Nicola Crowley, co-owner of Mezze, shares her life in food

Co-owner of Mezze – Middle Eastern Foods in Tramore Co. Waterford, Nicola Crowley first dipped her toe into the food business in 2015, when she and her husband Dvir opened a small pop-up tent, working from her mother’s kitchen on potentially the smallest prep counter in the world, where Dvir cooked up a selection of his favourite mezze; dips, salads and bread.

People liked it, came back for more and the business grew from there. In 2019, Mezze became a brick-and-mortar food business and is now a booming deli, cafe and shop that runs cooking classes and events come evening time.

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

Always Middle Eastern food—salads, dips, freshly made flatbreads, falafel, tahini, and a slow-cooked lamb or chicken dish with dried fruits. Middle Eastern style eating is perfect for sharing and bringing people together, which is what we love.

Who is your culinary inspiration?

Sarit and Itamar from Honey & Co. Their food is simple yet stunning and they have a brilliant way of communicating through their cookbooks. We admire them a lot at Mezze.

What would your last meal on earth be?

Even though Middle Eastern food is a big part of my life, a roast chicken dinner with mashed potatoes would be the ultimate comfort meal for me.

What’s your go-to comfort food?

Anything with mashed potatoes!

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

A simple vegetable and red lentil soup in winter, or in summer, a quick salad with boiled eggs, pickles, and tinned mackerel.

Is there a food or flavour you can’t stand?

Boiled carrots! I’ll happily eat them raw or roasted, but I think I had too many overcooked, flavourless carrots growing up.

Hangover cure?

I try to avoid hangovers—I don’t have time for them! If I do overdo it, a cuppa and a nap work best.

Sweet or savoury?

I have a sweet tooth, but if I had to choose, savoury wins. There’s so much depth in the flavours and textures of vegetables.

Fine dining or pub grub?

Good pub grub! One of my favourite food experiences was eating pintxos in San Sebastian—small bites, great flavours and a casual setting.

Is there room for improvement in the Irish food scene?

Absolutely—more focus on sourcing locally and cooking from scratch. Simple things like homemade jam with a scone instead of those plastic single-serve ones should be the norm!

Tell us about a standout foodie experience you’ve had recently.

We took a food trip to London recently, and our standout meal was at The Palomar, a Middle Eastern restaurant with Israeli influence. Sitting at the kitchen bar, chatting with the head chef and watching the food being prepared made for an unforgettable experience.

Now’s your chance to shout out a talented chef or restaurant.

Luis Martin from Mara in Waterford is doing great things. His take on dishes—like a Spanish omelette served as a liquid in a ceramic egg—is so creative, and his burnt Basque cheesecake is the best I’ve ever had.

What makes the perfect dining experience?

It’s the magic combination of great food made with care and a warm, relaxed atmosphere. It’s what we strive for at Mezze and it’s something I’ve experienced at places like Michelin-starred Dede—done differently, of course, but with the same heart behind it.

Dvir ad Nicola will lead an engaging and interactive food demonstration, featuring a hands-on falafel and flatbread workshop at Dungarvan Brewing Company as part of Waterford Festival of Food on Friday, April 25.