Q&A with Gareth Naughton

We caught up with Chef Gareth Naughton of Circa...check out what he told us!

What is one of your favourite dishes at Circa and why?

Well our signature dish is our fried rabbit dish, with peas and smoked bacon and tarragon emulsion, it has been on the menu since day one, and the idea behind it was taking something very classical which is rabbit and tarragon, and rabbit with peas and bacon and flipping it into something contemporary and it's been so popular that I'm not allowed take it off the menu!

 

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

Starter:

Probably some sort of shellfish starter, Dublin bay prawns or scallops, mussels with crusty bread

Main:

An obnoxiously big steak with béarnaise and a bottle of red wine


Dessert:

A fruit based dessert to finish

 

What is your favourite seasonal dish?

I love oysters  

 

What drink would you pair with it?

Definitely with Guinness or Champagne or both!

 

What is your favourite restaurant in Dublin and why?

777, the food and drinks are always phenomenal and all the staff are so friendly and its the perfect place to go on a Sunday night or after work late on a Saturday

 

What is your favourite dish in Dublin and why?

The creme caramel in Uno Mas or the foie gras royale in The Greenhouse are two utterly perfect dishes

 

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

Probably Dan in Mister S, I’ve known Dan for years so seeing his success is phenomenal, also Essa in Amy Austin is another young chef to watch

 

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