Redcastle Hotel and Spa, located inMoville, Donegal, is proud to announce that its signature dining destination, TheEdge Restaurant, has been awarded Hotel Restaurant of the Year – OverallWinner for Ireland at the prestigious Yes Chef Awards 2025,held on Tuesday night, 28th April, in Sligo.
This national recognition celebrates theexceptional culinary standards, service, and dedication of the entire team atThe Edge Restaurant, led by Executive Chef Gordon Smyth. Overlooking thestunning waters of Lough Foyle, The Edge has become renowned for its locallyinspired menus, creative flair, and unforgettable dining experiences and haswon a slew of awards in the recent past.
General Manager of Redcastle Hotel, OwenMcGee said:
“We are absolutely thrilled to receive this award from Yes Chef. It’s atestament to the incredible passion and talent of our culinary and hospitalityteams. We are proud to bring this honour home to Donegal and to share thisachievement with our loyal guests and community.”
The Yes Chef Awards celebrate the best inthe Irish hospitality industry, with winners chosen by a panel of independentjudges who assess culinary excellence, innovation, and guest experience.
LAUNCH OF THE SUMMER 2025 MENU
As well as the Yes Chef award win,Redcastle Hotel has just launched its new Summer 2025 menu which has a lot ofexciting new dishes created by Chef Gordon Smyth.
It is a vibrant celebration of seasonalproduce, bold pairings, and refined local ingredients. Among the standoutstarters, the White Onion Velouté is elevated by smoky Gubbeencheddar and a warm scone, while the Crispy Ham Hock Fritter shineswith a zingy Islander kelp salsa verdi and pea fricassee.
Seafood lovers will savour the TorchedMackerel, balanced with horseradish, dill, and chicory, and the CitrusCured Salmon, accented by bright yuzu and sea lettuce.
For mains, the Braised Daube of Beef isa rich, comforting highlight, slow-cooked and served with lentils and charredscallion, while the Roast Pork Fillet surprises with a fragrantgreen Thai curry velouté, lychee, and caramelised belly. The Roast CodFillet, served with Nduja tomato fondue and saffron aioli, offers a vibrantMediterranean twist.
Desserts are a true highlight, especiallywith the introduction of honey from the hotel’s own beehives.
Speaking about using the hotel’s ownorganic honey, Chef Gordon Smyth says: “As part of our sustainability project,we now maintain two on-site hives that support local pollination andbiodiversity. The honey gathered from these bees is now being proudlyincorporated into the menu, most notably in the Pistachio and WhiteChocolate Delice, served with Cardamom & Redcastle Honey Ice Cream,raspberry, and rose—a beautifully balanced dish that captures the essence ofsummer and our commitment to the environment.”
Redcastle Hotel is excited to see new andold faces coming to Donegal this summer and is hoping to put the hotel on themap as a true culinary destination when visiting the county.