The new restaurant will be located at the former Pat’s on the Square premises.
By Dionne Meehan
AWARD-winning chef Brian McMonagle will soon be opening his new restaurant ‘Market Lane’ in Letterkenny.
Hoping to pay homage to his homeland, the Letterkenny native will be opening the doors of his 40 seater restaurant in the coming weeks.
Located at the former Pat’s on the Square premises, Brian is hoping his new restaurant will pay a respectful nod to the previous proprietors.
Born and reared in Rareagh, Brian is the son of Rosaleen and Bernard McMonagle.
Growing up in a house with five other siblings, Brian watched his mother cater for six children.
Inspired by her skill in the kitchen, Brian headed to Killybegs at the tender age of 17-years-old to study Culinary Arts.
And just three years later, he secured his first head chef job in Arnolds Hotel in Dunfanaghy.
But as Brian grew older, his fascination with seafood grew stronger and he soon found himself in Galway.
Securing a head chef job in O’Grady’s on the Pier, Brian said the Galway restaurant was one of the most reputable in the country.
It was crowned Best Seafood Restaurant in Ireland under his leadership, one of many awards that went its way.
Relocating to the beautiful sleepy village of Donaghmore in County Tyrone some years later, Brian went on to be crowned Best Chef in Tyrone six times.
Now equipped with numerous awards and years of experience, Brian has decided to try his hand at running his own business.
Dreaming of owning his own restaurant since he was a “young cub”, Brian said it is “just amazing” that his dreams are now a reality.
With plans to serve contemporary Irish dishes from his restaurant, local food producers play a vital role in Brian’s menu.
Proud to feature McLoone Family Bees and Honey from Glenties, Portnoo Market Gardens, Ulster Mead from Convoy, fresh fish from
Killybegs and vegetables from “the wee veg lady” outside the old Dunnes Stores in his dishes, Brian hopes to expand this list as time goes on.
Referring to his restaurant as “his home”, Brian now looks forward to welcoming his customers through his kitchen, up his stairs and into his dining room.
“You aren’t just a customer with dollar signs on your face, you are important and you are going to be looked after,” he said.
“Everything is going to be meticulously done so you enjoy your stay with me,” Brian concluded.
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