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Head Chef Gordon Smyth presents the new Autumn/Winter Menu of The Edge Restaurant

Head Chef Gordon Smyth presents the new Autumn/Winter Menu of The Edge Restaurant
Tuesday, 27 November 2018
On the occasion of the launch of the new Autumn/Winter Menu of The Edge Restaurant, Head Chef Gordon Smyth leaves the kitchen for a few minutes to tell us what makes this menu and this restaurant so special and what inspires him as a chef. 

How do you stay creative at work? Where do you get your inspiration from?
It’s of the upmost of importance to keep up to date with current food trends, whether it is certain social media platforms such as Instagram and Twitter or from books from esteemed chefs of the industry. Equally important is dining at some of these fantastic restaurants something I have struggled with this year due to a busy schedule at Redcastle, however I’m hoping to travel to a 2 Michelin star establishment towards the end of this year.

What are your favourite ingredients to work with?
I enjoy working with all ingredients providing they are of exceptional quality and we are lucky to have some fantastic fish, fruit, vegetables and butchery items from local suppliers.

What do you like most about working at The Redcastle Hotel?
Having spent the last 9 years at the Redcastle there has to be something that keeps me motivated. One of which is working with a great team that know how the other works and has a mutual respect for each other.Our hotel group as a whole have shown interest and appreciation in what we are trying to achieve and in turn this push and drives us to perform to the best of our abilities.

What makes The Edge restaurant special?
The incredible views overlooking Binevenagh and beyond, the friendly service and the food. We try and achieve a relaxed, Donegal friendly, yet efficient service for all our guests; this accompanied by some great food makes for a perfect dining experience.

What’s the main focus of this new Autumn/Winter menu?
I enjoy cooking all the dishes when we launch a new menu, there is always a real buzz in the kitchen before the menu goes live. I believe no matter how simple or inexpensive an ingredient is they should all be treated with the same respect, always trying to extract as much flavour from each and every ingredient.

I think when writing this menu a big focus for us is the continued use of seasonal ingredients, we will be showcasing some fabulous pheasant, and other game when available. I particularly enjoy this time of year braising and slow cooking often tougher cuts of meat such as pork cheek which we have added to the menu, this will be served with a celeriac puree, bourguignonne jus, apple and pork crackling. A real hearty wholesome dish which the team are looking forward to cooking.

Why should people come and try this new menu?
Since the launch of our last menu we have been fortunate enough to be awarded a 2nd AA rosette, a goal of ours over the last few years and with the team focused on this we were grateful to be awarded such a prestigious accolade. With this in mind I believe the food offering in The Edge has increased another level which is evident from feedback we have received from the AA and the Bridgestone Irish food guide and, of course, from the guests.
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