White Horse Wins Award

30 November 2010

The Best Western White Horse Hotel in L'Derry has won the title of the Best Hotel Restaurant in a competition organised by the NIHF. The competition was launched to celebrate the Federation's tenth birthday and the objective was to raise the profile of the province's hotel and guesthouse restaurants and showcase the high standard of hotel dining. Entrants were asked to design a celebratory dinner with a focus on local ingredients and create a promotional plan for their restaurant.

Eugene McKeever, President of the NIHF said, "Hotels are often underrated when it comes to food. The Federation decided to launch this initiative to help celebrate our centenary year and to give hotel restaurants an opportunity to showcase their exceptional food. The standard of entries, the passion of the contestants and their commitment to local ingredients is a real testament to the culinary talent in the hotel industry across Northern Ireland".

The White Horse impressed judges, including Michelin-star chef, Tom Kitchin and Great British Menu judge, Matthew Fort, with an innovative menu taking classic dishes and incorporating locally sourced ingredients to add a Northern Ireland twist. The tasting panel, led by local chef patron, Nick Price, described hotel chef Noel Ward's main course as "a perfect piece of fish". The panel, which included food critic, Joris Minne, and international hotelier, Adriaan Bartels, noted the excellence of the marketing plan presented by marketing manager Claire Fawl.

The North West really was the best with the Beech Hill Country House Hotel coming in as runner up. The team at the White Horse will showcase their winning menu at a Celebration Gala Dinner in their newly refurbished dining facilities in January.

Best Western White Horse Hotel Award Winning Menu

Carpaccio of Finnebrogue Venison
Celeriac Salad with Orange Segments
Port & Orange Reduction

Beetroot Soup
served with Burnt Onion Soda Bread

Pan Fried Fillet of Greencastle Cod
on a bed of Wilted Spinach & Garlic
Lemon Spiced Potatoes & Portavogie Prawn
Spinach & Leek Sauce

Warm Chocolate Soufflé with
Chocolate Orange Ganache
Yellow Man & St. Brendan's Flavoured Cream

Food Preparation

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