Located in the former McIntyre Hog and March shirt factory, dating back to the 19th century, this historic building was restored by the current owners Carol Meenan and Kieran Davis in the early ‘90s and opened as the Yellow Pepper in 1994.
There are two dining areas, a cheerful café style room for daytime and a more comfortable, slightly more formal one with a bit of a sense of occasion for the evening - both given atmosphere by the building itself with its warm brickwork and Victorian cast iron pillars.
And there’s no difference between them when it comes to the philosophy, which (long before it became de rigeur) has always been to do with fresh, local food - and they have always been pleased to credit their main sources.
Fish, for example, comes ‘directly from the piers at Killybegs and Greencastle’, with crab and lobsters landed at Ballyheerin Pier at Fanad Head, oysters from Invor Bay and the salmon both farmed and smoked in Killybegs.
In addition to meats from favoured butchers, their beef from Edenmore farm is aged on site - but best of all perhaps is the produce that they supply from their own organic garden, which is very impressive (see it their website). They also get fresh fruit and vegetables from other suppliers of course, but there’s nothing to beat your own seasonal produce.