We meet Patricia Teahan, the Head Chef at Carrig Country House & Restaurant, for a quick chat on her passion for food, favourite food memories and the ingredients she couldn't live without.
1. YOU'RE STRANDED ON A DESERT ISLAND. WHAT FIVE FOODS WOULD YOU WANT WITH YOU? WHAT WOULD YOU MAKE?
Chillies, garlic, pasta, tomatoes and salt, the ingredients for my pasta Pomodoro, it’s the ultimate comfort food in my book and where I feel right at home.
Plus, chocolate is always a must!
2. I KNOW LOCALLY SOURCED INGREDIENTS ARE VERY IMPORTANT TO THE RESTAURANT.
HOW DO YOU CHOOSE YOUR SUPPLIERS?
We are very lucky in Kerry as we have a variety of local suppliers. Firstly, I would touch base with supplier that has the product I’m interested in, then get samples and if the quality & taste is of a high standard and taste we will go with them.
Ring of Kerry quality lamb is our lamb supplier and its always guaranteed top quality.
Cordal Goats Cheese is our soft goats cheese supplier, it has a unique, subtle flavour.
Glenbeigh Shellfish are our suppliers of mussels and oysters, another great local Kerry supplier.
Spillane Seafoods supply all our locally caught fish.
Once the standards of product stay consistent then the supplier will be with us for the long haul
3. WHERE DO YOU GO WHEN YOU WANT TO EAT AT A RESTAURANT?
It depends on what I am in the mood for, if I am enjoying a meal out with my daughter then we both enjoy pizza or Thai food.
If I am treating myself I really enjoy going to a fine dining restaurant or Michelin star, I am always wowed from the start to finish! Of course, this is a winter time treat for me as during the summer we are so busy here in the restaurant.
4. WHAT IS YOUR FAVOURITE FOOD MEMORY?
Every Sunday at home my Mum would make a delicious stuffed chicken with thyme, rosemary, potato, and bread stuffing. The skin would be crispy, and the smell was amazing. Mum made roast potatoes, carrot and parsnip puree, onion gravy to serve with it. To this day when my Mum cooks roast stuffed chicken it brings me right back to my childhood. My stand out food memory.
5. WHAT DO YOU MOST LOVE ABOUT YOUR JOB?
I love everything if you can believe that, I am very lucky to be working with Carrig Country House & Restaurant. I've been here 10/11 seasons, there is great team, wonderful camaraderie and we all work so we well together. I'm made feel part of the family by Frank, Mary and Claire Slattery. I especially love that I get to experiment with new trends and write seasonal menus.
4. WHAT IS YOUR FAVOURITE INGREDIENT?
It has to be chocolate, I am totally addicted!!
Carrig Country House is a beautiful Irish country house siutated on the shores of Caragh Lake on the Ring of Kerry - offering a true "escape from it all" and some of the most stunning scenery in Ireland.
Learn more about Carrig Country House
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Chef Profile - Christina McCauley from Coopershill House