A coastal restaurant will always get my vote. The sea air alone will capture my senses, and a life-long love of seafood and all things fishy makes it a win-win choice. When the ask is to partake in a Chef’s Table event in the picturesque village of Enniscrone, my taste buds started to tingle.

Setting off on my Sligo sojourn, I had summoned my sister to be my plus one. I knew I was in for a treat as I have navigated the wide expanse of Enniscrone strand on many occasions in past, opting for a stiff Atlantic breeze and a sand covered spaniel any day to banish the blues when life gets a tad heavy. But now I was getting wined and dined without the risk of windburn or a wet dog car scent for the journey home.

The Ocean Sands Hotel and Spa sits inconspicuously on the main street in the village, which has retained its rural charm in spite of its exponential growth in recent years. Entering the hotel lobby, the warmth of the welcome from staff gives a great sign of things to come.

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Our waiter on the night, who is also a part time suckler farmer, offered us a welcoming drink as we salivated over the eight-course tasting menu.

Head chef Marcin Szczodrowski

Award-winning head chef Marcin Szczodrowski has curated a delectable array of food, merging local and seasonal produce into a culinary experience that is second to none.

Our amuse bouche consisted of a delectable organic honey roasted cauliflower cream and basil foam, accompanied by a board of homemade bread with wild garlic and nuts pesto. To wash this sublime starter down we enjoyed a New Zealand Marlborough Sauvignon Blanc from Snare Point which paired perfectly with the dish.

Award winning head chef Marcin Szczodrowski.

Next up was a Lissadell Baked Oyster. Now I have admitted a predilection for seafood, but up until now, oysters were the exception. An ill-advised introduction to the shellfish in South Africa many moons ago had left me with a bad taste. But we’re friends again as the tastes and textures of Marcin’s take on the oyster, which was served in a wild garlic crumb with samphire, left me wanting more.

But the third course was on its way. Described as Egg Surprise, I had already offered it to my sister as eggs and I do not see eye to eye. Unless they’re served as a citrus fondant, in an egg shell and bucket style egg cup, which may have fooled the eye but the refreshing ‘entremets’ meant I was very swift to claim back my serving.

Pan fried duck breast, served with a sweet potato puree and red currant was the first of the main course offerings, and the rich meat paired delectably with the Clementus Chateauneuf du Pape, a bold and full-bodied red, whose velvety texture was the perfect accompaniment.

It was as if Marcin knew of my fish fetish for the next dish ticked all my pescatarian boxes. Pan fried halibut and scallop with pomme potatoes and citrus cream sauce left me wanting more. But no offer came from across the table so I had to make do with yet another delicious course on what was turning out to be a fine dining experience like no other. This was served alongside a Domaine Passy Le Clou Chablis, before the third and final red of the night, an Elsa Bianchi Malbec from Argentina was served.

The Amuse Bouche served as part of the Chef's Table intimate dining event at The Ocean Sands Hotel and Spa, Enniscrone, Co Sligo

The grilled oyster course at the Chef's Table event at The Ocean Sands Hotel and Spa Enniscrone.

The penultimate course saw Marcin showcase Sligo lamb in all its finery with a grilled rack, served with baby garlic potatoes, baby carrots and merlot sauce proving that meat is every bit as delicious in the hands of a master.

To round all this sumptuous food off, we enjoyed a raspberry crème brulee to wrap up a truly stunning dining experience.

Bespoke baths

The following morning, after a hearty breakfast, we enjoyed a session in the hotel spa. Located in the basement level of the hotel, the spa includes an infra-red sauna, steam room, jacuzzi and alongside a relaxation room and therapy suites where couples’ massages and bespoke baths are available.Despite the fact it was a busy spot with several groups enjoying the facilities, the overwhelming sense of peace and calm was ever present. For a night of indulgence, followed by a morning of a different type of indulgence, it’s hard to go past the Ocean Sands Hotel and Spa.

A dip in the jacuzzi at the Ocean Sands Hotel and Spa offers next level indulgence.

The next Chef’s Table evening will be held on Friday 10 July with further dates to be announced. Chef’s Table is priced €75 dinner only, €99 with wine pairing and from €149 including B&B. For booking, see theoceansandshotel.ie

• Jacqueline Hogge was a guest of The Ocean Sands Hotel and Spa in Enniscrone, Co Sligo.