Now that Kevin Pyke and his team have progressed from a movable food van to The Hatch – a permanent structure built from a re-purposed shipping container – it’s timely to remember that this great Derry chef cut his teeth working in “conventional” restaurants, before opting for the directness and simplicity of operating a food cart on the riverfront. So, whilst you eat Mr Pyke’s cooking today from a paper carton sitting on a park bench, looking at the River Foyle, the food hasn’t changed a bit: pork belly with cider glaze and cassoulet of cannellini beans and buttered kale; roast Wagyu ribeye with Yorkshire pudding; stuffed pork loin with roast vegetables. Value for money is as amazing as the quality of the cooking, and Sunday roast dinner from The Hatch is a rite of passage in Derry city.
More along the Derry coast
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