We caught up with The Lazy Chef Simon Lamont head chef of the raw bar at Seabird in London...check out what he told us!
What is your favourite dish on Seabird’s menu and why?
What I love about Seabird is it’s simplicity. Maybe tray of oysters, we’ve the biggest list in Europe; or a plate of amazing cured meats. But my absolute favourite dish is our whole John Dory, simply grilled over hot coals and smeared with a punchy mojo verde.
What would be your desert island meal? (Starter/Main/Dessert)
To start I’d have top-notch anchovy’s on buttered sourdough toast.
A proper Nasi Goreng with all the trimmings for my dreamy main
Rounded off with a couple of scoops of freshly churned vanilla ice cream (before it goes into the freezer)
What is your favourite seasonal dish?
The Native Oyster from early autumn until the end of spring...September is a great time of year, you’ll find me at a number of festivals like the Cork seafood fest or the legendary Oyster festival in Galway.
What drink would you pair with it?
A bottle of lightly chilled Guinness export. Not the draught can, I require more of a kick and I relish the bittersweet finish.
What is your favourite restaurant in Dublin and why?
I’m a sucker for Klaw in Temple Bar it’s intimate and buzzy. Everything’s stunningly fresh and generous
What is your favourite dish in Dublin and why?
Pigs head tacos in 777.
Who is your most hotly tipped young chef in Ireland today?
I’m constantly inspired by Grainne O’Keefe, she has the Midas touch backed up by pure graft.
What is your favourite thing about Taste?
The interaction between the chefs and the crowd is what makes Taste of Dublin so special, you don’t get it at any other festival.