Lough Neagh Fish is being served at ….
Chef Jim Mulholland has created another tantalising recipe using Lough Neagh Pollan. Its complemented with smoked eel, pickled mussels, sorrel leaf, radish, salt n pepper skin and Bergamot. #TasteThePollan #EelsAreTasty #TasteTheIsland
The Fried Fish Warehouse Battered Pollan is so delicious that we are offering visitors to the River to Lough Festival a small taster sample to enjoy!
There’s no reason to wait until the River to Lough festival to enjoy a Pollan Supper…. (see image)
Chef CathalDuncan uses the finest local ingredients in this beautiful dish of Sea Bass tartare, Lough Neagh eel, caper popcorn & dill.
Smoked Lough Neagh with beetroot purée and apple sticks. Fresh, flavoursome, local food on the Taphouse menu #EelsAreTasty #TasteTheIsland
A range of delicious Lough Neagh fish dishes will be featuring in the new restaurant and Christmas menus!