Go Visit Donegal Blog: Food and Hospitality with Real Heart in Ireland’s most Northerly County

My native County of Donegal took another significant step towards establishing itself as one of the country’s foremost regions for food and hospitality with the triumph of its first ever Signature Dish Event. Based in the picturesque surroundings of Harvey’s Point, this was a showcase not only for the very best of local cuisine, but the story behind it. Because excellence, to me, means more than sourcing the best of fresh local produce; more than superb, innovative cooking and the warmest hospitality; it’s sharing the very heart and inspiration of each and every signature dish served at table.

That’s always been the ethos at the heart of my cooking and that inspires and guides my latest venture, the Foyle Hotel project in the beautiful village of Moville on the shores of Lough Swilly that opened for business this summer. While many years and awards away from being even nominally a ‘newcomer’ to the profession, I was delighted to accept the prestigious Newcomer of the Year 2019 title for the Foyle Hotel at the Georgina Campbell Awards in Dublin earlier this autumn.

It was a validation not only of my own philosophy and professional practice but of each of the thirty six staff employed there and of the formidable kitchen pairing of Head Chef Derek Creagh,and Head Pastry Chef Monto Mansour,

It was a further delight to be invited to assume the prestigious role of Master of Ceremonies for the groundbreaking Donegal Signature Dish event at Harvey’s Point. This celebration of culinary excellence brought together a selection of Donegal’s most talented chefs, food suppliers and trade representatives, together with guest food writers and bloggers, in a superb location.

Hosted by Donegal County Council in association with Donegal Tourism, the aim was simple yet its results were stunning-to celebrate Donegal food and fresh local produce and to promote the people who champion it – chefs, restaurants, suppliers and artisan producers. Restaurants across the county were invited earlier this year to submit their signature dishes. From these, we formed a menu for the event. The dishes had to consist of Donegal sourced ingredients and feature on the current or seasonal menu.

The final, mouth watering tasting menu comprised a balanced selection of ten dishes from around the county. Each chef also had an opportunity to share the story behind the dish with the audience.

The Head of the Tourism Unit of Donegal County Council, Barney McLaughlin, reflected afterwards:

“We are delighted that the chefs in the county have risen to the challenge to participate in this exciting event. This is not a competition but an opportunity to

showcase the best that the county has to offer; it’s about working together to promote quality food in Donegal and send a message out to our local people, guests and visitors that Donegal does food well.’’

It really does. I hope I’ve inspired you to pay a first or welcome return visit to my native county. See you soon.

Chef Brian McDermott