The Sooty Olive
Modern Irish food is the order of the day at the Sooty Olive. The name comes from an old Irish lough fly for fly fishing. Head chef Sean Harrigan’s brother and business partner caught his largest brown trout on a sooty olive fly.
Sean is a massive fan of local, seasonal produce like Broighter Gold rapeseed oil from nearby Limavady and fish from Donegal Prime. He gets his meat from Higgins in Castlerock and his poultry from Glynn Valley. Those ingredients go into best-selling dishes like Grant’s Pork Belly with mini Scotch egg, McCarthy’s black pudding and apple puree. Yum! Everything from the breads to the chutneys and dressings are all made in-house. The menu changes every three months, but you get the idea. Sean’s a green-fingered type, too.
They run a house menu all day every day with no time restrictions. It’s just £15.95 for 2 courses and £18.95 for 3 courses. This casual dining restaurant has its own polytunnel in association with the local Derry charity, the HOPE project. That’s where they grow salads and micro-herbs. We love food that tastes good and does good, and you will love this place. Make sure to try one of the many craft beers.
Opening hours 12- 9 Mon to Thurs, 12-10 Fri and Sat, 1-9 Sunday
