Co-founder of Ireland’s only vermouth brand Orla Snook O’Carroll on her life in food
One half of Valentia Island Vermouth, Orla Snook O'Carroll shares her life in food, from her earliest memories to her favourite flavours and culinary inspirations.
Anna and Orla O’Carroll are the wife and wife team behind Ireland’s first vermouth company, Valentia Island Vermouth. Having met at art school in Bristol, the pair moved to their little cottage on Valentia Island off the coast of Kerry in 2018, tying the knot at the lighthouse.
Orla, originally from Greystones, first set foot on Valentia when she was a youngster as her father is a beekeeper. His knowledge of local plants was passed down for the making of this unique vermouth, which serves as an ode to the island, to love and to nature.
Launching back in 2021, Valentia Island Vermouth is award-winning, handcrafted vermouth that uses twenty botanicals including gorse from the island, a deep dark caramel, and a Verdejo grape from the Rueda Valley near Madrid.
What are your earliest memories of food?
This question has made me smile and filled me with warm ‘80s nostalgia. My memories of food are of my now late Mom’s birthday cakes that she used to make for me and my sister. They were a Victoria sponge with whipped cream on top, decorated with little mandarin segments. Looking back, they were the cutest thing in the whole wide world. My dad was a beekeeper, so we had honey on everything. It was also used for every ailment we ever had!
How would you describe your relationship with food?
I love food! I’d say all my memories are related to food in some way. Food makes my world go round. If I am not eating food, then I’m probably talking about food, and if not, then I’m thinking about food. If I’m not, then I’m reading about food. Food food food food…
What was the first meal you learned to cook?
I remember going to cookery class when I was about ten years old on a Saturday morning and learning to cook lasagne. That was a big deal.
How did food become a part of your career?
Marrying a foodie who was in the industry for 25 years in Bristol was helpful! Anna really understood vermouth and wine and food. And from my dad’s knowledge of plants from the bees, we created our vermouth recipe.
What’s your go-to breakfast?
Eggs. And Anna makes a mean hollandaise sauce, so if it was a fancy brekkie, eggs Benedict.
If you’re impressing friends and family at a dinner party, what are you serving up?
I am absolutely obsessed with salsa verde, so probably roast leg of lamb, salsa verde, roasted spuds with rosemary and fennel seeds, and some delicious vegetables.
Who are your culinary inspirations?
How long do you have?! I love Donal Skehan for his home-cooked meals, Nigella for her indulgence, JP McMahon for his Irish food history, Niki Segnit for her hilarious way with words (mushrooms and thyme should get a room), and Domini Kemp for her no-nonsense. But I think Darina Allen is a living legend and Myrtle Allen paved the way for all of us in Irish food.
What would your last meal on earth be?
Probably a burger. Or a pizza. Or lasagne.
What’s your go-to comfort food?
A burger or a pizza. Or lasagne.
What’s the go-to quick meal you cook when you’re tired and hungry?
Spaghetti puttanesca (Anna cooks it!). I would have beans on toast but Anna hates beans. When Anna is away, I buy tins of beans and send photos of them to disgust her.
What is one food or flavour you cannot stand?
I do not like Fig Rolls. Do they even make them still?
Hangover cure?
Bacon, eggs, toast with loads of butter. Loads of tea or, ya know, a Bloody Mary.
Sweet or savoury?
Savoury.
Fine dining or pub grub?
That’s a tough one because we have so many good gourmet food pubs, but I think I’ll say fine dining.
Favourite restaurant in Ireland?
Another tough one. Kingdom 1795 in Killorglin.
Best coffee in Ireland?
Go-to beverage accompaniment?
Crisps of some description. Or cheese of course!
What are your thoughts on the Irish food scene?
I love the Irish food scene. I think it is so supportive and it is doing great things. People are up for trying new things. I think the Irish food scene is flourishing.
What’s your favourite thing about cooking?
Art and time.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment — mean to you?
I always want to eat together with family or friends. If Anna’s not around, I eat a sad random pull-out-of-fridge mix of an aul boiled egg, a gherkin, or an oat cake and crisps or something. But in general, I love making a meal from scratch.
Food for thought — is there room for improvement within the Irish food/restaurant/hospitality scene?
Irish restaurants, bars and hospitality are absolutely amazing. Hospitality needs more government support.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
The Bishop’s Buttery in Cashel Palace. The food was exceptional, the service incredible, and the wine and sommelier were absolutely amazing.
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 best friend Orlaith Young. She has seven-year-old twins and works full time but still manages to knock up a cake on a random Tuesday and she makes the most delicious sourdough, chutneys and jams. She is an amazing baker — like she would even make flatbread to go with hummus and dips. There’s some mad, witchery magic that happens when you bake. I think bakers are witches and scientists and Orlaith is definitely all of these.
Secret ingredient — what, in your estimation, makes the perfect dining experience?
Lemon zest, love and fun.
Photography by Ruth Medjber and Joleen Cronin.
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