Our first night in Northern Ireland took us to the north central part of
the region and the famous Giant's Causeway which is truly a gorgeous place with
many natural wonders, not to mention good food and hospitality. We chose the
Bushmills Inn Hotel, which is unquestionably the top place in town and also
dined there, another wise choice.
The restaurant is cozy and warm, which was nice as it had gotten chilly and
wet just as we checked in at the end of the day, with lots of local charm.
Samuel perused the menu and immediately declared his choices: Butternut Squash
Risotto with garden herbs, basil pesto and parmesan to start, followed by the
Pan Fried Mature Beef Fillet (8 oz.) flambéed in Bushmills whiskey with cream,
cracked peppercorns and mushroom confit. I failed to mention that Bushmills is
famous for the oldest Irish whiskey distillery on the entire island, and while
we did taste, we were not huge fans. Furthermore, our experience the next day in
attempting to take the distillery tour were fruitless and we ended up going
elsewhere (no fear, we have other superior distillery tours arranged). Will and
I started with a bottle of 2014 Saint Veran Macon-Villages, Vins Auvigues which
was refreshing and superb with our starters of Kilhorne Bay (the southeast
corner of Northern Island) Salad with endive, chicory, julienne vegetables,
poached quail egg and lemon mayonnaise. It was tasty, but had a bit too much
mayo and the crab was nice, but we are spoiled back home with our superb
Maryland Blues.
Will chose the Crispy Pork Belly with Cauliflower Puree, Savoy Cabbage and
Cider Soaked Golden Raisins which was one of the best main courses of pork belly
ever; so crispy, tasty and so little fat. He had a Wyndham Estate Shiraz with
his food while I continued with the Saint Veran with my Greencastle (on the
Republic of Ireland side of the bay from Londonderry, Northern Ireland) Hake
Fillet pan fried with Cockles & Mussels Beurre Blanc Sauce with Chives. It
was superb fish and I have now decided to include chives in my sauce at home
along with Samuel's favorite capers. We had sides of what the menu called
"garlic fries," which were actually sliced roasted potatoes which were great in
all the sauces, but especially Samuel's whiskey peppercorn and my beurre blanc,
as well as Roasted Carrots with Courgettes in Almond Beurre Noisette which was
yummy, especially the slight hint of sweet from the carrots.
Breads were delish with wheat/rosemary/ and sourdough with raisin, but the
butter here in Ireland is always amazing.
Andrea offered dessert and we both decided we could not resist, while Sam
chose to head back to the room to play on his electronics. Will had the with
Warm Sticky Toffee Pudding rich Toffee sauce & fresh cream which he loved
and I was nuts about my Rhubarb & Ginger which was Gingerbread with Poached
Rhubarb, Rhubarb Sorbet, Sticky Granola, Whiskey Syrup & Vanilla Panna Cotta
which had everything going for it.
Since it was our first night in Ireland we spoke to Alex, the whiskey
sommelier, if you please, and told him our likes. He suggested a Connemara
Peated Single Malt from Riverstown in County Louth (Republic of Ireland) which
was just the peaty rich whiskey we loved. We did taste the famous local
Bushmills 12 years and we remained unimpressed, and even moreso this morning
when we stopped there! So onto Connemara for our whiskey!
