Restaurants at Lough Erne Resort in Enniskillen
Locally sourced and seasonal
Authentic Irish flavours
Bringing a unique collection of Irish dishes to life requires dedication. Our chefs have curated our selection of local suppliers to ensure that we use traditional Irish ingredients and flavours wherever possible. Each supplier has their own story to tell and a unique way of doing things.
The Keenan family have been in the fish business for three generations since Thomas Keenan and his son Gerald founded T Keenan & Son (Fish Merchants) Ltd back in 1942.
The Johnston family at Lakeland Bakery have been baking bread for over 60 years. Since then, they've been a key part of the Fermanagh community, priding themselves on the use of natural ingredients, free from artificial preservatives and colourings.
Ballyrashane Creamery is the oldest dairy in Northern Ireland. Their milk comes from cows that graze in rich verdant pastures in one of Ireland’s best dairy areas, giving their products a distinctive quality.
In Northern Ireland, each artisan cheese is unique to a particular cheesemaker. The transparency of this connection between producer, cheese and place is the key characteristic of Farmhouse Cheese.
The Boatyard Distillery
The Boatyard Distillery is situated on the banks of Lough Erne and is Fermanagh's first legal distillery since 1890. You'll find their local gin and vodka stocked in our bars.
The Wright family have been farming at Ballylisk since 1820. In that time, they've farmed cattle, sheep and crops, before settling on their award-winning milk and cheese.
Abernethy Butter by Alison and Will
Churned in the heart of County Down, Abernethy Butter creates products with care and love. They source their cream from a local dairy and focus on quality and flavour above all else.
Broighter gold by Leona and Richard
The Kane family has been farming in Myroe, Limavady, Northern Ireland for over 100 years. Richard now works the land at Broglasco Farm, whilst his wife Leona is responsible for the business side of Broighter Gold Rapeseed Oil.
Burren Balsamics by Susie and Bob
After developing a number of fruit-infused black Balsamic, Susie and Bob decided to branch out and create a fully-fledged collection of white Balsamics and condiments.
Lisdergan Butchery by Ian
Handled, aged and butchered with the utmost care by the world champion butcher himself, Lisdergan Butchery’s expertise allows the natural flavour and succulence of the meat to flourish.
Mussenden Sea Salt by Claire
Mussenden Sea Salt is handcrafted on the Rugged Causeway Coast in Northern Ireland. Their focus is on producing all-natural sea salt, as moist as nature intended.
Meet the team
Influenced by their Irish upbringings, our team of chefs draw on knowledge passed down from generation to generation. Their extensive experience has taken them around the world, and now they're back in Northern Ireland, weaving modern techniques with traditional flavours to create unique dining experiences.
Executive Head Chef
For as long as Stephen can remember, his passion for great food was driven by his mum and Great Aunt Kathleen. After training in restaurants around the world, his approach has evolved to focus on natural produce, regional specialities and an openness to global influences.