Honey and Clove Sauce

From: Neven Maguire: Home Chef

A great accompaniment.

Crème Anglaise

From: Neven Maguire: Home Chef

More class for your desserts.

Rack of Lamb with Herb Crust, Red Wine Sauce and Potato Gratin

From: Neven Maguire: Home Chef

They say you can taste the flavours of the countryside where a lamb is reared and certainly this is true of the wonderful lamb we get here in Cavan, close to the Sligo border where the flavour of wild garlic sometimes permeates the meat. Irish lamb is best between March and September.

Tasting of Irish Lamb (Herb-Crusted Loin, Confit of Neck and Sweetbreads) with Baby Carrots

From: Neven Maguire: Home Chef

We are very lucky to get all our lamb direct from Ring of Kerry Lamb. Lamb neck is one of the most underrated cuts of lamb, as people only think of using it in a stew, but it turns into something quite magical during the confit process. You can also confit the shoulder or shank with excellent results.

Pork fillet basil and pine nuts

From: Neven Maguire: Home Chef

A flavoursome marinated pork fillet.

A Study of Shellfish

From: Neven Maguire: Home Chef

This is one of our signature dishes on the menu. It has the perfect balance of texture and flavour from the selection of shellfish. It's a wonderful showcase for the fantastic produce that is harvested from our ocean and our customers love it.

Neven's Seared rib-eye with Jameson

From: Neven Maguire: Home Chef

Served with mushrooms and roasted garlic mash. John Jameson began distilling whiskey in the 1780s when whiskey production turned from being an illicit, rural activity to a legal, urbanised one. Jamesons is now by far the most successful Irish whiskey, selling more than 3 million cases a year overseas and it's produced in Midleton.

Neven Maguire's The Orchard

From: Neven Maguire: Home Chef

Apple Panna Cotta with Apple Jelly, Glazed Apple Tart, Apple Crumble and Apple Parfait. This is our signature dessert and a great way to present apples when they’re in season. The idea is to take your taste buds on a journey of lots of different textures and flavours. We call it The Orchard after Co. Armagh.




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