Noel McMeel, executive head chef at Lough Erne Resort’s Catalina Restaurant, has released a new winter menu with a focus on fresh produce from Fermanagh, Cavan and Tyrone.

With key ingredients sourced from around Ireland, and most specifically the resort’s home and surrounding counties, the latest menu features several standout winter dishes.

Noel McMeel’s signature dish uses Fermanagh-based Pat O’Doherty’s pork fillet with crispy shoulder, served with hock terrine and rosti, confit belly and tapioca crisp, accompanied with sour cabbage, apple and sage butter, celeriac and maple jus.

Red meat lovers can enjoy the Lisdergan fillet of beef, which is sourced from the Tyrone town of Fintona. The dish is accompanied by a crispy beef cheek, roasted onion, whipped potato, chive puree and red wine jus. Also from the same Tyrone producer is the seared Lisdergan lamb rump served with fermented black garlic, confit leek, cauliflower and kefir puree with port jus.

Lough Erne Resort’s bordering county of Cavan is the source of the Thornhill roast duck breast, served with mandarin orange jelly, Noel McMeel’s garden honey, sesame caramel, toasted hazelnuts and thyme jus.

Noel McMeel said: “In Ireland, we are so fortunate to have some of the finest, seasonal ingredients at our fingertips. This is so beneficial for our philosophy of sourcing, preparing and serving fresh food which is in season and locally sourced. I am delighted to introduce this winter menu, which aims to share an authentic taste of Fermanagh and the local areas to all our guests.”

Lough Erne Resort’s newest winter menu offers three courses from £56 per person and includes tea or coffee and petit fours.

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