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Michelin-starred chef on the menu at Manor House Country Hotel

Michelin-starred chef on the menu at Manor House Country Hotel

Rory Carville appointed executive chef at four-star Fermanagh Hotel

Fermanagh’s Manor House Country Hotel, which is a member of the prestigious Manor House Hotels portfolio, has appointed Michelin-starred Rory Carville as its new executive chef.


Rory, whose illustrious culinary career has been spent in the kitchens of some of Ireland’s finest eateries, will add his own award-winning touch to the hotel’s Belleek Restaurant which is currently being refurbished.  Entitled “True to the region, true to the season”, his new menu will be a five-course celebration of Co. Fermanagh’s finest produce, with each dish a carefully balanced medley of flavours and textures.  


Goat Curd Buttermilk MousseRory Carville, first entered a kitchen in 2003, working as chef de partie under head chef Terry White at the Four Seasons Hotel.  Having spent three years there he moved to work with Derry Clarke at L’Ecrivan before moving to Chapter One and then onto a luxury yacht in Antibes where he worked as a private chef to a number of high profile celebrities at the Monaco Grand Prix and Cannes Film Festival.  In September 2010 he became head chef at Locks Brasserie where, three years later, his culinary talent was rewarded with a Michelin Star.  He left Locks Brasserie in July 2013 to open a new restaurant in the Clarence Hotel (Cleaver East), together with Oliver Dunne.  His arrival at the Manor House Country Hotel follows a short spell as executive chef at the Armada Hotel, Co. Clare.


Welcoming Rory Carville to the Manor House Country Hotel managing director Liam McKenna said that he was delighted to have been able to attract such culinary talent to Co. Fermanagh.  “The Manor House Country Hotel has long enjoyed a reputation for the quality of its food offering and the Belleek Restaurant has consistently been awarded AA Rosettes for the last five years,” he said. 


“Rory’s confident, modern French style of cooking will provide a new fine dining experience for our guests which, when paired with our carefully selected wine list, promises to tantalise the taste buds.”

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