01 NOVEMBER 2016
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Noel McMeel is executive head chef at Lough Erne Golf Resort and Hotel in Enniskillen, Co. Fermanagh. He describes his cooking as “modern Irish cuisine”. Noel is a true ambassador for local produce, and has dedicated his entire career to one very simple goal: finding, preparing and serving fresh food in season.

For Noel, what we eat has to delight the taste buds, ensnare the senses and nourish body and soul.
Having studied at the Northern Ireland Hotel and Catering College. Noel went on to train in a number of restaurants, including that of well-known Irish Chef Paul Rankin. He then earned a scholarship to attend Johnson & Wales University in Providence, Rhode Island. On graduating he worked in a number of American establishments, including working with the world famous chef, Jean-Louis Palladin at the Watergate Hotel in Washington, D.C. and at Chez Panisse in San Francisco.

After returning to Northern Ireland Noel took up position of Head Chef at the Beech Hill Country House Hotel, Londonderry, then went on to Open Trompets Restaurant, Magherafelt, Co. Derry, which featured in the Michelin AA Guide, Harpers & Queen Restaurant Guide and the John McKenna’s Bridgestone Irish Food Guide. From there Noel took up position of Executive Head Chef at Castle Leslie, Co. Monaghan.
Throughout his career, Noel has had regular television appearances including the second series of the Great British Menu in spring 2007 and the BBC Two series, Food Poker, in autumn 2007. He also represented Northern Ireland in the 2008 series of the Great British Menu. Closer to home, Noel is a contributor to RTE’s Afternoon Show.

Now firmly established at Lough Erne Resort, Noel has introduced his own particular brand of modern Irish cooking to a new and discerning audience. Noel McMeel arrived at Lough Erne Resort with a simple philosophy: sourcing, preparing and serving fresh food in season. Noel’s passion for food and his vibrant personality shine through in all he achieves, from finding the best local suppliers to inspiring his team of carefully selected chefs.

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