Chef Mark Treacy chats about his life in food, from his earliest memories to his favourite flavours and culinary inspirations.
Executive Head Chef at Sheen Falls Lodge, Kenmare, Mark Moriarty showcases his cutting-edge flair with his innovative dishes at The Falls Restaurant.
What are your earliest memories of food?
One of my earliest food memories is catching fresh mackerel and watching my father cook it. The freshness and taste were incredible, and it sparked something in me. I also used to love watching Gordon Ramsay on Boiling Point, which further deepened my interest in food and cooking.
How would you describe your relationship with food?
I would describe my relationship with food as somewhat obsessive. I’m always browsing cookbooks, examining menus, experimenting with new recipes and ingredients and sourcing local suppliers to ensure I’m working with the freshest, highest-quality produce. I’ve even set up a kitchen garden to grow some of my own herbs and vegetables. Food is constantly on my mind.
What was the first meal you learned to cook?
The first dish I learned to cook as a chef was scrambled eggs for breakfast service. However, before my professional career, I remember cooking steak at home. Both of these experiences gave me a real passion for cooking, even before I knew it would become my profession.
How did food become your career?
Food gradually became a central part of my career. I started as a kitchen porter, and my love for cooking and curiosity for learning allowed me to progress from there. It was a journey of hard work and passion and it evolved naturally over time.
What’s your go-to breakfast?
I like to start the day with porridge topped with fresh berries, followed by poached eggs on sourdough toast. And, of course, a cup of Lyons tea to finish.
If you’re impressing friends and family at a dinner party, what are you serving up?
I’m a big fan of sharing platters for dinner parties. I’ll usually prepare something like legs of lamb or rib-eye steak, alongside mashed and roasted potatoes, colcannon, broccoli with almonds, and spiced roast cauliflower. I love putting everything in the centre of the table and letting guests help themselves—it creates a great, relaxed atmosphere.
Who is your culinary inspiration?
I’ve been fortunate to have had several inspirations throughout my career. David McCann, Kevin Thornton, and Mickael Viljanen are all chefs I admire greatly. When I was growing up, I looked up to Gordon Ramsay and Marcus Wareing for their passion and skill in the kitchen.
What would your last meal on earth be?
My ideal last meal would be a perfectly dry-aged rib-eye steak served with triple-cooked chips and a side of béarnaise sauce. For dessert, it would have to be a rich chocolate fondant. Simple, but the best comfort food in the world.
What’s your go-to comfort food?
A classic cup of tea with biscuits—there’s something so simple and satisfying about it.
What’s the go-to quick meal you cook when you’re tired and hungry?
When I’m feeling tired but still want something delicious, I’ll whip up chicken satay. It’s quick to prepare and packed with flavour.
What is one food or flavour you cannot stand?
I absolutely cannot stand cinnamon. It’s just one of those flavours I really don’t enjoy.
Hangover cure?
I don’t drink very often, so I don’t really have a go-to hangover cure. Sorry, no tips from me on that front!
Sweet or savoury?
Sweet, definitely.
Fine dining or pub grub?
Fine dining.
Favourite restaurant in Ireland?
I have two favourites—The Falls Restaurant and Chapter One in Dublin. Both offer an exceptional dining experience.
Best coffee in Ireland?
I don’t drink coffee, so I can’t say I have a favourite spot for that!
Go-to beverage accompaniment?
I trust the sommelier to select the perfect wine to accompany a meal. It’s always best to rely on their expertise.
What are your thoughts on the Irish foodie scene?
The Irish foodie scene is continuously evolving. We’re seeing improvements in the quality of local produce, more diversity in the types of cuisine on offer, and a general move towards more sustainable and locally sourced food. It’s an exciting time for food in Ireland.
What’s your favourite thing about cooking?
My favourite thing about cooking is the creativity it allows. There’s a real joy in experimenting with flavours, techniques, and ingredients to create something that brings pleasure to others. The sense of accomplishment you get when you serve up a dish that people love is unmatched.
What does food—sitting down to a meal with friends, mindfully preparing a meal, nourishment —mean to you?
Food is so much more than just sustenance. It’s a way to bring people together, to create memories, and to show care for others. Whether it’s preparing a meal for family and friends or sitting down for a shared meal, food is a central part of connection and celebration.
Food for thought — Is there room for improvement within the Irish food/restaurant/hospitality scene?
Absolutely. While the food scene in Ireland is thriving, there’s always room for improvement. I’d love to see more regular farmers’ markets across the country to support local producers. Also, attracting more people into the hospitality industry is vital to ensuring its continued growth.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
Recently, I had an incredible meal at Terre. The food and service were both outstanding, and the chef’s personality really shone through in the dishes and the overall dining experience. It’s definitely a place I’d recommend for a special occasion.
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
Kieran Sweeney at The Old Glen Bar in Carrickart, Co. Donegal, is a chef who deserves all the praise. Despite being in a rural location, there’s a waiting list to dine there, which speaks volumes about the quality of his food and the unique experience he offers.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
For me, the perfect dining experience comes down to two simple ingredients: salt and butter. When used properly, they can elevate any dish to new heights.
Sheen Falls Lodge is hosting an exclusive Four-Hands Dinner featuring award-winning chef Mark Moriarty and Sheen Falls Lodge’s own Mark Treacy on 18 October at The Stables Brasserie. Guests will enjoy a four-course dinner paired with a welcome drink, all for €85 per person. Book your space here.
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