Award-winning chef, Brian Ahern, has joined Randles Hotels as Executive Head Chef. Brian started his career in Galway and then worked at Adare Manor for a couple of years before taking up jobs in Austria and London. He has worked for Ian McAndrews and Kevin Thornton, both of whom are Michelin Award winners. More recently, as well as running his own business for close on four years, Brian was Executive Chef at The Bridge House Hotel, Tullamore (National Bar Food Award Winner), Executive Chef at The Landmark Hotel, Carrick on Shannon (Rosette Award, Provincial Wedding Award Winner, National Runner up) and Chef Consultant at The Abbey Hotel, Roscommon, which won the best Hotel restaurant for the 2 years he was there. Brian is also a Silke’s Cookery Award and National Fish Dish Award winner.
You have been with the Dromhall Hotel just eight months. It must have been exciting beginning a new job in such a great and well known wedding venue?
Yes, a very exciting time. The Randles family is very pro-active & progressive, with a huge emphasis on quality, so it’s great to be working with them.
Did you always want to be a chef?
Yes, that or an Architect. I’ve always had an appreciation of food – I enjoy the fun aspect of sitting around a table – and I love the skill and process involved in bringing out flavours in food.
Are there certain foods that you love to cook with or even produce you love to use?
Sea food – any type; food in season – strawberries etc
Do you cook at home and for friends and family?
I cook for my kids and then the adults every evening I’m off – it’s as hard as doing a service in a restaurant! I have 5 kids – triplets aged 8, a son of 19 and a daughter of 16. I enjoy cooking for friends also.
What is an average day like at the Dromhall when there is a wedding? Early start? All hands on deck?
The kitchen comes to life around 6.30 am – with the pastry chef arriving shortly after. It’s certainly all hands on deck until we’re finished at around 8.30 pm. The atmosphere in the kitchen is light-hearted but with a high concentration level. The staff is all aware of the importance of the day and how their input is going to affect the overall experience for the bride & groom and their guests.
Who is your favourite celebrity chef?
I admire Derry Clarke from L’Ecrivain, Dublin. His food is innovative but simple with a huge emphasis on quality and using Irish artisan suppliers. He also places great importance on developing young chefs in a very friendly environment.
A little birdie told us that you are receiving rave reviews for your food at the Dromhall! Congratulations! Have you plans to make changes in the future to menus?
Thank you. Yes – new menus coming on line very soon, based very much on quality and innovative twists.
What is your favorite starter? Main course? Dessert? (To eat, not to cook!)
Scallops with Dublin Bay Prawns, Spring Lamb, my Mother’s Apple Pie
We have to ask this……Can you come and cook for us at WeddingDates HQ?!
Yes absolutely!
