Neven's Lamb Burgers with Yoghurt and Mint Dip Fire up the BBQ for these Zingy Burgers! burger • 10 Mar 17
Neven Maguire's Celeriac and Baby Carrot Risotto Risotto is always a popular dish in the restaurant and we usually have a verison on the menu. The sherry vinegar caramel works well with … Celeriac • 10 Mar 17
Neven's Seared Scallops with Confit of Pork Cheek Rich and tender pork cheek combines perfectly with sweet, delectable scallops in this easily prepared starter. Although there is some preparation involved, the results are … Scallop • 10 Mar 17
Neven's Fillet of Dry-aged Beef with Braised Blade Beef is our number one seller in the restaurant and we sell more fillet than any other cut. However, I’ve recently discovered the blade of … beef • 10 Mar 17
Neven Maguire's Baked Alaska This is my twin brother David’s favourite dessert. Whenever he comes to the restaurant, we always make this for him and it often even graces … Neven Maguire • 10 Mar 17
Neven Maguire's Passion Fruit and Orange Jelly A refreshing palate cleanser in the restaurant, but equally good as a dessert served with a yoghurt ice cream – you can’t beat jelly and … jelly • 10 Mar 17
Neven's Braised Shoulder of Lamb with Couscous A version of this dish often makes an appearance on our Sunday lunch menu or I have it as an element on the tasting plate … Couscous • 10 Mar 17
Neven Maguire's The Orchard: Apple Desserts 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 … Neven Maguire • 10 Mar 17
Neven Maguire's Rump of Local Lamb with Pea Purée We often put this on our Sunday lunch menu when lamb is in season, as it’s a delicious cut of meat that offers good value. … Neven Maguire • 10 Mar 17
Neven's Duck Confit with Crispy Fried Vegetables One of my favourite recipes, duck is always so popular in the restaurant that whenever we have it on the menu it almost always sells … confit • 10 Mar 17
Neven Maguire's raspberry plate This is a signature dessert that has been on the menu for years but is constantly evolving. It was originally given to me by my … Baking • 09 Feb 22
Neven Maguire's Trio of Chocolate: Delice This chocolate delice consists of a layer of chocolate sponge, soaked with coffee syrup and chocolate filling. It’s completely delicious served on its own or … Chocolate • 10 Mar 17
Trio of Chocolate: Warm Fondant and Opera Cake One of our signature dishes – this has all the elements of chocolate. It’s on the Prestige Menu in the Restaurant. Stephen, my head pastry … Chocolate • 10 Mar 17
Curried Chicken Spring Rolls with Pineapple Salsa A real family favourite on our lunch menu, I make this every Christmas for the family and my brother Karlous has been known to eat … chicken • 10 Mar 17
The MacNean Celebration Cake Neven says, "This cake is a very special treat and is great for all manner of occasions. We get so many customers celebrating birthdays and … cake • 20 Jan 17
Breast of Thornhill Duck with Sweet Potato Fondants Ken Moffit is one of our oldest suppliers and operates less than five minutes from the restaurant. He rears a specific breed called Peking duck, … duck • 10 Mar 17
Rump of Local Lamb with Pea Purée and Rosemary Jus We often put this on our Sunday lunch menu when lamb is in season, as it is a delicious cut of meat that offers good … Recipes • 19 Nov 15
Neven's MacNean Celebration Cake Learn how to make Neven's sensational decorative pieces for the MacNean Celebration Cake Autumn • 09 Feb 22
Chocolate and hazelnut roulade with raspberries This delightful, rich chocolate coffee roulade always goes down a treat, and even if you are watching the calories a little goes a long way… Recipes • 19 Nov 15
Braised Shoulder of Lamb with Champ Neven Maguire serves up a delicious shoulder of Irish Lamb. Recipes • 19 Nov 15
MacNean Eggs Benedict This is our version of eggs Benedict: a poached egg served on brioche with bacon and a butter sauce, which is much lighter than Hollandaise. … Food • 09 Feb 22
Rack of Lamb with Herb Crust, Red Wine Sauce and Potato Gratin 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 … Recipes • 19 Nov 15
MacNean porridge with Irish Mist and honey Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you … Recipes • 19 Nov 15
Vanilla Crème Brûlée with Poached Irish Apple Compote A French classic, and a really creamy and delicious way to end a meal. In the restaurant we like to vary the flavours by using … Recipes • 19 Nov 15
