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!