Here, we catch up with Simon Moore to chat about everything from his earliest memories of food to his favourite flavours and culinary inspirations.
Co-owner at Brickyard Gastropub—which is located in Dundrum and boasts the best craft beer selection and brunch offering around—Simon Moore’s love of good food has been a constant throughout his life. A man with a huge passion for hospitality, here Simon shares his life in food…
What are your earliest memories of food?
One of my earliest memories of food is when my dad was peeling ginger in the kitchen. I asked him “what does that taste like?” – he just handed it to me and said “try it” – it blew my head off, I’ll never forget it, I must have been about 5!
How would you describe your relationship with food?
I am an absolute foodaholic, my life literally revolves around food. I love eating it, talking about it, cooking it, reading about it, I’m an absolute food nerd.
What was the first meal you learned to cook?
I remember going through a phase when I was about 10 of trying to make the perfect club sandwich. I probably made it every weekend for a year!
How did food become a part of your career?
I started working in hotels at 16, and went to hotel management college in Shannon after that, always working in food and beverage. I never really wanted to be a full-time chef because I didn’t want it to ruin my relationship with food outside of work, but alas I ended up spending a significant chunk of my career in kitchens!
What’s your go-to breakfast?
Oats of some description – overnight oats, granola or muesli. Once in a blue moon, I like a good fry up but that’s probably only once every couple of months.
If you’re impressing friends and family at a dinner party, what are you serving up?
I love Indian and Mexican food, I like making naan bread and tortillas from scratch which you don’t get often, so something like that. Big flavours are my go-to.
Who is your culinary inspiration?
Tom Kerridge is one of my favourite chefs because he has taken the pub experience and elevated it to the next level. I love amazing food in casual settings.
What would your last meal on earth be?
I was talking about this recently with a friend and honestly, I really struggle to pick one single meal because I love such a broad variety of food but if you put a gun to my head maybe a really good rib-eye steak.
What’s your go-to comfort food?
Lasagne.
What’s the go-to quick meal you cook when you’re tired and hungry?
Carbonara or some form of stir-fry.
What is one food or flavour you cannot stand?
I don’t love liver. I like pâté and it’s a good ingredient but on its own, not a big fan.
Hangover cure?
Hair of the dog! Or something greasy, like a fry or burger!
Sweet or savoury?
Savoury.
Fine dining or pub grub?
Fine dining. Most pub grub I don’t really have an interest in because it’s stuff you can easily cook at home.
Favourite restaurant in Ireland?
Uno Mas.
Best coffee in Ireland?
Grindstone, obviously!
Go-to beverage accompaniment?
Beer.
What are your thoughts on the Irish foodie scene?
We have an incredible foodie scene in Ireland, I think the variety of cuisines and offerings in Dublin in particular are staggering, and you’d be very hard pushed to find a European city of a similar size with so much choice. Our produce is amazing and there are a lot of great people doing some really great things in food here.
What’s your favourite thing about cooking?
It allows you to escape the stresses of everyday life, and focus your attention on something, and then you get to eat it!
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
It’s everything. Food is our most basic requirement but it can be so much more – it’s a way to share with people you care about, can be a topic of conversation, you can nourish your body with delicious ingredients and meals and there is no end to the combinations of flavours and textures you can create with food.
Food for thought — is there room for improvement within the Irish food/restaurant/hospitality scene?
Always, no matter what we can always improve. I think the biggest challenge to the industry right now is costs and availability of talent. Unfortunately, very few kids want to enter the industry because it’s not as attractive as working in tech or other industries, so it’s hard to find career-driven staff. I don’t think there’s a simple solution to this and it will always be a problem.
Chef’s kiss — tell us about one standout foodie experience you’ve had recently.
I recently ate at Variety Jones for the first time. The Jerk Celeriac with Coconut Crab Curry was absolutely incredible.
Compliments to the chef — now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
I would obviously like to shout out Brickyard Gastropub because it really is the best gastropub in Dublin, but apart from that, I love 777 – always loads of flavour and I love Mexican food.
Secret ingredient — qhat, in your estimation, makes the perfect dining experience?
The perfect dining experience has to nail three things – food quality, atmosphere, and service. I think bad service can completely ruin an experience, and it’s so often the element that is overlooked.
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