The menu is like a directory of local produce, with mushrooms from Killywool, potatoes from Drumahoe, and the cream from McIvors down the road, Lough Foyle steamed mussels.

The chef makes his own chicken liver pate, and his sticky Ballyclare pork ribs are finger-licking great.

This is the place to go if you want hearty portions of good honest food in a clean, rustic atmosphere.