My love of cooking with my Nan. Her life revolved around meals, eating and great hospitality. Everybody was welcome and all were always well fed.
Nature and the seasons are a huge influence in my cooking. Our dishes are simple on the plate but full of clean, bold flavours. Most important to me is that we have a dining room full of happy guests.
I love producers that focus on 1 or 2 really great products; we have a local garlic grower in Portlaoise. He has spent the last 5 years perfecting his method for black garlic, he now has an exceptional product. Then of course there’s the find of the first cep of the year, that’s always a great day on the mountain.
Bold flavour, subtle complexity, guest focused cuisine, I cook to bring pleasure to the dinner table, this sometimes requires flexibility.
Turbot poached in Truffle Butter, braised Dexter beef, parsley purée, cep velouté.
We grow together, learning is a constant dialogue; there is no wrong or right in food, only a question, “How can we make it better?” My motto is, ‘Today was a practice, so tomorrow we are better.’
Use produce of exceptional quality, treat it simply, plan timing well, and write a good prep list.
