{"id":409243,"date":"2026-03-29T00:28:13","date_gmt":"2026-03-29T00:28:13","guid":{"rendered":"https:\/\/www.europesays.com\/ie\/409243\/"},"modified":"2026-03-29T00:28:13","modified_gmt":"2026-03-29T00:28:13","slug":"no-9-market-square-marks-two-years-in-business-with-tribute-to-local-producers","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/ie\/409243\/","title":{"rendered":"No. 9 Market Square marks two years in business with tribute to local producers"},"content":{"rendered":"

No. 9 Market Square was packed to capacity last night as Chef Brian McMonagle celebrated two years in business in Letterkenny.<\/strong><\/p>\n

Chef Brian hosted a special tasting dinner to honour the producers and people who have shaped the restaurant\u2019s story since March 2024.<\/p>\n

Fresh from receiving the Donegal award for Best Contemporary Irish Cuisine from the Restaurant Association of Ireland, Brian used the occasion to do what No. 9 has become known for doing so well, championing modern Irish cooking with excellent local produce.<\/p>\n

Local collaborations ran through every detail of the evening.<\/p>\n

The menu was written entirely in Irish and, in place of a traditional ingredients list, each course named the suppliers whose produce helped bring it to life.<\/p>\n

Most of them were in the room, allowing Brian to applaud the producers who share his passion for excellence, and whose products give him confidence in every dish that leaves the kitchen.<\/p>\n

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The menu for the evening, written in Irish and dedicated to the producers. Photo: Rachel McLaughlin<\/p>\n

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After homemade scone bread and Brian\u2019s own butter, flavoured with John McLoone\u2019s honey, the menu opened with smoked cured pork belly with dandelion syrup and beetroot from Shy by Nature.<\/p>\n

The fish course featured a Donegal crab cake with prawns from Inver, packed with wild garlic from Brian\u2019s home area of Rareagh. A hibiscus and raspberry sorbet followed, using kombucha from Marianne O\u2019Donnell\u2019s brewery in Gortahork. The flavour was developed with Brian\u2019s influence and whipped into sorbet by John and Linda Geary of Little Mamma\u2019s.<\/p>\n

The courses continued with melt-in-the-mouth beef cheek from Bluestack Farm and vegetables supplied by Alisha from Old Dunnes.<\/p>\n

The panna cotta dessert featured a surprise ice cream, using produce from the Milk Bar founded by Shannon Porter in Carrigans, Donegal sea salt and blackcurrants from one of the restaurant\u2019s valued customers, Anne.<\/p>\n

Darren Rafferty from James Nicholson Wine added another layer to the evening, guiding guests through four organic wine pairings.<\/p>\n

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Darren Rafferty from James Nicholson Wine. Photo: Rachel McLaughlin<\/p>\n

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Chef Brian celebrates his suppliers on his second year in business. Photo: Rachel McLaughlin<\/p>\n

Brian has picked up accolades for making the Irish language part of No. 9\u2019s identity, and this was also folded naturally into the night.<\/p>\n

With the support of Bairbre U\u00ed Chathail from L\u00edonra Leitir Ceanainn, Brian has added a c\u00fapla focal to the main menu and even outside the building, where the sign on the door reads: \u201cBia maith agus f\u00edon den scoth a chrutha\u00edonn an comhluadar is fearr\u201d or \u201cGood food and good wine make the best company.\u201d<\/p>\n

The words were never truer than last night.<\/p>\n

As the wine and conversation flowed, guests were also treated to traditional music by the Breathnach family, Colm, Sin\u00e9ad and Cormac.<\/p>\n

Among those sharing the occasion was Brian\u2019s VIP guest, his mother Rosaleen, who he described as \u201cmy reason for being, and my constant support.\u201d<\/p>\n

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Chef Brian McMonagle and his mother Rosaleen. Photo: Rachel McLaughlin<\/p>\n

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The Breathnach family, Colm, Sin\u00e9ad and Cormac, who provided traditional music during the celebration at No. 9 Market Square. Photo: Rachel McLaughlin<\/p>\n

Between the music, the tasting notes and the buzz around the room, the evening was a chance to celebrate Brian\u2019s dedication to Donegal and to the community that continues to sustain and inspire the restaurant.<\/p>\n

Brian told Donegal Daily<\/strong> he was humbled to host the celebration.<\/p>\n

\u201cI was honoured to be part of what happened last night, to be in my natural habitat and to be surrounded by such positive growth in producing food,\u201d he said.<\/p>\n

\u201cThe support that people are giving our food scene is something that drives us as chefs and as ambassadors for Donegal food.<\/p>\n

\u201cWe do it better in Donegal than anywhere else, and I think that should be celebrated.\u201d<\/p>\n

Brian counts the tasting evening as one of his greatest achievements to date, and as an extension of that positivity and support, he has decided to donate \u20ac600 of the proceeds to Pieta.<\/p>\n

\u201cI was honoured to be in my restaurant and to see such huge positivity and enjoyment in one small room,\u201d he added.<\/p>\n

\u201cI was walking on air all night because I knew the people that were there were there to completely support me. I think it was amazing.\u201d<\/p>\n

See more photos from the celebration here:<\/strong><\/p>\n

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Brian McMonagle, who marked two years in business at No. 9 Market Square with a special tasting evening. Photo: Rachel McLaughlin<\/p>\n

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Brian McMonagle applauds his culinary and service team on the second birthday celebration at No. 9 Market Square. Photo: Rachel McLaughlin<\/p>\n

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Photo: Rachel McLaughlin<\/p>\n

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Photo: Rachel McLaughlin<\/p>\n

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Photo: Rachel McLaughlin<\/p>\n

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Photo: Rachel McLaughlin<\/p>\n

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Photo: Rachel McLaughlin<\/p>\n

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Photo: Rachel McLaughlin<\/p>\n

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Photo: Rachel McLaughlin<\/p>\n

No. 9 Market Square marks two years in business with tribute to local producers was last modified: March 28th, 2026 by Rachel McLaughlin<\/p>\n

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