Beech Hill House Hotel
From plot to plate is a delicious reality at Patsy O’Kane’s iconic Beech Hill Country House Hotel. That rhubarb cordial you sip to quench your thirst on a hot day after you arrive at the hotel will have been grown by gardener Bob Peaker in the hotel’s wallled garden, and when your dinner plate arrives with its artful inventions featuring kohlrabi, butternut squash, spring cabbage, Hamburg parsley and oodles of fresh herbs, the fact that you can measure the distance the vegetables have travelled in yards gives head chef Ryan Burke’s cooking added oomph! and power.
The development of the garden over the last few years is yet another sign of the endless determination of Mrs O’Kane and her son, Conor Donnelly, a determination that powers this unique hotel ever onwards and upwards. The crew at the Beech Hill are self-critical and creative, and their hard work fashions the zeitgeist of this charming oasis, set just a few miles from the centre of ‘Derry city. In reality, though, the Beech Hill has become a place unto itself, a wonderful warren of history – the house was the U.S. Marine Corps base during World War 2 – and hospitality. And that hospitality is instinctive and true, and underscores everything that the team do for their customers, whether you are having a few days relaxation, or planning a big family wedding.
More along the Derry coast
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