Take a culinary journey with Tuscany Bistros

Discover regional Italian cuisine

Italian Food is the unique element that unites all of Italy’s regions by taking pride in its respect for good, fresh, simple ingredients. When we commonly think of Italian food, we think of pasta, olive oil and lots of fresh vegetables; all of which are the base for real Italian cuisine and each element is sourced with pride by the food team at Tuscany Bistros.

Italian cuisine is much like their language; there is a national language that every Italian speaks but every region has their own dialect that they speak between one another. You will see this same phenomenon in food and Tuscany Bistros replicate and mirror the finest dishes of the Tuscany region, on offer in all three of their bistros.

Q&A with Executive Head Chef of Tuscany Bistro Group: Paul Lafferty How long have you been working professionally and what inspired you to get into the food industry?

I have been working in professional kitchens for 19 years and can’t remember a time when I wasn’t passionate about food.

Did you always want to be a chef and what does your role as Executive Chef entail?

I’ve always been passionate about food since I started washing dishes at the age of 14. 19 years later and I am still driven by that same ambition to produce great food. My current role is to experiment with local produce to create Italian and Mediterranean cuisine with an Irish twist, that is consistent and exceptional across all Tuscany locations. I hope to do this whilst inspiring the local Irish talent, which we have employed across all our restaurants.

How long have you been working at Tuscany and what brought you there?

I’ve been here for four years. My wife brought me to Limerick; Tuscany’s great reputation and their ethos for great food and service brought me to them.

“It is very rare to find a restaurant that provides an authentic Italian and Mediterranean menu whilst also catering to the Irish palate.

Why do you think Tuscany is becoming such a popular culinary destination?

The Italian-Mediterranean cuisine is renowned for being healthy and delicious. We here in the Tuscany family believe in replicating this for our ultimate diner experience.

How has the Irish food industry changed since you started out?

I am in awe at how much the Irish food industry has changed in the last decade. It has become increasingly multicultural and rapidly diversified. It’s a pleasure to work in a country with people who are so open to new tastes and experiences.

What dining options does your restaurant offer?

We can cater to all tastes from corporate dining, to fine dining, to outdoor catering and all special dietary requirements. We will do everything in our capability to provide an exceptional experience to each and every customer.

What makes your restaurant unique?

It is very rare to find a restaurant that provides an authentic Italian and Mediterranean menu whilst also catering to the Irish palate.

Where do you source your produce?

99% sourced locally; if not available in Ireland, authentic Italian.

Can you source good produce locally?

Of course! The vast majority of our produce is sourced locally.

Who has been the most famous person you have cooked for?

Hard to decide who would be most famous. Peter Kay, Paolo Nutini, Billy Connolly, JLS, The Saturdays, Pat Short… You choose.

What do you think it is about Irish produce that appeals to a global market?

Surrounded by some of the best fishing grounds in the world with some of the best local producers of world class goods.

What sensation do you hope to create when preparing your food?

Delight.

What advice would you give to aspiring young chefs?

If you’re not passionate about food, don’t bother. If you’re passionate about food, don’t quit.

What is your favourite kind of food, and what dish do you like to order when you dine out?

I like trying local, traditional foods from wherever I am.

What’s your favourite thing to do on your day off?

Cooking with my little girl Holly.