Adding an exciting new dimension to Europe’s seafood restaurant scene, a unique “Seafood Experience” was endorsed on Friday by one of Europe's greatest golfers, Nick Faldo. Winner of three Open Championships and three Masters titles, English-born Faldo is part of the “Halfway House & Seafood Experience,” serving locally sourced seafood to walkers and golfers.
Set on its own secluded peninsula between Lower Lough Erne and Castle Hume Lough in northwest Ireland, the restaurant is located on the ninth hole of the premier Faldo-designed Championship Course at the Lough Erne Golf Resort.
“The Essence of Natural Freshness” menu reflects the wide variety of local seafood. The evening menu focuses solely on fish and seafood with dishes including Carlingford Oysters, Smoked Mackerel Pate, Lough Erne’s Classic Seafood Chowder, Pan Roasted Line Caught Seabass, Lough Erne Seafood Platter, Fillet of Local Trout, Fresh Smoked Salmon Tagliatelle and Goujons of Haddock with Chips.
“My philosophy at Lough Erne has been, from the outset, to use locally sourced, seasonal, fresh produce — in line with our commitment to, and membership of, Good Food Ireland,” Said Head Chef Noel McMeel.
Accompanying the wholesome starter and main dishes at the 34-seat double wooden bothy (traditional sheltered accommodation in remote mountainous areas) are “Seafood Experience” champagnes including Billecart-Salmon Brut Réserve and Billecart-Salmon Brut Rosé.
On 11 June, Lough Erne is hosting the first Foodmakers’ Dinner to showcase some of Ireland’s finest seafood ingredients. On the menu will be sea bass fresh from the waters off County Donegal supplied by Albatross Seafood; diver scallops from the north Antrim coast, supplied by Alex McMullan in Ballycastle; and Dublin Bay prawns from St John’s Point on Ireland’s west coast.
