Q&A with Roisin Gillen

We caught up with Rosin Gillen of Liath Restaurant​​​​​...check out what she told us!

What is one of your favourite dishes you have cooked in your career so far and at which restaurant?

That’s a tough one to answer, the menu would evolve so much at Heron & Grey and Liath that we got to make so many amazing dishes. There was a delicious blue cheese, broccoli and ponzu dish I loved. Of course the practically famous eel and anchovy cone but I also remember from the Heron & Grey days there was a scallop, pork belly and potato foam dish, that was so delicious. That’s off the top of my head but chef really created such amazing dishes it’s hard to narrow it down.

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


Cured salmon with citrus flavours, I love the combination.  


Probably lasagne or some kinda pasta dish


Lemon tart with a vanilla mascarpone 

What is your favourite seasonal dish?

Lamb, any kind of lamb dish. 

What drink would you pair with it?

Whatever Ailish O'Neill would tell me to pair with it! She never steered me wrong with wine before.

What is your favourite restaurant in Dublin and why?

It’d have to be Three Leaves in Blackrock, Millie and Thomas are amazing people, their food is amazing and it’s been so wonderful to see them grow. They deserve all the success.

What is your favourite dish in Dublin and why?

I’m gonna have to go with their (Three Leaves) tasting plate! It has everything you want!

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

You know, I’m loving watching Dan Hannigan head chef of mister S and founder of “Food for thought “ pop-ups, he’s come such a long way in a short time and no doubt he’s inspiring younger chefs too! 

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