Q&A with Buffers Restaurant Head Chef Damian McGettigan

Buffers Restaurant Head Chef

Posted / 18th July 2019

Buffers Restaurant’s monthly culinary experience returns this Saturday (20th July) with a menu packed full of locally sourced ingredients and home-grown produce from Oakfield Park’s garden.

Ahead of the weekend event, Oakfield Park’s head chef, Damian McGettigan shares some of his top foodie tips and tells us why he loves working with Donegal suppliers and what he has in-store for customers this Saturday night…

Q: What inspired you to become a chef?

I spent a summer working in my uncle’s restaurant in Worcester, Boston and when I came home, I decided I wanted to get into the catering business. I haven’t looked back since.

Food dish at Oakfield Park

Q: Why is it important to use local produce?

Donegal has the best suppliers of local produce, from fresh fruit and vegetables to quality meats, poultry and fresh fish. Not only are you supporting local businesses and jobs, you’re getting the best produce that there is to buy, so it’s a win-win.

Q: Name three Donegal suppliers you love to use?

That’s a tough one as we’ve so many excellent suppliers right here in Donegal! But Ballyholey Farm Shop, Donegal Rapeseed Oil and McCarron’s Butchers in Raphoe are consistently at the top of their game.

Deserts at Oakfield park

Q: What herbs from the Oakfield Park garden do you love cooking with?

At the minute, we’re using a lot of fennel, dill, lemon balm and mint to add flavour and garnish our dishes. Herbs from the garden work so well in salads like our crab salad dish, which is made with crab meat caught off the coast of Donegal.

Flat leaf parsley is the one herb I couldn’t live without! It’s full of flavour and we use it in our pasta dishes, salads and coleslaws.

Q: Which kitchen tool could you not live without?

My chef tongs! They’re German manufactured and I’ve had them for over 15 years. I use them every day and bring them home every night. Anyone who has a pair will understand why you couldn’t live without them.

Q: What’s your top foodie tip?

Always buy fresh quality goods. Buy as much fresh, local and organic produce as you can. When you’re cooking, you’ll really notice the quality of flavour.

Q: What have you in store for diners at this Saturday’s Buffers Nights?

Buffers Nights is all about showcasing the best of Donegal’s local produce that’s in season. We cook the ingredients as simply as possible and let the flavours speak for themselves. We’ve already had great feedback from previous nights, so Saturday is just about building on that by continuing to give people an amazing dining experience from the food to the setting and the atmosphere. We can cater for anyone with special dietary requirements, and even if you’re ordinarily a plain eater, Buffers Nights is the perfect opportunity to expand your pallet and try something new.

Aside from the food experience, diners will also be treated to a top-class professional service from our front of house team under the guidance of Noreen Patton. The team works immensely hard behind the scenes to give diners a relaxed and chilled out experience that they’ll remember. From the moment you arrive, the team gives a warm welcome and unbeatable service.

Click HERE to see the full Buffers Nights menu.

The Buffers Nights menu is a la carte and table bookings are from 6 – 9pm. Limited tables are still available for this Saturday’s event. To book call 074 9173710 or email [email protected]

Buffers Restaurant is open daily serving delicious fresh food from 11am – 6pm.

Buffers restaurant