Biddy’s O’Barnes chefs, Chris McMenamin and Colin McKee, ignited palates with a six-course tasting menu celebrating the element of fire and Donegal’s wild spirit. The exclusive Chef’s Table events this week left diners like Chef Brian McDermott awestruck. Words by Chef Brian McDermott: I was blindfolded and left in the dark in the middle of the Bluestack mountains.
But I was not alone as I was joined by 50 others for a dining experience titled Donegal in the Dark as we were taken on a culinary evening that was intimate and extraordinary. Fire and flames greeted us at the door of Biddys O Barnes nestled within the breathtaking Bluestack mountains in Barnesmore Gap Our evening began with a captivating aroma, the dry smell of turf wafting through the air, and only candlelight as a reminder of how people experienced Biddys 150 years ago when it first opened its doors. Our table surprisingly had blindfolds with a menu resting on a sod of turf.
‘What have we signed up for?’ did enter my thoughts and similar commentary I could hear from our neighbouring tables. With that thought, the host for the evening and proprietor Megan Slevin, with that familiar attention grabbing spoon noise against a glass, has us silenced. Megan warmly welcomed guests and quickly assured us the blindfolds had a purpose.
“Biddys on a daily basis serves elevated pub grub but we want to allow our chefs be creative with tonight’s tasting menu inspired by Donegal and the amazing producers,” was.
