Carrickmacross
Co. Monaghan
Ireland
Tel: +353 (0)429 661 438
Restaurant Reviews
Eat out 2006 - The Definitive Guide to Ireland's Best Restaurants
Award-winning chef, Ray McArdle's cooking sends hardened restaurant reviewers into orbit. Dedicated and immensely talented... ...Classically trained, from his state-of-the art kitchen and with the benefit of many locally-sourced ingredients Raymond produces a wealth of dishes both simple and complex. Try the tian of Annagassan crab, young asparagus, Osciètra caviar, black olive & red pepper purée.
The Bridgestone Best 100 Restaurants 2006
"... if you want grandstand cooking, then Raymond McArdle is your man. McArdle cooks for the stars, his work a rush of richness - turbot with scallops and velouté of lobster; foie gras with Sauternes jelly; Lincolnshire duck with foie gras; Angus beef with osso bucco choux farci; coulant of Valrhona with white chocolate fudge ice cream. He makes it work, because he isn't the tiniest bit self-conscious: he utterly believes in it"
Previous Bridgestone Reviews
"Ray McArdle's cooking in the Nuremore's plush, rather conventional restaurant, is a starburst of delights.
Look at that little Muscat jelly topping the oh-so-smooth chicken liver pate:brilliant. Then the pieces of home-smoked ham at the base of a pea veloute:hmmm. The silky Calvados jus encircling a fantastic dish of fillet of pork with choucroute:divine. The peerless apple and ginger creme caramel:awesome.
McArdle does something significant in the Nuremore:he makes bourgeois, classical cooking into something that makes complete sense.
It's not an indulgence, it's not a mere game with ingredients. Instead, he captures the essence of the foods he works with, he seizes their nature and orchestrates them wih commanding skill.
Sure, the ingredients are lavish, but with McArdle's cooking one thinks instead of the simplicity and agrestic nature of the foods he uses. Incredible, and amazing value."
Georgina Campbell Guide
"The restaurant is well-appointed in a fairly formal country house style, with generous white-clothed tables and a couple of steps dividing the window area and inner tables, allowing everybody to enjoy the view over golf course and woodland.
Good food has always been high priority at the Nuemore, which is well established as the leading retaurant in the area and this aspect of the hotel has been sharply pinpointed since Raymond McArdle, previously head chef Deane's brasserie in Belfast took over as head chef in 2000.
His ambitious plans for the restaurant have had the full backing of proprietress Julie Gilhooly and their spacious, state-of-the Art kitchen is now the envy of chefs throughout the country. Raymond sources ingredients meticulously, using local produce as much as possible in top rank daily set lunch and dinner menus, a separate vegetarian menu and an evening a la carte.
Recent visits by the Guide have confirmed the excellence of the cooking, seen in perfectly executed and well-flavoured dishes like an exquisitely luxuious signature dish, roast tranche of foie-gras with spiced brioche and with smoked duck and artichoke salad.
From a choice of six or seven equally appealing main courses on the dinner menu, dishes like fillet of turbot in lobster bisque with tortellini, organic spinach and thermidor sauce vie with other house specialities such as a glorious celebration of pork-roast fillet, braised stuffed trotter & crisp confit, with fried cabbage, apple chutney & midleton jus.
Everything, it seems, is similarly impressive - and, on the dessert menu also he continues his liking for taking a single ingredient and presenting it in three ways, in dishes like a deliciously light and refreshing apple & ginger creme caramel, with apple jus and apple crisps - and rhubard and custard, cooked three ways.
A selection of French and Irish cheeses comes with a walnut broiche - and wonderful petits fours are served with cappuccino or expresso. This is exceptional cooking."
Award-winning chef, Ray McArdle's cooking sends hardened restaurant reviewers into orbit. Dedicated and immensely talented... ...Classically trained, from his state-of-the art kitchen and with the benefit of many locally-sourced ingredients Raymond produces a wealth of dishes both simple and complex. Try the tian of Annagassan crab, young asparagus, Osciètra caviar, black olive & red pepper purée.
The Bridgestone Best 100 Restaurants 2006
"... if you want grandstand cooking, then Raymond McArdle is your man. McArdle cooks for the stars, his work a rush of richness - turbot with scallops and velouté of lobster; foie gras with Sauternes jelly; Lincolnshire duck with foie gras; Angus beef with osso bucco choux farci; coulant of Valrhona with white chocolate fudge ice cream. He makes it work, because he isn't the tiniest bit self-conscious: he utterly believes in it"
Previous Bridgestone Reviews
"Ray McArdle's cooking in the Nuremore's plush, rather conventional restaurant, is a starburst of delights.
Look at that little Muscat jelly topping the oh-so-smooth chicken liver pate:brilliant. Then the pieces of home-smoked ham at the base of a pea veloute:hmmm. The silky Calvados jus encircling a fantastic dish of fillet of pork with choucroute:divine. The peerless apple and ginger creme caramel:awesome.
McArdle does something significant in the Nuremore:he makes bourgeois, classical cooking into something that makes complete sense.
It's not an indulgence, it's not a mere game with ingredients. Instead, he captures the essence of the foods he works with, he seizes their nature and orchestrates them wih commanding skill.
Sure, the ingredients are lavish, but with McArdle's cooking one thinks instead of the simplicity and agrestic nature of the foods he uses. Incredible, and amazing value."
Georgina Campbell Guide
"The restaurant is well-appointed in a fairly formal country house style, with generous white-clothed tables and a couple of steps dividing the window area and inner tables, allowing everybody to enjoy the view over golf course and woodland.
Good food has always been high priority at the Nuemore, which is well established as the leading retaurant in the area and this aspect of the hotel has been sharply pinpointed since Raymond McArdle, previously head chef Deane's brasserie in Belfast took over as head chef in 2000.
His ambitious plans for the restaurant have had the full backing of proprietress Julie Gilhooly and their spacious, state-of-the Art kitchen is now the envy of chefs throughout the country. Raymond sources ingredients meticulously, using local produce as much as possible in top rank daily set lunch and dinner menus, a separate vegetarian menu and an evening a la carte.
Recent visits by the Guide have confirmed the excellence of the cooking, seen in perfectly executed and well-flavoured dishes like an exquisitely luxuious signature dish, roast tranche of foie-gras with spiced brioche and with smoked duck and artichoke salad.
From a choice of six or seven equally appealing main courses on the dinner menu, dishes like fillet of turbot in lobster bisque with tortellini, organic spinach and thermidor sauce vie with other house specialities such as a glorious celebration of pork-roast fillet, braised stuffed trotter & crisp confit, with fried cabbage, apple chutney & midleton jus.
Everything, it seems, is similarly impressive - and, on the dessert menu also he continues his liking for taking a single ingredient and presenting it in three ways, in dishes like a deliciously light and refreshing apple & ginger creme caramel, with apple jus and apple crisps - and rhubard and custard, cooked three ways.
A selection of French and Irish cheeses comes with a walnut broiche - and wonderful petits fours are served with cappuccino or expresso. This is exceptional cooking."
