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The Foyle Hotel by Chef Brian McDermott

Contact Information

The Foyle Hotel by Chef Brian McDermott
Brian McDermott
Main Street, Moville,
Co.Donegal

Telephone: +353 (0)74 938-5280
Email: info@foylehotel.ie
Web: foylehotel.ie

For a fab foodie getaway, check out the The Foyle Hotel By Chef Brian McDermott in Moville, Co. Donegal. Beautifully situated on the Inishowen Peninsula with breath taking views ...

The Foyle Hotel by Chef Brian McDermott
  • The Foyle Hotel by Chef Brian McDermott
  • The Foyle Hotel by Chef Brian McDermott
  • The Foyle Hotel by Chef Brian McDermott
  • The Foyle Hotel by Chef Brian McDermott

How to get there

From Derry, take the R230 to Moville (Approx 32km)

Good to know

Opening Hours:
8am-9pm
Cuisine:
Contemporary Irish
A La Carte:
Mains €14-€28
Sunday Lunch:
3 course - €25
Children’s Menu:
Yes
Number of Covers:
90
Wheelchair Facilities:
Yes
Credit Cards:
Yes
Private Dining Facilities:
Yes
Wifi:
Yes

About The Restaurant

For a fab foodie getaway, check out the The Foyle Hotel By Chef Brian McDermott in Moville, Co. Donegal. Beautifully situated on the Inishowen Peninsula with breath taking views of the Wild Atlantic scenery that abounds. TV chef and author Brian, and his wife Brenda, have created, at The Foyle, a truly special place to Stay & Eat.

Asides from making a perfect base for eager beavers exploring Ireland's Northern wilds, the food at The Foyle really is top drawer. For Brian, who has really made a name for himself in Ireland's culinary circles, it’s all about local and fresh produce prepared to the highest standard with his carefully chosen menus being inspired by the tastes and traditions of Donegal. Open throughout the day from breakfast through lunch, tea and dinner, the eatery and winebar are classically styled with polished wood finishes, Farrow & Ball style-grey wall panelling, and chandeliers, while still maintaining an authentic rustic charm. Once we’d passed the winebar, stopping along the way of course, we took a couple of steps up into the eatery and began perusing the menu.

On our visit, starters included cabbage, potato and bacon soup; Noone’s chicken salad with crispy hen’s egg, celeriac remoulade and buttermilk dressing; along with chicken liver parfait with apple & shallot chutney and sourdough toast. Friend Mary fancied the Mulroy Bay Mussels, a generous bowl of the mouth-watering molluscs steeped in cider and seasoned with barley and parsley. I joined her fishy feed with a delicious dish of pan-fried scallop and John Dory, served with piquant chorizo & red pepper dressing, coriander, and roast chickpea puree.

The mains had a lot to offer with a 10oz Black Angus steak with green peppercorn sauce, onion rings, salad and chips; as well as a 6oz beef burger topped with smoked streaky bacon, cheddar and tomato relish, and served with onion rings and chips. Some fab fish was on offer, fresh from the nearby Greencastle Harbour, like pan-fried monkfish, smoked brandade fritter, sweet potato rouille, bouillabaisse and fried potatoes, as well as both lemon or Megrim sole dishes, pan-fried on the bone. Vegetarians were ably catered for also, with a tasty sounding St. Tola goats cheese offering with butternut squash, red pepper & spiced tomato and coriander. I stayed at sea with saltwater-cured hake fillet in a gorgeous buttermilk batter, pea puree, sauce tartare and a side of chips, whilst Mary enjoyed her Noone’s chicken breast served with charred broccoli, truffle & wild mushroom croquette, macaroni cheese gratin, and roasting juices.

From a dessert menu, which included apple and cinnamon crumble with honeycomb ice-cream and custard; sticky toffee pudding with rum raisins and milk ice-cream; plus a selection of ice-creams and sorbets; we finished up by sharing an extremely moreish vanilla pannacotta, presented with strawberries, rhubarb and crushed meringue.

After dining at The Foyle, you may find yourself yearning for more of Brian’s fab food, but never fear, besides his cookery books, he also operates a cookery school here, offering a wide variety of themed classes throughout the year; not to mention that they have a function room catering for up to 80 people making it a perfect setting for an idyllic Irish wedding.

Read More About Accommodation At The Foyle Hotel By Chef Brian McDermott
 

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