Co-founder of Ireland’s only vermouth brand Orla Snook O’Carroll on her life in food

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’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.

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?

Fox in the Box in Cahersiveen, Kerry.

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.