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Food at Derry Quay Lodge

Pigeon terrineThe food at Derry Quay Lodge is ‘country house’ in terms of style and is meticulously prepared by Siobhan
The menu is always created around the seasons, fresh and salt-water fish and game in season, supported by home-grown vegetables and fruit.
We only use ingredients from this area. This means from Siobhan garden at Derry Quay Lodge, the farm, the Lake and from the local area. Our beef, lamb and venison come from Ryan’s Food Emporium in Cong, fish and shellfish from Galway Bay Seafood on the docks in Galway, our bacon, pork, sausages, black and white puddings and loins of bacon come from  the farm. Hunting Group at Dinner We grow as much of our vegetables, salads, herbs soft fruits as possible in Derry Quay Lodges garden. We are keen foragers so a lot of the food is wild. Wild Atlantic salmon caught in Lough Corrib as well as feathered and furred game appear on the menu in season
We also produce our own jams and preserves.
All our produce is grown chemical free.

Dinner                                                    

Informal and relaxed, the offering each night is a 4-course set menu. Needless to say, we cater for all special dietary requirements. Communal Roast Woodcockdining  – dinner is generally taken with the other guests around the main dining table and is more house party than restaurant experience. In any event, dinner at Derry Quay Lodge is an integral part of the Lodges experience and a ritual not to be missed.

Breakfast

Breakfast may be taken in the dining room anytime before 10 am – the full cooked or continental.

Picnic Lunch

Picnics can be organized for you to take on day trips, & fishing trips.
We do not offer a sit-down lunch option at Derry Quay Lodge

 
Copyright 2012 Derry Quay Lodge Derry Quay Lodge, Cross, Co Mayo, Ireland