Once you find Castle Street in Dromore, Boyles Restaurant and Bar is clearly visible the striking…read morepink and green paint ensures that it stands out from its neighbours.
Inside, it's definitely one of the most welcoming places you're likely to come across. The rustic scent of logs as they burn strongly in the open fireplace mingles with the enticing smell of hot whiskey. And on a very cold February day, could anyone ask for more?
Well, perhaps, some excellent food. And in a kitchen presided over by the great Raymond Murray (formerly Head Chef of H2O in Belfast and Deanes), there's no doubting the food is of the highest possible quality. While Raymond manages the kitchen side of things, Martin Darwin is 'mine host'. His is the welcoming face that greets you as you enter from the cold street. Within seconds, you find yourself sitting beside the roaring fire, toasting your hands. Though of course, you may choose to wrap your hands around one of those afore-mentioned hot whiskeys to take the chill from the bones. If whiskey isn't to your taste, hot tea or coffee does just as well.
As you sip, take a look at the menu or indeed, order some nibbles while you do this. There are mixed Italian olives, a selection of home baked breads with tapenade or the ever-popular nachos.
I choose a starter of salmon, smoked by the famous Walter Ewing of the Shankill Road. Thick and juicy, it's easy to understand just why his products are raved about. Other starters include a terrine of chicken with onion marmalade, Silverhill Duck in a spring roll or Kilkeel prawns.
Mains include poultry, fish, lamb and steaks. And Raymond knows just how to give an excellent choice crisp duckling, roast goose breast with potato and apple stuffing or Lebanese chicken. There's lamb shank or lamb fillet; steaks offer a 20-oz T-bone (for an unbelievable £20.95), sirloin or dry aged Angus fillet. The home cut chips are real potatoes when was the last time you got the real McCoy? Spuds are peeled and thickly cut and taste like chips used to taste.
I stayed with fish for my main course. I just couldn't resist the pale smoked Portavogie haddock, served with spinach and mash and topped with a delicate poached free-range egg. A combination of flavours that definitely tickles the taste buds. Martin recommended the house Chablis to accompany the fish, an excellent choice from the exciting and varied wine list.
For pudding I choose Raymond's signature dessert, his award-winning iced cappuccino parfait, a delicious confection that really resembles a cup of cappuccino. I can see why it won an award! I then finish off with a Boyles Blend Americano coffee with a smooth Bushmills whiskey just the thing to round off a truly great meal.
I felt truly welcome, the restaurant was clean and tidy, the food exquisite, the service efficient and for the quality the price tag was very reasonable.
Jeanne Quigley
Secretary to the Irish Food Writers Guild
26th Feb 2009
Boyles of Dromore is Open for Dinner from 5pm Tuesday to Sunday and for Lunches from noon Friday, Saturday and Sunday. Loads of on-street and public car parks nearby. http://www.boylesofdromore.com 028 92699 141
