The Foyle Hotel
Between the two of them, owner Brian McDermott and head chef Derek Creagh have been offering diners at The Foyle Hotel a masterclass in cookery for the last year. Everything on the menu is conventional – seafood chowder; Mulroy Bay mussels; roast Noone’s chicken; lamb neck fillet; haddock with buttermilk batter. What is not conventional is the way in which this culinary tag team render every single dish drop-dead gorgeous. The cooking in The Foyle offers textbook examples of every popular modern dish: you won’t find better roast chicken; the complexity of the chowder is depthless; no one else does such crisply perfect fish and chips; the brill on the bone with bergamot brown butter defines what fresh seafood should taste like; and the puddings are perfection. McDermott and Creagh are one of the great double acts, and their team strain every sinew to match this high-wire pair.
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