.com/slowfoodclare
Twitter: @slowfoodclare & #tastetheburren


Zack

WIN a signed copy of "Donegal Table - Delicious Everyday Cooking" by Chef Brian McDermott

This Wednesday, 7th March 2018, sees the Official Launch of a fabulous new Irish Cookbook!

"Donegal Table - Delicious Everyday Cooking", written by Chef Brian McDermott and published by O'Brien Press, brings together a collection of real Irish family recipes that is sure to inspire a whole new generation of modern home cooks.

"Donegal Table - Delicious Everyday Cooking" by Chef Brian McDermott

Brian McDermott, from Moville in County Donegal, is one of the most sought-after Irish chefs on the national food festival circuit in Ireland, as the guiding hand that acts as Master of Ceremonies at the biggest Food Festivals in the country, including Taste of Dublin, Taste of Cavan, Taste of Donegal. He is the National Dairy Council's official chef demonstrator at events such as Bloom in the Park, the National Ploughing Championships and many more.

Chef Brian McDermott launches his new Cook Book on Wednesday 7th March

After working as a chef for over twenty five years in the hospitality industry, Brian decided to make a career change and is now recognised in foodie circles here as "the most versatile chef in Ireland". Brian is a regular guest chef on RTE and BBC television and radio. He also runs a very successful cookery school in Moville and works as a food consultant with some of the biggest food companies on the island of Ireland!

Donegal Lamb and Barley Hotpot from Donegal Table

Brian believes that tasty, healthy food based around local produce is something every family should be able to make and enjoy. In this new cook book "Donegal Table", Brian shares his own passion for real food made by real people and includes classic recipes along with modern versions of old favourites. The book is a collection of achievable, affordable and accessible recipes. There’s something for everyone to try.

Pan fried Hake with buttered Leeks and Poached Egg

Brian's home county of Donegal is renowned for the quality of its amazing seafood and local produce. Those superb local ingredients are what inspire Brian every day and are perfectly showcased in the recipes in "Donegal Table". There are seperate sections in the book on Cooking Seafood, One Pot Wonders, Baking and Breads, traditional Potato dishes, Desserts and a special one on Kids Meals.

Brian's Pear and Almond Tart from his new Cookbook

Brian tells the story behind every dish, takes you through his basic Store Cupboard requirements and explains how to capitalise on wonderful produce available from your own local butcher. There is even a section in the book entitled Cooking & Craic, were Chef Brian shows the reader how to create some of the most amazing sharing and party food like Whiskey-Glazed Chicken Wings, Porky Pies and Racks of Ribs to Die for!

With a wonderful and personal Foreword by Chef Neven Maguire from McNean House & Restaurant and superb food photography from Zita & Rob at A Fox in the Kitchen, this new Irish Cook Book really is a must for anyone who loves real Irish food!

Brian McDermott is a true gentleman, a great chef, a real professional and he's good craic too! I look forward to joining him and his family and friends to celebrate the launch  of his new cook book, Donegal Table, this Wednesday 7th March, at the Redcastle Hotel, in Inishowen, County Donegal.

To help celebrate the launch, we have a competition to win a signed copy of Chef Brian McDermott's new cookbook, "Donegal Table - Delicious Everyday Cooking", right here on the Irish Food Guide blog!

To Enter simply Like Brian McDermott's Facebook Page and leave him a quick message
(www.facebook.com/chebrianmcdermott)

or Follow Brian McDermott on Twitter and send him a quick tweet!


You can even do both to double your chances of winning Brian's new cookbook!

The Winner will be announced next Friday 9th March on our social media so follow the Irish Food Guide too to keep up to date with even more Irish Food News.

Brian's new Cookbook is also available to buy, priced €19.99 + delivery,
at www.obrien.ie/brian-mcdermotts-donegal-table

So get your copy of Donegal Table and Get Cooking!

Zack