Q&A with Vanessa Murphy

We caught up with Vanessa Murphy of Las Tapas De Lola ...check out what she told us!

What is your favourite thing on the Las Tapas De Lola menu and why?

It's very hard to say as totally depends on the time of day or night, even the weather. But when we sit down for a bite, we usually always have our pulpo (octopus). If we're feeling bold, our chicharrones (pork belly) - so bad they're so good. Some days it's our ensaladilla rusa (Russian salad), which for me is total comfort food. 

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

Defo my Mum's crab cakes to start; Anna's Mum's conejo al ajillo (garlic rabbit) and Anna's tarta de queso (cheesecake) but a massive platter of cheese would have to make an appearance somewhere along the line or all the way through.

What is your favourite seasonal dish?

Artichokes - obsessed by them and absolutely adore them - eat them any which way, roasted, confit, fried...

What drink would you pair with it?

Artichokes have a tendency to leave a slightly metallic finish in the mouth when you eat them with wine or any other alcoholic beverage. But Estrella developed a fab beer with Ferran Adria (El Bulli) called Inedit. It's balanced with those foods that have that reaction with alcohol (like asparagus too). So it's perfect with artichokes (comes in a fab bottle too!).

What is your favourite restaurant in Dublin and why?

Too hard a question - we love food and love eating out when we can. Dublin has an abundance of fab restaurants old and new. So we're never disappointed whether eating Italian, Chinese, Indian, Irish, you name it.. Dublin has us covered. Something we're quite proud of when we have visitors from outside Ireland.

What is your favourite dish in Dublin and why?

Anna's fidueà when she has the time to make it - which she did over lockdown and I was absolutely delighted. It's like a noodle style paella, very traditional from her part of the world and a major favourite of mine!

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

Every single one of the chefs on our team as they're consistently fab

Browse by tags