The Foyle Hotel
Brian and Brenda McDermott’s Foyle Hotel, on the square in little Moville in Donegal’s Inishowen Peninsula, offers a masterclass in contemporary savoury Irish cooking. Dishes that you might think of as domestic staples - lamb pie; pumpkin soup; chicken breast with champ; mussels with cider - are rendered here with such professional elan that they emerge newly birthed.
But Mr McDermott has not simply opened an hotel: he has also reinvented the idea of hotel food here in the Foyle, for it’s the food that comes first, and you walk off the street straight into the restaurant and bar, with the reception area tucked away on the first floor.
Everything works like clockwork, and everything serves Mr McDermott’s mantra of clean, moreish, delicious, modern Donegal cooking, not least his unforgettable dark brown soda bread, surely one of the finest loaves in Ireland.
More along the Donegal coast
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