Page 155 - WDT MAGAZINE IRELAND ISSUE WINTER 2018

After preparing a sumptuous farm-to-table
meal of seafood and lamb, Chef Noel McMeel
helps Ron and Mary select a trio of desserts,
which included a delicious chocolate delice.

at California’s Chez Panisse, home to chef Alice Wa- During our dinner in the lake-view dining room,
ters who sparked a similar revolution in America. Chef McMeel stopped by as we wrestled with des-
McMeel’s menus for Lough Erne’s Catalina sert choices. “Try all three!” he insisted, of our top
Restaurant proudly tout award-winning beef and picks. Soon we were dipping spoons into a silky
lamb from nearby Kettyle Irish Foods, pork from panna cotta, creamy bitter-sweet chocolate delice
“black pig” farmer Pat O’Doherty and duck from the and a warm airy rhubarb soufflé. What an indulgent
lauded flocks at Thornhill Farms. On the plate, they finish to a meal that already included the chef’s sig-
partner beautifully with seasonal sides of pureed, nature lamb four ways and the succulent pan-fried
creamed, fermented and pickled vegetables and sea bass on his four-course tasting menu. Thank-
fruits, for delightful flavor pairings from start to fully we were only a short walk away from our luxe
finish. This is contemporary cooking at its best – room and pleasant sugarplum dreams.
anywhere in the world. Lough Erne Resort – lougherneresort.com

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