The Edge Restaurant showcases the style and essence of our renowned restaurant chefs in elegant surroundings and perched on the shores of Lough Foyle in Inishowen Peninsula looking out across the waters in Donegal. Our name comes from the fact that if you were any closer to Magilligan Beach you’d be getting wet!
Our philosophy on food is simple, stunning dishes created with passion and served with attention to detail. We work with local suppliers to source the best ingredients so you can enjoy the best in Irish food. All our meats and fish are 100% Irish and fully traceable from farm to fork and the team work hard to ensure you can sit back, relax and enjoy the food, the wine, the service and of course the stunning view.
If you have any special dietary requirements our restaurant team will be delighted to assist.
VIEW Edge Restaurant Menu
Please note that for parties of 14 or more people the following menu is offered VIEW
Meet the team
From his grandfather’s butcher shop in Eglinton, Head Chef Gordon Smyth has had quite a journey. This quiet genius of food has made his way back to his roots via a circuitous route through 5-star resorts and establishments boasting 3 AA Rosettes. His experience both in these islands and across the world has included the opportunity to work under such renowned chefs as Charlie Trotter and Daniel Boulud in America, Marco-Pierre White in London and Tetsuya Wakuda in Sydney. Back home, a spell working in the 5 star Lough Erne Resort followed by his move to the Redcastle Hotel on the magnificent Inishowen peninsula.
Of course Gordon could not be alone in this impressive achievement. Sous chef Kevin Brolly has brought his considerable experience to the team at The Edge for the past 3 years, working alongside Gordon. An award-winning chef, he was a recipient of a gold award at IFEX 2010, Ireland’s largest International Food, Drink, Hospitality and Retail Exhibition, for his mouth-watering seafood dish.
Like the waters of Lough Foyle over which it is perched there is a solid strength to The Edge Restaurant but also like those waters there is an undercurrent of excitement. As the AA criteria demand, the recipient of a rosette should be a place “where guests can eat in with confidence and a sense of anticipation”. How very apt!
The Edge Restaurant Awards:
One AA Rosette is, according to the AA, only achievable by about 10% of restaurants in the UK. Their advice that a restaurant should not “chase awards, rather see them as something to celebrate when they come along” rings true for The Edge restaurant. Believing in the journey that produces results and not the razzmatazz of a quick fix has always been the ethos of the team at The Edge. A quote directly from the AA highlighted the staff and service as ‘’smooth and professional yet underpinned by natural friendliness’’ All the staff are very grateful to accept this praise and the award yet very determined to continue as normal.
Recommended by TASTE OF IRELAND