Q&A with Eric Matthews

We caught up with Eric Matthews Head Chef at Chapter One...check out what he told us!

What is your favourite dish on Chapter One’s menu and why?

Well, to be honest, I’m greedy, I love it all but if I had to choose? I would say the Turbot with pickled dulse and smoked lemon butter sauce or Sean Ring's organic chicken phithivier (it's a posh pie)

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


The Langoustines and truffle from The Square in London (when Phil Howard was there),


the Roast chicken from Arpege in Paris


Any of our pastry chef Stan’s millefeuille.

What is your favourite seasonal dish?

Chilled scallops marinated in Yuzu and blood orange. The marinade for the dish was very complex with aged soy and sake. This was on the menu before all of this started and was a beautiful and elegant starter. It is very fresh and well balanced with creme fraiche and shallot.


What drink would you pair with it?


This is a Greek wine: “Bright platinum colour. Fine notes of white fruit with delicate notes of ginger and lemon flowers. Marvellously ripe grapes have given this wine a rich and lightly mineral character.”

The grape: ASSYRTIKO

The ginger notes are perfect with the yuzu and the aged soy in the marinade.


What is your favourite restaurant in Dublin and why?

That’s a hard question. It all depends on the mood. I love The Greenhouse for a really gastronomic treat. Uno Mas for a really satisfying and tasty but casual meal with my Mrs. If I’m feeling like a steak, my go-to is L’Gueleton on Fade Street. They use Padraig Gilligan for there beef which is who I use and it’s beautiful meat.

What is your favourite dish in Dublin and why?

Ah here now very tough questions...

I’ll give you my three favourites:

  • My marinated scallops (sorry I love them)
  • Tortilla Espanola in Uno Mas
  • Butter chicken in Pickle


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

There is a massive pool of chefs coming through the ranks today... the one I’ll be watching has to be Cuan Greene. We are however cultivating so much great talent in Ireland, the future is very bright for Irish gastronomy.

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