We caught up with Wade Murphy proprietor of 1826 Adare...check out what he told us!
What is one of your favourite dishes at Restaurant 1826 Adare and why?
There are a few favourites and it is difficult to whittle them down to one but seeing as I can only pick one it would have to be the "Baked Scallops in the Shell, Air Dried Ham, Citrus Brown Bread Butter". Its such a simple dish but the flavours and textures just work together. Fresh, barely cooked scallops, the smoke from the air-dried ham and then the crunch from the crispy brown bread butter.
What would be your desert island meal? (Starter/Main/Dessert)
Bacon & cabbage is my death row dinner but seeing as this time it's a desert island I guess it has to be fish/shellfish for starter and main. Some lovely scallops like above or some fresh crab simply dressed to start. For the main course it would have to be a big piece of Turbot cooked on the bone and then for dessert my all-time favourite is a classic Lemon tart. I'd be very happy with all that.
What is your favourite seasonal dish?
I suppose it has to be Game season. I love cooking game and at that time of year, all foods take a little bit more effort to cook. You have lots of amazing earthy products to use at that time of year also. To pick a single, seasonal dish would be Haunch of Wild Venison, Butternut Squash, Sprout Leaves, Nut Granola, Game Jus
What drink would you pair with it?
I would go with a nice Syrah for this dish. One with intense berry flavours and a touch of pepper to compliment the wild game.
What is your favourite restaurant in Dublin and why?
That's a tough one as the is so much diversity on the Dublin restaurant scene. I don't get to Dublin as often as I used to these days. You'll find it very difficult to find better cooking than that of The Greenhouse. It's simply stunning food. Going a little bit more casual I really enjoy The Pig's Ear or One Pico Both always consistent and firm favourites of ours. Outside of Dublin, it's the Wild Honey Inn, Campagne and the Oak Room at Adare Manor.
What is your favourite dish in Dublin and why?
Mickael Viljanen's Foie Gras Royale - it's constantly on the menu there in some shape or form and my thinking for that is because it's just bloody class!!
Who is your most hotly tipped young chef in Ireland today?
Wow, that's one I definitely can't answer. I can't pick just one. There are so many seriously talented young chefs working in Ireland at the moment. Each year I'm involved in the Eurotoques Young Chef competition so I get to see, first hand, this amazing pool of talent.