Tucked away in the heart of County Fermanagh and spectacularly situated on the shores of Lough Erne, this impressive restaurant offers stunning views over both the lough itself and the lovely rolling countryside beyond.
French chef and fishing enthusiast Pascal Brissaud (formerly chef patron in the highly regarded Manor Park in Armagh) came to the county a number of years ago to fish, and the charm of rural life enticed him to stay.
This latest venture - a striking thatched building, completed to an exceptionally high standard - took four years for Pascal and his partner Valerie Smith to complete.
There is much of interest outside, where visitors can stroll through the water gardens or admire Pascal’s vegetable garden, which provides most of the vegetables and herbs for the restaurant - and, of course, enjoy the wonderful setting.
Inside, it is full of French character, cosily decorated and furnished, with open fires and three old giant bellows brought from France adding to the atmosphere.
And the food is equally unusual: described as ‘Irish with a French twist’ there is a sumptuous choice, with local produce to the fore land lobster, scallops and Angus beef among the specialities.
Menus offered include a limited but very good value early dinner menu, a distinctly French à la carte, a more traditional 2/3 course Sunday menu and, perhaps, a special seasonal menu such as a festive menu for Christmas/New Year.
Examples from the à la carte include starters unlike anything else to be found in the area, such as cuisse de grenouille (frog legs – served with asparagus fricassée, tempura and basil butter) and a really good shellfish chowder, which comes with a bouillabaisse garnish.
Main courses are equally special: a perfectly slow-cooked melt in your mouth duck breast with wild mushroom and spinach lasagna, and “griotte “cherry reduction, for example, which not only tastes and looks great, but provides well judged variety of texture too.
Reflecting Pascal’s special interest there is a leaning towards fish and shellfish, with freshwater as well as sea fish offered, sometimes in combination – as in a delicious main course duo of local perch and salmon, with ratatouille tart and creamy pesto sauce: in this lovely flavoursome combination, a perfectly cooked salmon tower is set on a fine ratatouille tartlet with slivers of delicately pan fried perch on the side.
Desserts are also full of personality and first-time visitors should try Pascal’s favourite cocktail dessert, Orange panacotta with Southern Comfort, Red Bull sorbet and orange flower “Chouchou”, which is a lovely combination of subtle flavours.
Pascal is a genial host and often comes to chat to diners; his kitchen team is mainly French, including a dedicated pastry chef whom has a prep room all to himself, complete with sorbetière. Front of house, a nice friendly mixture of smart, well trained and knowledgeable staff, both local and French, provide very professional service to match the excellent food.
An extensive wine list is 50% French and covers a wide price range, from £20 upwards, with a good choice of half bottles and wines by the glass; full bar also available.
All round, a visit to the Watermill promises to be memorable, and it is a great addition to the hospitality offered in this beautiful area.
Accommodation:
Comfortable accommodation is offered in spacious en-suite rooms, and self catering cottages are also available. Angling holidays are a speciality. B&B from £39.50pps
Open 7 days from 12 noon - 10pm; Lunch Menu; special summer menu Mon-Thur; A la Carte Mon-Sat from 5pm. Early Bird Menu - 5-7pm Fri & Sat (3 courses £19.95). Set menu on Sun all day (no a la carte on Sun). Closed Mon & Tue. MasterCard, Visa.
