Head chef at The Cove, Fota Island Resort Eoghan O’Flynn shares his life in food
Eoghan O'Flynn shares his life in food, from his earliest memories to his favourite flavours and culinary inspirations.
Late last year, Eoghan O’Flynn stepped into the role of Head Chef at The Cove restaurant in Fota Island Resort. Known for his passion for local produce, Eoghan has brought a fresh approach to the restaurant’s tasting menus, and has introduced two new produce-led, seasonal menus.
A motivated, ambitious and dynamic young chef who has worked for several years in a variety of kitchens, ranging from casual bars and grills to Michelin stars, Eoghan has extensive Irish and international experience. He began his career in 2016 at the Titanic Restaurant in Cobh and has since worked at well-known establishments like Hayfield Manor, Liss Ard Estate, Bastion Restaurant, and two-star Le Manoir Aux Quat’ Saisons.
What are your earliest memories of food?
My earliest memories of food are cooking with my late grandmother, she was a phenomenal cook, and made everything from scratch, without recipes. She baked and cooked perfect scrambled eggs and made incredible lemon tea, all without ever needing a recipe. Everything was by touch and feel and everything tasted wonderful.
How would you describe your relationship with food?
My relationship with food is overall very positive, albeit sometimes temperamental. I find it hard not to be critical and curious of everything I eat, which I think sometimes takes away from enjoying it, but I have an immense love for food, and the foodie world, particularly the history and traditions of food and the cultures surrounding dishes.
What was the first meal you learned to cook?
The first meal I ever learned to cook was scrambled eggs. My nan showed me her ways as soon as I was big enough to reach the stove, however, they were never as good and even after ten years of cooking I sometimes think hers are still better.
How did food become a part of your career?
I was a waiter in a local restaurant when I mentioned casually to the chefs that I like to do a bit of cooking at home, and the next day at 10am I was there in my suit and shoes on prep jobs in the kitchen. It happened really quickly and once I found my feet I really leaned into it and I’ve never looked back. I am blessed to have fallen into a line of work I discovered such an immense passion for.
What’s your go-to breakfast?
I think the only breakfast worth having is a classic eggs Benedict, English muffins, sharp and fatty hollandaise, and lovely fresh ham. However, if I’m working and busy coffee is a close second!
If you’re impressing friends and family at a dinner party, what are you serving up?
The last several times I’ve cooked for a group of family or friends, I went all out with a beef wellington. I think it’s relatively easy at home, it ticks every box and with a well-rounded sauce along with some sides to accompany it, you’ve got an absolute showstopper every time.
Who is your culinary inspiration?
At the moment my culinary inspiration is a chef from England, Adam Byatt. I have watched all of his videos online and I think the way he represents himself in his food and the way he approaches cooking is very impressive. Everything he cooks is absolutely mouthwatering and it’s always kept simple and concise, it’s truly inspiring straight up cooking.
What would your last meal on earth be?
A burger with all the trimmings and sides from Five Guys. I’m sorry it’s not fancier but this is one of my fondest food memories.
What’s your go-to comfort food?
Burgers. I think there is nothing more plainly enjoyable than a really good burger with beautiful fresh pickles, nice cheese, homemade burger sauce and salad leaves. It’s fast, it’s cheap and it is delicious every time.
What’s the go-to quick meal you cook when you’re tired and hungry?
Fried eggs, avocado and hot sauce on some crispy toast. Again it’s quick, it’s relatively nutritious, it’s low stress and you always know what to expect. There’s very little that can go wrong and I think when you’re already tired and hungry nothing quite amplifies these feelings like an unenjoyable meal.
What is one food or flavour you cannot stand?
Goat’s cheese. I cannot for the life of me understand the appeal.
Hangover cure?
Has to be a takeaway, with plenty of chips and extra sauces and loads of fizzy drinks.
Sweet or savoury?
Savoury for sure, I’d much rather try multiple starters or snacks and skip dessert.
Fine dining or pub grub?
It always depends on the occasion and the vibe for the day. There are nights where you want to go somewhere quiet and dimly lit and have a real gastronomic experience with someone special, and there are nights you want to enjoy the hustle and bustle of a pub and eat reliable, tasty, simple foods.
Favourite restaurant in Ireland?
My favourite restaurant in Ireland is Bastion in Kinsale. I had the pleasure of working under Paul McDonald for a year, and the food, memories, and smells from that place have stuck with me since, truly excellent cooking.
Best coffee in Ireland?
Best coffee in Ireland as far as I’m concerned is The Red Strand, often found with their coffee dock set up at the farmers markets around Cork county, it’s really delicious, well-rounded coffee.
Go-to beverage accompaniment?
Honestly, I do not enjoy alcohol all that often, so mostly something fizzy with meals for me. If I’m somewhere nice, I will always enjoy a glass of red or white, depending on my main course or else a cocktail post-dinner. Whiskey sour for cocktail, Riesling for white, and pinot noir for red.
What are your thoughts on the Irish foodie scene?
I think the Irish foodie scene is amazing, especially in the last few years, I really feel like it’s going from strength to strength and it feels very grassroots. It’s inspiring that all of the most highly acclaimed and accredited chefs in Ireland rely largely on the incredible products of Ireland’s artisan producers, putting forward and seeking to champion them. We are lucky on this island to have such a circular farm to fork movement.
What’s your favourite thing about cooking?
The pace. I really enjoy the ebb and flow of professional kitchens, I like that every single day I have an absolute goal I’ve set out to achieve and throughout the day I’m steadily ramping up to the grand finale. Once it’s all said and done and I’m cleaning down, I’ve accomplished something, my customers are happy and my goal has been met. I think it’s easy to find personal rewards and gratification in that and it makes every day feel new and exciting.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
It is love. Nearly everything any of us have ever eaten was cooked for us because somebody loved us and wanted us to be fed and nourished or because somebody really loved the food and wanted us to really enjoy it, and I think that’s really lovely. It’s such an intimate and important part of our lives that sometimes we give up to do other things or go places, which I think is a real shame.
Food for thought — Is there room for improvement within the Irish food/restaurant/hospitality scene?
Of course, everything can always be better and move forward, but the Irish hospitality scene as we know it is in its early stages. Right now we’re in a boom where new and exciting ventures seem to be happening every day, and for the most part its feels good, but I’m sure in a few years we’ll look back and see ways we could’ve done better, reacted faster or evolved quicker but this is the game we play.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
My partner, son and I recently drove to a park and got beautiful fish and chips nearby. We sat and dished everything out on our paper bags and shared really fresh, crispy fish and lovely fluffy chips in the cool fresh air and it was perfect.
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
Massive shoutout to my friend Kyle Lynch, who’s also from Cork who recently got promoted to Head Chef of the one Michelin star Ormer, in Mayfair, I was lucky enough to spend a couple of weeks with him and his Executive Head Chef Sofian Msetfi and the food there was truly excellent, full of immense skill and fine technique, beautifully cooked and seasoned and presented just as well as it tasted, excellent food.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
Simple, elegant food, locally sourced, cooked and seasoned well, presented by well-informed and passionate waiters, and served alongside complimentary wines — I think that’s really it!
