One of Northern Ireland’s most lauded chefs is taking his love of local to the next level with a brand-new commitment to plating up ingredients of provenance.
Noel McMeel, Executive Chef at the five-star Lough Erne Resort, has reconfigured the resort’s hot breakfast offering using only products from Fermanagh and its surrounding counties.
McMeel’s all-new ‘Taste the Island’ breakfast consists of Boxty from O’Doherty’s in Enniskillen, Black Bacon from Smoke House Meats in Maguiresbridge, Eggs from Cavanagh Eggs in Lisnaskea, Sausages from Lisdergan Meats in Fintona, Monaghan Mushrooms and Tomato from County Cavan.
McMeel, a long-term advocate of traceability and provenance, said “I was keen to go that extra mile – or less miles in this instance – to create a quintessential Irish breakfast that celebrates the wonderful fresh produce we have here on our doorstep.
“Provenance is key – not just because it helps the local economy but because it champions the things we can sometimes take for granted. My suppliers, like me, are passionate and full of love about food and I wanted to create something that put all this passion together on one plate and pass the greatness on to guests.
“Modern Irish food is all about simplicity – and the new ‘Taste the Island’ breakfast is just that – simple, hearty fresh produce from the Fermanagh Lakelands.”
McMeel’s celebration of local produce ties in with Tourism Northern Ireland’s exciting new campaign, Taste the Island- A Celebration of Our Food and Drink. The initiative is an eight week showcase of fabulous food and drink across Northern Ireland and will run until Mid- November 2019.
The ‘Taste the Island’ breakfast is available immediately at The Catalina Restaurant.