Head Chef at The Morrison Room Adam Nevin shares his life in food
Adam Nevin shares his life in food, from his earliest memories to his favourite flavours and culinary inspirations.
Head chef at Ireland’s newly Michelin-starred restaurant, The Morrison Room at Carton House, Adam Nevin has certainly achieved a lot in his 30 years. According to the Guide, the cooking at The Morrison Room is “rooted in the chefs’ strong classical technique, but some wildcard flavour combinations work wonders thanks to their fine judgement.”
His imaginative, thoughtful and skilful seasonal menus draw on fine Irish local and foraged ingredients to showcase some of Kildare, and the country’s most talented and dedicated artisan producers.
Here, he shares his life in food.
What are your earliest memories of food?
My earliest memories of food is probably having toast soldiers with honey or a fried egg. I only ever used to dip the soldiers in the egg yolk.
How would you describe your relationship with food?
Everything revolves around food in my life. I feel like it always has and there’s something about food that seems to make everyone happy.
What was the first meal you learned to cook?
I think it was risotto.
How did food become your career?
Food was always very important to me growing up and it seemed perfect to pursue it as a career.
If you’re impressing friends and family at a dinner party, what are you serving up?
I would probably cook a chicken and mushroom pie with mash, buttered cabbage and a nice bottle of wine.
Who is your culinary inspiration?
I really like the Allen Family in Ballymaloe.
What would your last meal on earth be?
Starter would be Jamon croquettes, main course would be bacon and cabbage and dessert my mam’s cheesecake.
What’s your go-to comfort food?
Chinese.
What’s the go-to quick meal you cook when you’re tired and hungry?
Tomato pasta with parmesan.
What is one food or flavour you cannot stand?
Liver.
Hangover cure?
Bottle of Lucozade Original and a jambon.
Sweet or savoury?
Savoury.
Fine dining or pub grub?
Fine dining.
Favourite restaurant in Ireland?
Chapter One by Mickael Viljanen.
What are your thoughts on the Irish foodie scene?
I think it’s come on a lot over the last few years and it’s very exciting to be involved with it.
What’s your favourite thing about cooking?
Working with the best possible produce and cooking to the season.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
It means everything to me. As I said before, my life revolves around food.
Food for thought — What are some areas for improvement within the Irish food/restaurant/hospitality scene?
People understanding where their food comes from and appreciating it more.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
I went to Ka Pao in Glasgow. It was delicious.
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 like to thank my team for all their hard work over the last year and a half at The Morrison Room. They are a great bunch and I’m very grateful for them.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
Friendly happy staff make the perfect dining experience for me.
