Q&A with Darryl Haynes

We caught up with Darryl Haynes of Circa...check out what he told us!

What is your favourite dish on the menu at Circa and why?

My favourite dish at Circa right now is a tie-breaker between the burrata, smoked tomato broth, aged balsamic or the duck breast, golden raisin, artichoke, smoked beetroot - both of these dishes really start the taste buds flowing.

What would be your desert island meal? (Starter/Main/Dessert)

My desert island food would no doubt have to be scallop starter, a rib-eye steak as main and a hazelnut chocolate brownie for dessert. Simple yet unbelievably tasty I could eat them every day.

What is your favourite seasonal dish?

My favourite seasonal dish without a shadow of doubt has to be Venison. It’s game season as we speak and you can’t get it any better time than now, coming up to Christmas we hope to have a little venison game-changer on the circa menu stay tuned.

What drink would you pair with it?

It would have to be a glass of deep red wine maybe a Spanish, only because I love Spanish wine.

What is your favourite restaurant in Dublin and why?

My favourite restaurant in Dublin has to be FX Buckley’s in Monkstown. The steak there is incredible you can’t beat it. Never had a bad steak from any of their restaurants

Who is your most hotly tipped young chef in Ireland today?

This question is a hard one there so many talents chefs in Ireland and it’s constantly evolving but one I think that stands out to me is Oran Colhoun, he is currently the head chef of visitor catering in Guinness Storehouse. I got the pleasure to work with him years ago and we went out separate ways, he had a stage in both Bon Appetite and The Ledbury in London so I can only imagine how next journey is one to watch!

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