Chefs

By Mark Keane and Manon Gustave Pedro Ferraz, the Head Chef of Wigwam on Abbey Street, sat down with MenuPages to discuss setting up a restaurant in Twisted Pepper’s former home, South American style, and why we should all be eating delicious chicken hearts!   Wigwam has been open for a few months now, how have you...

By Mark Keane Alan Higgins, the Head Chef of Nautilus in Malahide, sat down with MenuPages to discuss the restaurant’s long awaited re-opening, the key to a perfect dessert, and how to cook a tasty Christmas dinner with none of the stress. Nautilus has been closed for around 6 months due to a fire, what does it mean...

By Mark Keane Ruth Lappin, the 2015 winner of Euro-Toques Young Chef of the year, sat down with MenuPages and discussed the Euro-Toque competition, Irish cuisine, and her budding career. From Laois to New York, this exciting new Irish Chef has honed her skills at the likes of WD~50, and is currently working in the...

By Mark Keane The Shelbourne Hotel in Dublin hosted a gala banquet to announce the 2015 winner of Euro-Toques Young Chef of the year. Over the course of three months, five finalists battled it out, trying to outdo each other at culinary skill tests, to be crowned Ireland’s hottest, youngest chef. To go along with...

By Manon Gustave Sino Strbad and Zoe Hertelendi are owners of the recently opened restaurant Platform 61 on South William Street in the heart of Dublin City.  This Croatian duo have received rave-reviews on Menupages since opening. Platform 61 is an experience for any foodie looking for something new in...

From being the youngest ever Irish chef to earn a Michelin star (and hand it back!) to improving hospital food, or even making world headlines with his spat with a restaurant critic, Oliver Dunne is not one to shy away from controversy.  Here’s some facts you probably didn’t know about the man behind two of...

They are on TV, radio, in the newspapers. In a world where food is everywhere, these sacred monsters of the kitchen are more than just Chefs, they have become major brands too. However, most of them started from the bottom before reaching the stars and their path has been long and treacherous. Menupages scratched the...

By Lynn Kuehner As soon as you enter An Bhialann in Ranelagh, a homely and familiar feeling can be felt right away. Head chef Gerry Leonard along with his family opened the restaurant in two years ago (November 2013) and have created a lovely space over two floors where families are paid special attention. The walls...

By Lynn Kuehner It’s a sunny autumnal morning along the banks of the Grand Canal and the staff at the new Locks are already busily preparing the restaurant for the day: tables are set, wild flowers placed on top of them, products are delivered and prepared in the kitchen. Luckily, Keelan Higgs and Conor O’Dowd, the...

By Des Doyle Simply put Susan Jane White’s latest book ‘The Extra Virgin Kitchen’ will make you glow!  Her contagious enthusiasm jumps from each page with recipes that are both simple and exciting, including the aptly named ‘F*ck me salad’.  Born out of personal illness at the hands of poor diet, Susan Jane now stands at...