TOURISM: The Cavan food experience
“Cook with the seasons and everyone wins”, says chef Neven Maguire from his restaurant in Blacklion. “Seasonality is very important and makes all the difference in the kitchen.”
Neven is Head Chef and owner of MacNean House & Restaurant in Blacklion in County Cavan and has been cooking since the age of 12 when the restaurant was run by his parents. Neven took over in 2001.
Local produce holds pride of place in the restaurant and the names of all producers feature on the menu allowing completely transparency.
“We’re proud of who we use and this area has wonderful producers. Our duck comes from Ken Moffitt from Thornhill Farm in Blacklion, for instance, and he has been supplying us for around 25 years.
“People like to support local jobs and they like to know where their food is coming from. Our suppliers are never further than an hour or so from the restaurant.”
The eating scene in Ireland has changed dramatically over the last 20 years. The nation went from meat and potatoes to a vibrant, cosmopolitan blend of cultures that brought with it more travel opportunities and experiences, and our palates were transformed once and for all.
“We expect more from cuisine these days”, Neven says. “More people are building up a relationship with their local butchers and vegetable shops, which is hugely important. “You can learn so much by speaking with the producers who are so passionate about what they do.
“There’s so much we, as a nation, still don’t know. At the restaurant we tend to showcase a certain ingredient. Pork, for example, will be prepared in several ways to show just how exciting the lesser used cuts can be. Pork belly is now found on menus all over the country, whereas at one stage it was nowhere to be seen.
Food and cooking is not an exact science and changes all the time. This is a wave that Neven has caught and used to his advantage. “We listen to and learn from our customers all the time. We can cook something we think is really good but we can only find out when our guests try it.
“When diners come to MacNean House & Restaurant they will get a dining experience. We have 12 chefs in the kitchen preparing and cooking so that our guests have an experience and memory to take away with them.
“Quality is so important. You get what you pay for and the way I see it, by investing in good food you’ll save on visits to the doctor.
Neven strives to raise awareness of Ireland’s high quality producers internationally and was presented with Ireland’s ‘Producer Champion Award’ at the Blas na hEireann national food awards.
Cavan’s cuisine is to be celebrated at the Taste of Cavan 2016 on 12 and 13 August at Cavan Equestrian Centre, featuring around 120 stalls of artisan food and craft producers.
To find out more about the best of Cavan produce visit www.nevenmaguire.com