Donegal’s Redcastle Hotel crowned Hotel Restaurant of the Year
Redcastle Hotel and Spa, located in Moville, Donegal, has recently announced that its signature dining destination, The Edge Restaurant, has been awarded Hotel Restaurant of the Year – Overall Winner for Ireland at the prestigious Yes Chef Awards 2025, held last week in Sligo.
This national recognition celebrates the exceptional culinary standards, service, and dedication of the entire team at The Edge Restaurant, led by Executive Chef Gordon Smyth.
Overlooking the waters of Lough Foyle, The Edge has its locally inspired menus, creative flair, and has won a slew of awards in the recent past.
Owen McGee, general manager of the Redcastle Hotel, said: “We are absolutely thrilled to receive this award from Yes Chef.
(L-R) Owen McGee general manager, Keith McGilloway, restaurant manager, Gordon Smyth, executive head chef, and Conor McCormick, head chef.
“It’s a testament to the incredible passion and talent of our culinary and hospitality teams.
“We are proud to bring this honour home to Donegal and to share this achievement with our loyal guests and community.”
The Yes Chef Awards celebrate the best in the Irish hospitality industry, with winners chosen by a panel of independent judges who assess culinary excellence, innovation, and guest experience.
As well as the Yes Chef award win, Redcastle Hotel has just launched its new summer 2025 menu, which has a lot of new dishes created by Chef Gordon Smyth.
Among the starters, the white onion velouté is elevated by smoky Gubbeen cheddar and a warm scone, while the crispy ham hock fritter shines with an Islander kelp salsa verdi and pea fricassee.
Seafood lovers can savour the torched mackerel, balanced with horseradish, dill, and chicory, and the citrus cured salmon, accented by bright yuzu and sea lettuce.
For mains, the braised daube of beef is a rich, comforting highlight, slow-cooked and served with lentils and charred scallion, while the roast pork fillet surprises with a fragrant green Thai curry velouté, lychee, and caramelised belly.
The roast cod fillet, served with Nduja tomato fondue and saffron aioli, offers a vibrant Mediterranean twist.
Desserts are a true highlight, especially with the introduction of honey from the hotel’s own beehives.
Speaking about using the hotel’s own organic honey, chef Gordon Smyth said: “As part of our sustainability project, we now maintain two on-site hives that support local pollination and biodiversity.
“The honey gathered from these bees is now being proudly incorporated into the menu, most notably in the pistachio and white chocolate delice, served with cardamom and Redcastle honey ice cream, raspberry, and rose—a beautifully balanced dish that captures the essence of summer and our commitment to the environment.”
Redcastle Hotel is excited to see new and old faces coming to Donegal this summer and is hoping to put the hotel on the map as a true culinary destination when visiting the county.
