Grilled bacon steak with black pudding, potato cake and poached duck egg


Everybody’s smiles are broader than ever this week. Why? Because Beech Hill’s restaurant has scooped two great awards from the influential Restaurants Association of Ireland. More about that later. First, today’s recipe


black pudding, potato cake, poached duck egg

and mustard butter sauce


4 sprigs watercress

4 bacon steaks, about 170g each

4 duck eggs. Poach in boiling water with a tblspn vinegar

Black pudding potato cake

3 large potatoes, baked and potato scooped out

150g black pudding, grilled and crumbled

1 shallot, cooked and diced small

1 clove garlic

1 egg yolk to bind

Mix all ingredients, season with salt and pepper. Put in round mould, fry one side and put in oven to cook further. Set aside


1tbsp white wine vinegar

2 tbsp white wine

2 pepper corns

2 sprigs tarragon

75g butter, diced

Reduce first 4 ingredients to thick. Whisk in cold butter, keep warm. Add1tspn grain mustard just before serving

Grill bacon steaks (best on a bar-mark griddle). Season with pepper only. Oven bake for 12 minutes at 180C. Serve (as photo) with a sprig of crisp watercress and your favourite chicken gravy.

Now, those awards!

At this week’s Restaurants Association of Ireland annual awards in Belfast, Beech Hill won two of the top trophies - Best Hotel Restaurant in County Derry and Best Customer Service in County Derry. Needless to say, all of us here are feeling really pleased about this recognition by such a prestigious organisation. So do come and dine with us and see what makes us ‘the best’.