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 was 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:
2AA Rosettes. 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.
The Edge Restaurant was awarded two Rosettes in 2018, joining the exclusive list of 49 dining establishments across Ireland worthy of this recognition.
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