Luxury wedding caterer and food activist Orla McAndrew on her life in food

Renowned television chef, keynote speaker, and mother of three young girls, Orla is a chef that brings her passion for culinary artistry and a commitment to impeccable service to every event she caters.

As part of this year’s Cork on a Fork celebrations, Orla will be hosting a free cooking demo outside the English Market, using produce found in the market from local producers, on Thursday 15 August, from 12pm.

That same evening, she is the chef and co-sponsor of the Taste of Cork Fashion and Food Event at St Peters. Cork on a Fork Festival is an annual celebration of Cork’s rich food culture, featuring a variety of events that highlight the city’s culinary talent and local produce. The festival takes place over five days from 14-18 August when visitors and locals alike can enjoy the magic ingredients of Cork through great food, events, talks, cooking demos and festival fun.

Here, Orla shares her life in food…

What are your earliest memories of food?

My earliest food memory is of my granny making bread in a cauldron over an open fire.

How would you describe your relationship with food?

I am completely and utterly obsessed with food. It’s the first thing I think about in the morning and usually the last thing I think about at night. I love hearing about new food producers and Irish products and I make sure to support as many of the incredible people in the Irish food industry as possible, directly or indirectly.

What was the first meal you learned to cook?

I’ve been cooking all my life so I’m not sure what the first meal I made was but at 18, I catered my mum’s second marriage and there were about 70 people there. We had quite the spread!

How did food become a part of your career?

It was always good for me but I didn’t want to become a chef as I also knew from a very young age that I really wanted a family. In my mind the two things were not a wonderful match, so I avoided training until my mid twenties when I realised that I had to make food part of my life in order to feel fulfilled.

I studied a degree in business and culinary arts, went on to study a diploma in speciality food production and then did a post grad in rural development and food marketing. Throughout all of my studies, I never really managed to work in professional kitchens. So even though I have many food-related qualifications, I would say I’m a self-taught cook.

What’s your go-to breakfast?

I have eggs almost 365 days of the year. They’re such a fantastic source of protein and help me start the day right. They’re so versatile and can be enjoyed in such a variety of ways. In fact, there’s a whole chapter on eggs in my upcoming cookbook!

If you’re impressing friends and family at a dinner party, what are you serving up?

I love to serve and to eat mezze-style sharing platters. Having lived in London as a teen, Arabic restaurants were always my favourite. I particularly love Palestinian and Iranian flavour combinations.

Who is your culinary inspiration?

I’m so impressed by Sammi Tamimi and Yotam Ottolenghi. I also hold Myrtle and Darina Allen in the highest regard for their legacy.

What would your last meal on earth be?

I would probably want a sharing platter from Izz Cafe in Cork City.

What’s your go-to comfort food?

I love a big bowl of chilli with all the accompaniments.

What’s the go-to quick meal you cook when you’re tired and hungry?

We eat a lot of quick meals in our home because time is short. I love a one-pot wonder of any description, whether that’s layered in a tray and cooked in the oven or more of a risotto/biryani stovetop effort.

What is one food or flavour you cannot stand?

Liver. Not a fan.

Hangover cure?

Tayto crisps.

Sweet or savoury?

Savoury — always.

Fine dining or pub grub?

Both.

Favourite restaurant in Ireland?

Oooh tough call. Goldie or St Francis Provision Kinsale, or The Glass Curtain – all Cork-based!

Go-to beverage accompaniment?

Good wine.

What are your thoughts on the Irish foodie scene?

It’s vibrant, exciting – thrilling to be part of. I love the innovators, the workers, suppliers and creators. I think we have such a rich food history and our ability to host is second to none.

What’s your favourite thing about cooking?

The creative release. The mindfulness. The end result of getting to feed people.

What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?

Food is love, as far as I’m concerned. It’s the purest way for me to show my intention and regard for my fellow humans. When I cook for you, I offer up a little piece of myself in every meal.

Food for thought — Is there room for improvement within the Irish food/restaurant/hospitality scene?

The room for improvement is in the costs of providing the service –VAT rates need to be reduced and we need to convey the real costs of operating a good business to the customer. Sixty years ago the percentage of disposable income spent on food was six times what it is now. We need to go back to placing food at a realistic premium, paying the growers and producers a fair wage for their efforts and translating that into our expectations of what a meal should cost. There’s a slight disconnect at present and many fabulous food businesses are being forced to close because they simply can not continue to function at a profit.

Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.

Taking my girls to Cafe Izzy after a Cork Palestinian Solidarity March and watching as they absolutely destroyed their faces in the most delicious flavour combinations known to man!

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 am in awe of Aishling Moore of Goldie in Cork who is reshaping the way people think about fish. Her recent Blasta Books titled Whole Catch is a mighty little reference book and her restaurant is one of my all-time favourites. She’s achieved so much at such a young age and I just think she’s incredibly talented, down to earth and pure sound.

Secret ingredient — What, in your estimation, makes the perfect dining experience?

The people you’re with and the love that’s gone into creating the meal for everyone to enjoy.

Feature image via Joleen Cronin