Ireland - Go Wild The Food Experience

The Merriman Hotel

- Executive Chef Dariusz Dawidek

The beautiful seaport village of Kinvara, County Galway, is a great place to enjoy excellent seafood and really get a taste for the Atlantic. And what better place to dine then the Merriman Hotel. Well known for its wonderful food cooked lovingly by its accomplish­ed kitchen brigade, the menus give a gentle nod to the Atlantic Ocean on the doorstep and plenty of firm Irish favourites too.

Head Chef, Dariusz Dawidek, sat down with Go Wild to discuss the restaurant’s freshest ingredient­s, daily specials and plenty more.

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

I have been working profession­ally in the catering industry since 1999. My father was a chef back home in Poland and he was my inspiratio­n to follow in his footsteps.

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

Yes I always wanted to be a chef. My role as Executive Chef is varied. I work closely with my Sous Chef and the brigade to ensure we provide top quality fresh food to our customers.

How long have you been working at the Merriman Hotel and what brought you there?

I have been working at The Merriman Hotel for over three years, starting as Sous Chef and then promoted to Executive Chef.

What do you love about living in the west?

I live in the heart of The Burren, in Lisdoonvar­na. I enjoy the peaceful quality of life, the fresh air and being near the Atlantic Ocean.

Why do you think the Merriman Hotel is becoming such a popular culinary destinatio­n?

The Merriman Hotel is becoming more popular because we are building a team that has a vision to provide top quality local and fresh food served with a reasonably priced menu.

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

I feel that today’s customer is more discerning and wants to know where their food comes from and how it is prepared. They are happy to pay for freshness and quality and we aim to deliver this.

Where do you source your produce?

We source our fresh fish from Garrihy’s Seafood in Doolin Co Clare. All our beef and lamb is 100% Irish and can be traced back to the farmer and is supplied by Ashgrove Meats, who are family butchers since 1948, based in Co. Limerick. Our vegetable supplier is Total Produce, who ensure the freshest of produce daily.

Can you source good produce locally?

Yes we can, in particular fish and shellfish. We partner with two local shellfish producers, Redbank Food Company, New Quay and Kelly Oysters, Kilcolgan. For fresh fish we use Garrihy’s in Doolin and Mary’s Seafood in Galway.

What advice would you give to aspiring young chefs?

I believe there is no substitute for hard work, dedication and a true passion to work with fresh produce. You must also have a natural flair for cooking and be able to listen, learn and embrace change.

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

I like to travel with my wife, eating out and trying new dishes to enhance my culinary knowledge.

 ??  ?? Executive Chef: Dariusz Dawidek
Executive Chef: Dariusz Dawidek

Newspapers in English

Newspapers from Ireland