Best thing I ever ate in Ireland (part 2)

Congratulations to Chef Noel McMeel and the Lough Erne for continued Success!  This month Chef Noel dined as a guest at the White House and is featured in a double page spread in Bon appetit magazne.  Chef Noel McMeel says “What we eat has to delight the taste buds, and nourish body and soul”.  The bountiful feast is influenced by heritage, inspired by the season and focused on local.  So, my series two in the best thing I ever ate in Ireland goes to Noel McMeel.  “Fillet of Kettyle Irish Beef, Parsley and Potato Puree, Spinach, Celeriac Remoulade, Roast Beef Sauce”

Shamrock and Peach tours will be visiting the table of Noel McMeel and his masterful chef team at the Lough Erne this June.  Looking forward to enjoying the bounty with many of you and for those who have been on one of my tours enjoy the memory and pick up your own copy of “Bon appeetit” today!

Jump in to Ireland and Joy in the Journey!

Judith the Irish foodie

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Cooking up modern Irish food at the Lough Erne

This summer I got to spend 8 weeks in Ireland and I am returning to Georgia more inspired than ever to cook modern Irish food.  One of the highlights of my time in Ireland was spending time in the kitchens of the Lough Erne working with the Chefs.

Time after time my tour guests are literally blown away by the flavors, presentation and creativity of Irish cuisine.  Our modern Irish food highlights the main ingredient of each dish with subtle flavors such as “Breast of Duck with Beetroot, Carrot Cream, Wild Mushroom, Water Cress Puree, Orange Jelly and Duck and Orange reduction” or the “Vanilla Pana Cotta with textures of Apple”.

On my return to Ireland I caught up on the past episodes of the Bachelorette and I was so excited to see filming at the Lough Erne Resort.  For those of you who admit watching the show you may have enjoyed the entertaining golfing scene and the couples romantic spin in the golf cart?  It’s really exciting to see Ireland being promoted as a world class cultural and culinary destination.

My thanks to the Noel McMeel and the outstanding chefs at the Lough Erne who continually exceed expectations to guests dining at the resort and are a tribute to the Emerald’s Isles new food revolution.  It’s been a wonderful summer in Ireland but I am glad to be back home to Georgia with fresh legs for the Shamrock and Peach.

Judith the Irish foodie