Grub’s up and it’s ‘Delish’ says Foyle Hospice head chef Bill

Foyle Hospice Chef Bill Duncan author of a newly published a book of recipes. Proceeds from the sales of the book will be donated to Foyle Hospice. DER3815GS005

Foyle Hospice Chef Bill Duncan author of a newly published a book of recipes. Proceeds from the sales of the book will be donated to Foyle Hospice. DER3815GS005

0
Have your say

It was while watching the 2003 movie ‘Intermission,’ that the Head Chef at the Foyle Hospice got the inspiration for the title of his new cook book.

‘Delish,’ by Bill Duncan, will be launched at a special cookery demonstration at the Waterside Theatre on November 5.

“I was watching the film Intermission and the guy was putting brown sauce on his dinner,” said Bill.

“He said it was ‘delish’ - I just thought it would be a great name for the book I’ve been writing for the Foyle Hospice.”

The Strabane man has been working in the food industry for the past 26 years, but he says the job satisfaction he gets at the Foyle Hospice where he’s been based for the last seven years, is second to none.

“I could never envisage going anywhere else,” he said. “I’ll be here working in the Hospice as long as they will have me.

“The interaction with families is so rewarding. It is amazing how important food is here, not only for the patient, but also for the family. For the family to see the patient eating, that gives them peace of mind.

“Simple, good home cooked food, that is what we are all about.”

Bill always aspired to one day writing his own cook book so he decided that the hospice 30th anniversary would be the time to do it.

“I had done a cookery demonstration before and it was a huge success,” he said. “Then I put myself on the spot and suggested a book. And it has been hectic.”

The book has contributions from local chefs including Ian Orr of Brown’s, Paul Sharkey of the City Hotel, Sean Harrigan of the Sooty Olive and Colman O’Driscoll of the Everglades. Members of staff at the Hospice have also contributed their recipes along with Bill’s own dishes including Chicken Tagine, Bruschetta and Seafood Chowder.

“I set out to have user friendly book and all the recipes are set out in point form,” said Bill. “Very easy to follow.

“It’s been stressful getting it to this point but now I’m here it is really exciting.”

Published by Guildhall Press the book will be launched on November 5 at the Waterside Theatre. It will be on sale at the Foyle Hospice, Foyle Hospice shops and local restaurants after November 5.