Kilronan Castle

Douglas Hyde Restaurant

Executive Head Chef at Kilronan Castle, David Porter, focuses on sourcing superior quality produce from the Northwest of Ireland and treats it delicately and with respect, to create his Irish/European dishes that taste very subtle, yet outstanding.

David Porter is the proud holder of a 2AA Rosette Award and Irish Hotel Chef of the Year Award. Originally from Australia, he took up employment at Kilronan Castle, with a view to showcasing his talents and to take the guests’ dining experience to a whole new level.

Through passion, drive, experience and knowledge, David has dedicated his time to provide consistency, creativity and an incredible dining experience, using old school dishes, which he learned from many summers spent cooking with his Gran in Australia, then putting his own contemporary twist on them.

How long have you been working professionally and what inspired you to get into the food industry?

I have been in this industry for 27 years. I was inspired by my Gran, who was a great classical cook.

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

I wanted to be a chef since the age of seven or eight. My role entails a 24/7 mindset and commitment. Closely monitoring the kitchen teams, market influenced produce and part time psychologist.

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

I have been at Kilronan Castle now for three years. I live 30 minutes away and I was drawn to the property’s character and potential.

What makes your restaurant unique?

The Douglas Hyde Restaurant is unique in many ways. Its obvious charm; the food is influenced by my Australian approach, with French techniques and stability. However we use the local produce with a new world approach.

Where do you source your produce?

I get my meat from Joe Campbell in Drumshanbo, ducks from Kenneth in Thornhill, fruit and veg from Elphin. Our fruit and vegetable suppliers are Glancy’s of Elphin and Knockvicar Organic Farm. We also get produce from Thornhill Duck in Cavan.

What advice would you give to aspiring young chefs?

You must have a real interest in food and the lifestyle around the industry. You cannot fast track your career without putting in the hours and training. You must go to college and learn the basics.

How do you feel Irish cuisine is faring compared to the rest of the world?

I have seen some very fast changes in the last six years in the country. The focus is more about looking out to other cultures and cuisines and then bringing it back to Ireland and adapting it to suit our very unique local produce. Exciting times ahead.

Executive Head Chef: David Porter