There are lots of reasons to visit Lough Erne Resort, the luxurious spa, spectacular views of the Fermanagh Lakelands, The Faldo Golf Course, and now with the arrival of the hotel’s new Winter Menu there is another reason to beat a path to this corner of Northern Ireland.
Designed by Executive Chef Noel McMeel and his culinary team, the menu served at the award-winning Catalina Restaurant brings together the best of seasonal, locally sourced products from around the county.
To start you can sample the likes of Telfords Pork Belly with a McIvor’s Cider Jus, or the crisp, citrusy infusion of pickled fennel and orange to Kilkeel Crab.
For mains, you can sample Noel’s signature dish – Lough Erne Pork. Designed to reflect the very best of local produce by pairing Pat O’ Doherty Pork Fillet, Belly and Cheek with Ham Hock and the county’s famous Black Pudding.
Elsewhere on the menu is a Thornhill Duck dish that showcases locally picked blackberries and roasted artichoke, and an earthy-tasting Irish Venison dish complemented by house fermented garlic and the best of locally harvested carrots.
For fish lovers there’s Kilkeel Halibut, a sweet and salty, slightly nutty dish served with a butternut fondant and puree and matched with Shimeji mushroom and Samphire.
To finish there’s a traditional dessert, Rice Pudding, married with seasonal plum, boiled sweet almonds and a crunchy Yellowman ice-cream, or for a more decadent dessert option, a creamy white chocolate Parfait.
All dishes have a wine pairing recommendation based on the ingredients and flavours of each creation.
Two courses start from £45 and three courses from £52.
Advance booking is advised and can be made by calling +44(0)28 66323230.
For more information and the full menu visit www.LoughErneResort.com