Danielle opened The Food Doc in Market Square in 2019, building the wholefood cafe around the idea that minimally processed, local ingredients make better food than refined substitutes. Most components are made from scratch on site, from hash browns to relish, with potatoes, onions and eggs supplied by Grange Farm in nearby Moy. The signature Pure Hash pairs crisp hash browns with avocado, honey-glazed halloumi, poached eggs and crispy onions, finished with Ballymaloe relish. The cafe keeps to a simple daily menu of soups, sandwiches and toasties alongside its brunch dishes, favouring sustainable packaging for takeaway orders. It occupies a corner unit on Dungannon's Market Square, drawing a steady lunchtime trade from nearby offices and shoppers. The kitchen's focus stays firmly on nutritional value over convenience.
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