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Donegal Signature Dish event hosted by Donegal County Council a massive success!

Over 70 guests were treated to a wonderful display of Donegal food on Tuesday night when chefs from all around County Donegal came together in Harvey’s Point Hotel to cook a ten-course dinner that showcased the very best of Donegal food and produce. 

The Donegal Signature Dish event was hosted by Donegal County Council in association with Donegal Tourism.

Donegal Chefs who took part in the Donegal Signature Dish event in Harvey’s Point Hotel:
Standing L/R: Brian McDermott, Guest host and MC - Paul Brady, Castle Grove Country House Hotel - Marco Letterese, The Olde Castle Bar & Restaurant - Gary McPeake, McGrory’s Hotel - Christopher Molloy,The Lemon Tree Restaurant - Brian McMonagle, Arnolds Hotel - Ian Orr, Browns on the Green - Karl Murtagh Silver Tassie Hotel & Spa.
Sitting L/R: Kamal Rai, McGrory’s Hotel - Anthony Armstrong, Nesbitt Arms Hotel - Colin McKee, Harvey’s Point Hotel - Joe O’Hora, Benny & Co Coffee Bar & Restaurant - Chris McMenamin, Harvey’s Point.
The mouth watering dishes were prepared by some of Donegal’s most talented chefs using local produce from local suppliers. Guests, including high profile food writers and bloggers, where blown away by the high standard at what was the first ever Donegal Signature Dish event.

Master of Ceremonies here at the Signature Dishes event was the very excellent and professional Mr

Chef Brian McDermot, well known for his promotion of Donegal food (and the owner of the Foyle Hotel in Moville), was the host for the evening and the chefs who cooked their dishes on the night and represented their establishments were:

Among the invited guests was Irish celebrity chef, television personality, author and owner of Dunbrody House Kitchens and Cookery School, Kevin Dundon - Assistant Editor with National Geographic Traveller Food, Farida Zeynalova - Chairperson of the Irish Food Writers' Guild, freelance journalist, author, restaurant critic and HolyMackerel.ie, food blogger Aoife Carrigy -  Fáilte Ireland Food Ambassador, Irish Food Guide Blogger and Donegal Chef, Zack Gallagher (me!) - Michelin trained chef, founder of ChanChan and ambassador with Bord Bia Shanghai, Kwanghi Chan - representative of the Restaurant Association of Ireland, Sean Redmond and representing Fáilte Ireland, Máire Áine Gardiner among others. Representatives of the Donegal Food & Hospitality sector were also invited.

Greencastle smoked haddock and Leek Chowder from from

Autumn Beetroot Salad by from

King Scallops with Gin, Basil & Cream by Chef Anthony Armstrong from

It was lovely to meet up with Farida Zeynalova, National Geographic Traveller and Aoife Carrigy, Irish Food Writers' Guild

Held in the new Garden Suite at Harvey's Point, the event started with a canapés and drinks reception during which guests had a chance to sample a selection of locally produced drinks including craft beers, gin and whiskey compliments of Bog Hopper Brewery from Muff, Donegal Brewing Company from Ballyshannon, Kinnegar Brewing from Letterkenny, Old Mill Brewing Company from Convoy and Sliabh Liag Distillery from Carrick.

The service by the waiting team was simply precision in motion!

Donegal Beef Cheeks with pickled Oyster, Seaweed Crisp, Smoked Celeriac, Oyster emulsion and Leaves by Chefs and from

Garden Tomato & Basil Pressed Terrine with courgette relish, mascarpone by from

The full service dinner consisted of 10 different dishes from around the county cooked on the night, which was a real feast for the palette, as well as the eyes! Each tasting dish had to fulfill two criteria, they had to consist of Donegal produce and be available on each establishment’s menu either currently or on a seasonal basis. The dishes were chosen by the organising committee in a selection process earlier this year.

Donegal Seafood Sharing Platter by from

Turf Smoked Donegal Lamb, Boxtie Potato, Toasted Oatmeal, jus from from

Rib Eye Steak, Crab Claws, Prawns, Garlic from from

Cllr Seamus O’Domhnaill, Cathaoirleach of Donegal County Council, who hosted the event, said, "We have outstanding, creative chefs in Donegal who utilise the delicious, locally grown foods produced by farmers and marine producers to prepare new dishes of cuisine that highlight our heritage and culture. We must tell a renewed story about Donegal food and drink experience, focusing on quality, authenticity, innovation and value for money and this is why we are here this evening".

Donegal Gin infused Carrageen Moss Pudding by from The Silver Tassie

Bitter Chocolate Torte with Autumn Poached Blackberries and Honeycomb
by Brenda and from Benny & Co

Barney Mc Laughlin from Donegal Tourism thanked "the committee, the chefs who submitted their dishes, the guest host Chef Brian McDermott, table hosts, suppliers, Harvey’s Point staff and management and all the guests for their attendance and paid a special tribute to the chefs who took on a challenging task of cooking and serving their dishes," making it a very memorable evening for all attending.

The Donegal Signature Dish event was brought together to showcase Donegal Food and to encourage chefs around the county to be more proactive in the use of locally sourced food produce. 

 It certainly has worked as already more chefs around county Donegal are already planning more Donegal Signature Dish events in more locations around the county! We all really look forward to much more super delicious Donegal Food!

Zack


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