A popular Enniskillen chef has brought an exciting new food concept to the Co Fermanagh town.
Paget Lane by Marty McAdam opened its doors last Saturday night, on the same premises as his previously opened The Street Kitchen.
More of a fine dining experience, Paget Lane features a 15 course tasting menu with wine pairing and is only open on Saturday nights.
Marty, who has worked as a chef on yachts around the world, said there were some nerves with the new opening but his staff handled it well.
Marty told MyFermanagh: “First nights are always a bit nervy, it wasn’t without its faults. But my staff are rockstars, they took to it like ducks to water.
“Everyone enjoyed it, it’s a completely different experience than most people are probably used to in Enniskillen.
“It’s a very extensive menu and we break down the animal, and take customers on a journey through.
“For instance our fish courses are all made up of cod, we use the tail in a dish, we use the belly on a tartare dish, the loin on our main course, the bones, head and skin.
“I hate the word educating because I don’t think that it’s my right to educate anyone, but it is to bring people on a journey and show that there’s more than putting a cod into a bit of batter and frying it.”
Marty added Paget Lane is a completely different experience to what is on offer at The Street Kitchen, and hopes it can bring something new to the food scene in Enniskillen.
“In Enniskillen to open a 15 course, 18 cover restaurant I probably wouldn’t survive after two months, I’d go bankrupt probably,” Marty said.
“We decided to open it in the same premises as my other restaurant, The Street Kitchen.
“They are absolutely polar opposite restaurants - The Street Kitchen is very much fast paced, light lunch street food style and brunch.
“Paget Lane is completely different, we do 18 covers with no turnaround on the tables and 15 courses - it’s very much an experience led restaurant.
“Thankfully we opened our first weekend there and now we are fully booked until after Christmas.”
The local chef paid tribute to those from Co Fermanagh and further afield who have supported his new ventures.
He added: “Both restaurants in themselves are very new - I don’t think there is anyone around doing their own version of what we are doing here.
“I can’t thank people enough for doing it, but even on rainy days we have people standing with umbrellas queued out the door.
“That’s the most humbling thing, to see that people are willing to queue to try your food.
“It makes it all worthwhile, it’s all well and good doing great food and having a profile or being someone, but if you’re not cooking for anyone and nobody is coming through the doors, you’re not going to be open for too long.”
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