Chef Nico Reynolds on food as a never ending source of curiosity

A Dublin native who developed an affinity with flavour from his Jamaican grandmother and extensive travels around South America, Nico Reynolds made his name with his pop-up, Lil Portie Caribbean Kitchen, quickly became a fixture at the likes of Taste of Dublin and The Big Grill, and is the presenter of RTÉ’s All Fired Up and Grill Seeker. He is also a regular guest on The Today Show and Virgin Media’s Ireland AM, cooking up a storm on set.

Ahead of The Wicklow Escape’s exclusive and limited edition Woodfired Dining at the Fiery event, taking place on the 7 and 8 of July, we caught up with the celebrity chef to hear about his life through food…

What are your earliest memories of food?

Sunday was always a treat day. My father used to make hamburgers and milkshakes, and I think it was the routine that sticks in my mind, of waiting for that treat.

How would you describe your relationship with food?

I’ve always had a varied palate and outlook. When I played sports in my younger days, nutrition was always important. Now I see it as the quickest way to travel the world.

What was the first meal you learned to cook?

When I was younger, my house was a bit of a hangout spot. Fried popcorn chicken with my own herbs and spices was always a crowd pleaser.

How did food become a part of your career?

From cooking and hosting friends, then taking that step in doing pop ups and working in restaurants, food was the only thing that ever really grabbed my focus.

What’s your go-to breakfast?

It’s funny, I eat more or less the same thing everyday. Sardines, fried eggs, and avocado.

If you’re impressing friends and family at a dinner party, what are you serving up?

I always like to start with a fresh chilled ceviche, then a reversed seared rib eye with a butter sautéed veg. After that, all is poetry.

Who is your culinary inspiration?

My grandmother. For me, cooking is always a connection to the past.

What would your last meal on earth be?

Fried plantain with a touch of salt — no more, no less.

What’s your go-to comfort food?

Anything with a mound of spicy rice!

What’s the go-to quick meal you cook when you’re tired and hungry?

Doing a fridge dive and frying anything over packaged ramen noodles.

What is one food or flavour you cannot stand?

That fake truffle flavour. It’s an abomination, spoils anything it touches, and always seems to be overused!

Hangover cure?

Something hearty and soupy — curry would do, or a Pho.

Sweet or savoury?

Savoury, I couldn’t live with the prospect of a bag of chips.

Fine dining or pub grub?

Pub grub to soak up the pints!

Favourite restaurant in Ireland?

Reyna on Dame Street. It’s a family owned Turkish restaurant where the food is cooked over charcoal.

Best coffee in Ireland?

Two Fifty Square or Kaph.

Go-to beverage accompaniment?

Those little salty corn snacks.

What are your thoughts on the Irish foodie scene?

It’s a hard landscape at the moment to incubate an idea, but every year we get a few touches of something new or fresh ideas from the traditional.

What’s your favourite thing about cooking?

Making new combinations, and the never ending curiosity.

Food for thought — Is there room for improvement within the Irish food/restaurant/hospitality scene?

I’d love to see an Ireland where the whole island grasps every passion for seafood like other island nations around the world, it’s all there for us. I heard someone once describe Ireland as “seablind”, and I would have to agree.

Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.

I was in Boston recently and set a new record of gorging for myself! Lobster rolls and clam chowder had me weak at the knees.

Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.

My young cousin Saoirse is so impressive. She’s been baking from a young age and now at ten she’s surpassed all my confectionary talents.

Secret ingredient — What, in your estimation, makes the perfect dining experience?

Timing! Hunger is a good sauce. Some of the best and simplest meals I’ve eaten have arrived in the perfect confluence of being there when I needed it the most, like a hot soup in the depths of January, or a piece of meat you’ve been waiting for hours to bring to temperature.

Chef Nico Reynolds will feature as part The Wicklow Escape’s limited edition Woodfired Dining experience on Friday 7 and Saturday 8 July in its secluded location at Donard, Co. Wicklow. Find out more about this exciting foodie adventure right here.

Imagery via Fedrico Rea