Smugglers Creek was delighted to welcome sponsors, chefs, owners and managers of the TASTY project to the launch of the TASTY Food & Tourism Map showcasing all the participating “Tasty” restaurants, their chefs, the TY students and the recipes.
You can pick up a TASTY Map at Smugglers Creek today!
For more TASTY information, check out the project’s Facebook Page on:
https://www.facebook.com/tasty17/
https://www.facebook.com/tasty17/
Nothing spells the imminent arrival of Summer Holidays than Live Music Sessions Every Weekend at Smugglers Creek.
This year we have added a Bonus Session of Traditional Irish Music every Tuesday night.
For those of you who loves the upbeat rhythms of TRAD that compels you to clap your hands and tap your feet, then don’t miss the opportunity to join in and having the craic starting Tuesday, 13th June 2017 from 9pm.
Thanks to Clare McKeever who wrote an article for Expedia.ie on the “15 Great Irish Pubs to Enjoy a Pint this Summer”, which featured Smugglers Creek Inn.
Now you know where you want to spend your Summer Holiday this year!
Link to her blog post as follow – http://blog.expedia.ie/…/06/09/15-great-pubs-ireland-summer/
Congratulations to Smugglers’ Tasty Team “Foireann Caonach” who won Bronze at the Final Food Competition with their Irish Mist & Caragheen Cheesecake. After 6 months’ development, lots of hard work and organisation by Smugglers’ Team togther with the students and their school mentor, the Tasty Project draw to a close on Tuesday 16th May 2017 with a Formal Award Ceremony held at Solis Lough Eske Castle Hotel with over 200 guests attended. Well done to you all !!!!! 
Smugglers Creek is proud to participate in this year’s TasTY Food Tourism Project which was officially launched on 14th March by Mr Patsy Barr, Chairman of Donegal Town Credit Union. Seven leading hotels and restaurants in South Donegal have teamed-up with Abbey Vocational School TY Students. Together, they are set to cook-up a storm and have been challenged to produce a new “TASTY” food dish that features locally sourced ingredients. During the course of the project, each of the participating AVS TY students will get the opportunity to work alongside tourism industry professionals and learn “first-hand” about Food Origin and Sourcing, New Product Development, Culinary Arts, Food Packaging, Marketing, PR and Presentation Skills. The project will conclude with a Gala Presentation and Awards Evening hosted by Solis Lough Eske Castle on 16th May 2017. On the night, each of the seven TY teams will present their culinary work to an invited public audience to taste. Presentations will be awarded for the TASTY 2017 Winning Team!
Smugglers Creek Inn is delighted to be featured in the March Issue of Yes Chef Magazine. A magazine for lovers of good food. To read the magazine, copy link here: http://edition.pagesuite-professional.co.uk/launch.aspx?pbid=e75fcc8f-8bc1-444f-9428-7e15696a455e
Smugglers Creek is on Page 91….happy reading.
Our 2nd TRAD Session at Smugglers last night was a legendary evening of fiddles hopping, feet stomping and croaky voices singing traditional tunes. No egos, no pretension, it was a night where some of the best musicians in Donegal gathered. So, don’t miss the next one, we’ll keep you posted here on Facebook. Thank you Johnny Gallagher, James McNamee, Sennan Brennan and Peter Campbell who made the evening so much more memorable! 
Smugglers’ first Open TRAD Session took place last Friday night (4th Nov) received overwhelming support with talented musicians, young and seasoned, gathered informally and played traditional Irish music in the Bar over a few drinks & craic. As some might say Traditional Irish Music is food for the Soul, so we would like to put it on the Menu for 2017, watch this space for more upcoming TRAD Session dates. Thank you James, Barry, Sean, Sennan and Peter and those who played on Friday night!
This year, Smugglers Creek is back at A Taste of Donegal Food Festival. We cooked all our food on the “Plancha” – a cast iron flat top griddle, which promotes healthier cooking. For those of you who visited the stand, and tasted the mussels, fish and duck that were cooked on the Plancha were very impressed with how tasty and fresh they were.
Smugglers were also delighted to receive 2 Bronze Medals for our Chefs Sinead Morrow and Mark O’Reilly at the Passion to Inspire Chefs Competition.
