Noel McMeel

noel mcmeel

Noel McMeel

Lough Erne Resort

Leading Irish Chef Noel McMeel has been hailed as a “Hospitality Hero” at many prestigious industry awards ceremony

“Having worked around the world, it’s clear that we have something very unique to offer guests from both home and abroad, in terms of our incredible local produce and the warmth of our hospitality. I work with some of the most innovative and passionate suppliers, the most passionate in-house teams and dedicated individuals who have been the backbone of the industry over the years, and I’m proud to have played a role in developing the hospitality sector here alongside them”

After training at Ballymena Technical College, the Northern Ireland Hotel and Catering College (NIHCC) and Belfast Institute Noel McMeel landed his first job as an apprentice chef at the Villager, Crossgar, Adare Manor followed by Paul and Jeanne Rankin at Roscoff in Belfast.

In 1988, Noel won a prestigious scholarship to the United States in Johnson and Wales University in Providence, Rhode Island and Boston University allowing him to work with some of the most respected chefs in the world.

On returning to Northern Ireland, Noel worked as Head Chef at the Beech Hill Country House Hotel, Londonderry for six years, before opening Trompets Restaurant in Magherafelt which featured in the Michelin, AA Guide, Harpers & Queen Restaurant Guide and the John McKenna’s Bridgestone Irish Food Guide.

Noel has also worked as Executive Head Chef at Castle Leslie, Co. Monaghan, with responsibility for Castle and Hunting Lodge cuisine, Castle Leslie food products, Castle Leslie Cookery School, where he famously catered for Sir Paul McCartney’s wedding to Heather Mills.

A TV regular, Noel has appeared on the Great British Menu and the BBC Two series, Food Poker, in autumn 2007, and is a contributor to RTE’s Afternoon Show for many years and as well as many shows on CBS and PBS America. His book “Irish Pantry” won the the third best cook book in the world at the world cook book fair 2013 in China.

Now firmly established at Lough Erne Resort, Noel has introduced his own particular brand of modern Irish cooking to a new and discerning audience. Noel McMeel arrived at Lough Erne Resort with a simple philosophy: sourcing, preparing and serving fresh food in season. In Northern Ireland and Fermanagh, we are fortunate to have some of the finest ingredients at our fingertips. We are privileged to be in a position to work with a diverse array of superb raw material. Noel’s passion for food and his vibrant personality shine through in all he achieves, from finding the best local suppliers to inspiring his team of carefully selected chefs.

All Food Sessions

Registration

Venue:The Model

09:00 AM - 09:20 AM

Opening Address

Moderator: Aoife Carrigy

Venue:The Model

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9:20 AM - 9:30 AM

The Future of Irish Food – A View from out Foreign

With Mickael Viljanen  (Greenhouse) Phillippe Farineau (Ashford) Stefan Matz

Venue: The Model

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9:30 AM - 10:15 AM

Coffee

10:15 AM - 10:45 AM

Growing Up with Food

With Clare Smyth

Venue: The Model

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10:45 AM - 11:30 AM

The Business of Producing Greatness

Venue: The Model

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11:30 AM - 12.00 PM

Northern Exposure – The sense of place in cooking

Stephen Toman, Clare Smyth, Danni Barry, Noel McMeel

Venue: The Model

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12:00 PM - 12:45 PM

Lunch – Best of Sligo Produce

Food Symposium Delegates Menu – Click Here to download

12:45 PM - 1:30 PM

Modern Tradition – Back to the Future

By Ciaran Sweeney – Forest & Marcy

Venue: The Model

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1:30 PM - 2:00 PM

The Production of Greatness

With Mags Kirwan

Venue: The Model

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2:30 PM - 03:00 PM

Coffee Break

03:00 PM - 03:30 PM

Business and Pleasure

by Elaine & Wade Murphy – Adare 1826

Venue: The Model

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03:30 PM - 04:00 PM

To Forage & Ferment

by Hans & Gaby Weiland – Organic Centre/Neantog

Venue: The Model

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04:00 PM - 04:30 PM

Closing Address & Q&A

Moderator: Aoife Carrigy

04:30 PM

Registration

Venue:The Model

09:00 AM - 09:15 AM

Opening Address

Moderator: Aoife Carrigy

Venue:The Model

09:15 AM - 09:30 AM

Irish Seaweed Kitchen

by Prannie Rhattigan – Irish Seaweed Kitchen

Venue: The Model

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09:30 AM - 10:15 AM

Slow Food Panel

by Dee Laffan, Aishling Stone & TBC

Venue:The Model

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10:15 AM - 11:00 AM

Coffee Break – day 2

11:00 AM - 11:30 AM

Commercial Tradition

by Padraig Og Gallagher – Boxty House 

Venue: The Model

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11:30 AM - 12:00 PM

Everyone’s a Critic – Evolution of the Irish Experience (Interactive)

by  Dee LaffanErnie Whalley

Venue: The Model

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12:00 PM - 01:00 PM

Lovely Sligo Lunch

Food Symposium Delegates Menu – Click Here to download

01:00 PM - 01:45 PM

What The Irish Ate Before Spuds

by Máirtín Mac Coniomaire

Venue: The Model

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01:45 PM - 02:15 PM

Vegetables (or plant food) in the future of Irish food

By Dennis Cotter – Café Paradiso

Venue: The Model

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02:15 PM - 02:45 PM

Coffee

02:45 PM - 03:15 PM

Lessons from Italy

by Catherine Fulvio

Venue: The Model

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03:15 PM - 04:00 PM

The Importance Of Food In Hospitality Success – A Retrospective

by Deirdre McGlone – Harvey’s Point

Venue: The Model

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04:00 PM - 04:30 PM

Closing Address

04:15 PM - 05:00 PM
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