How did you become a Chef?

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.

How would you define your cuisine?

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.

What are your favorite products and criteria for choosing?

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.

What is your signature?

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.

What professions surround you and what would you like to pass on to them?

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.’

Do you have a Chef’s tip for Sunday cooking?

Use produce of exceptional quality, treat it simply, plan timing well, and write a good prep list.