Georg Heise is a well known chef in the Boyne Valley region - and anyone who remembers his delicious food at George's Patisserie in Slane, where he delighted customers for over 20 years, would do well to take note that he is now running the catering at Dalys of Donore, as proprietor of George's Restaurant.
Dalys of Donore is a fine big country pub, where everyone gets a warm welcome no matter what the weather and - in addition to the spacious bar with its big screen that is the hub of social activities and the large function room that hosts all kinds of family get-togethers and local events - they have 24 en-suite bedrooms in a separate building and, of course, the USP of having George's Restaurant on site.
Located beyond the bar, where the staff can keep an eye on both areas, the room is set up smartly with simple bare topped wooden tables and very comfortable button-backed chairs that encourage lingering over an after-dinner drink - and with whiskey from Boann Distillery just up the road to be tastes, and a range of drinks from other producers nearby, that would be easy to do.
It is especially for his wonderful baking that Georg is famed in these parts, but he is a classically trained chef and has worked in many famous kitchens and under some legendary chefs, including the great Anton Mosimann, so this is the fine dining background that informs the way he works. Careful sourcing of local ingredients in season is second nature to him for, example, and - while experience has given him a deep understanding of the needs of a rural community, who enjoy their generous portions - his cooking has finesse, and he offers an easy combination of the hearty lunchtime fare and dinner menus offering dishes leaning towards fine dining. "Good wholesome food offering favourite traditional dishes cooked to your liking" is the aim, and who could argue with that.
Lunchtime menus offer a mixture of popular dishes including soup of the day with house baked brown bread, BLT sandwich, toasties, salads sausages & mash, burgers - and always a roast of the day, which will also find its way into a hot roast of the day sandwich, served with chips, onions & mushrooms.
In the evening things move up a gear, offering starters like classic liver pate with toasted brioche, goats cheese in filo pastry, Irish Smoked Salmon with capers, horseradish cream and homemade brown bread and Warm Dublin Bay Prawns with braised baby gem, leek & fennel, while mains will include several steak choices (including a steak sandwich), and more elevated burgers (chicken fillet, steak). A house speciality to look out for is called Salmon of Knowledge. Made with baked salmon wrapped in golden filo pastry and served with mixed vegetables and new potatoes (in season) and a zesty lemon glaze, it is named in honour of local history and folklore, and the staff will enjoy telling visitors about all that.
Not surprisingly, Daly's is quite the place for Sunday Lunch get togethers and - although other options are available, probably including two fish dishes and one for vegetarians - there's a big focus on proper roasts, with Sirloin of Beef, Roast Pork and a Half Roast Chicken all likely to be on the menu and served in time honoured fashion with all the traditional accompaniments, including proper homemade gravy. And, of course, Georg's desserts will be worth saving room for, with chocolate mousse, almond & mixed berry cake and Baileys Cheesecake among the favourites, with ice cream of or freshly whipped cream.
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