People assume chefs eat elaborately at home

We eat simply on our days off, following the rules of local, free-range and organic

Vegetables are always a negotiation. “If you eat this piece of cauliflower, I’ll let you watch YouTube for half an hour.”

Vegetables are always a negotiation. “If you eat this piece of cauliflower, I’ll let you watch YouTube for half an hour.”

 

Two of the questions that I am always asked are: 1) what do I cook at home? And 2) what do my children eat?

The strange thing about being a well-recognised chef is that people often assume that my days off are spent preparing vastly elaborate dinners. Make no mistake: I am a simple eater. A roast Friendly Farmer chicken with potatoes. A shank of Connemara lamb falling off the bone into an unctuous gravy of cider and rosemary. These are simple things. You lay down your dish into the middle of the table and everyone serves themselves.

For me provenance is key. Before taste, I want to know where it has come from. Then, and only then, will I taste it. Not all local food is good. But it is always worthwhile giving local food a chance down at your farmer’s market or your local food store.

What my children eat is a difficult proposition. You would imagine they eat everything, as their parents own three very different restaurants. I will not lie to you. This is not always the case. Their palates are limited, to say the least.

Our eldest, now seven, often asserts that she “liked carrots when she was younger”. When was that?

I remember the glory days of her eating Serrano ham and Manchego cheese in Cava. Gone are those beautiful days. I can only hope that some day she will return to the fold of food diversity. Most of the time, all they want is pizza or chicken and chips.

Vegetables are always a negotiation. “If you eat this piece of cauliflower, I’ll let you watch YouTube for half an hour.”

But I’m not too concerned. They are surrounded by good food. They know the difference between bad meat and good meat, because I have told them. Once a week I would like to imagine that every family can reinvent the old meat and two veg: local, free range, and organic. That is all we can hope for.

The Irish Times Logo
Commenting on The Irish Times has changed. To comment you must now be an Irish Times subscriber.
SUBSCRIBE
GO BACK
Error Image
The account details entered are not currently associated with an Irish Times subscription. Please subscribe to sign in to comment.
Comment Sign In

Forgot password?
The Irish Times Logo
Thank you
You should receive instructions for resetting your password. When you have reset your password, you can Sign In.
The Irish Times Logo
Please choose a screen name. This name will appear beside any comments you post. Your screen name should follow the standards set out in our community standards.
Screen Name Selection

Hello

Please choose a screen name. This name will appear beside any comments you post. Your screen name should follow the standards set out in our community standards.

The Irish Times Logo
Commenting on The Irish Times has changed. To comment you must now be an Irish Times subscriber.
SUBSCRIBE
Forgot Password
Please enter your email address so we can send you a link to reset your password.

Sign In

Your Comments
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Standards. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or by filling out this form. New comments are only accepted for 3 days from the date of publication.