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outdoor seating vegetarian kid-friendly full bar
wi-fi booking recommended red luas line green luas line Troy Maguire & Ash Candhye Executive and Head chefs at O’Neill’s Victorian Pub & Townhouse, Pearse Street. What most excites you about your new venture as executive chef in O’Neill’s? Troy: “I’m delighted to be working with a strong team and look forward to a long and happy run.” What type of menu are you conjuring up to complement the bar and its heritage? Troy: “O’Neill’s was established as far back as 1885 and is a stalwart of the Dublin pub scene. Above The Pub is a small guesthouse that’s also steeped in Irish history; Michael Collins stayed there many times during the War of Independence. In keeping with the history of O’Neill’s, we have many authentic Irish dishes on the menu. We serve traditional lamb stew, our smoked haddock chowder sells very well, as does our Black Angus Striploin and occasional specials from Jack McCarthy.” How significant is adhering to sourcing Irish produce for the menu? Can you give us some examples of who you will be working with? Troy: “It’s extremely important to me now, more than ever. In this time of economic instability, it’s essential that we support our local suppliers. Plus, they have great produce and fewer air miles. The food always tastes better when there is less time between farm and fork. Some favourite suppliers of mine are Corleggy cheese, Pat McLoughlin, Wild Irish Game, McNally’s farm, Gold River Farm, and McCarthy’s butcher. What is the best lesson you’ve learnt in the kitchen over the years? Troy: “Be nice. That’s it, be nice. Works for me.” Having travelled from your homeland of Mauritius to Ireland via France, can you list some inspirations on the way, whether that be chefs you worked with or memories in the kitchen you have savoured? Ash: My biggest and first inspiration is my mother, Kishnamah. I spent much of my young life watching her cook and learning from her. When I was 21, I left Mauritius and travelled to many different countries before arriving in Ireland. These travels were not just for work but a journey through many culinary traditions where I absorbed different influences. My experiences with different cultures have helped me understand the true meaning of food and hospitality while learning different cooking methods and techniques. Dishes that have inspired me on my travels are Indian goat curry, the Portugees octopus dish, Polvo à Lagareiro and the Italian pasta dish Frutti di Mare. What is the best lesson you’ve learnt in the kitchen over the years? Ash: “Since I was a child, I have looked up to different chefs and leaned from them. The French chef Jacques Pépin has been one of my biggest inspirations. I have had the privilege to cook alongside another great French master, Jean-François Piège. He has two stars at the Michelin Guide. He thought me a lot about his methods, techniques and consistency. Working with him has had a huge influence on how I work.” Any predictions for 2023 in terms of food trends? Ash: “I think climate-conscious foods and sustainability will continue as food trends into 2023. At O’Neill’s, we will continue to use locally sourced produce that’s in season. Coming out of the difficult few years of the pandemic and into financially challenging times, I think comfort foods will also dominate food trends. I predict that the comfort dishes we serve, such as traditional Irish lamb stew and bangers and mash, will continue to be very popular.” O’Neill’s Victorian Pub & Townhouse 36-37 Pearse St, Dublin 2, D02 VX62 oneillsdublin.com IG - @oneillspubdublin FB - @oneillsofpearsest