Irish Bake Off can make its Mark again
TV chef Moriarty is hoping for the revival of the Irish instalment of Bake Off.
The Briti sh version has been running for 11 seasons between Channel 4 and BBC and i t has developed a cult following in Ireland.
The Great Irish Bake Off ran for three seasons before being axed by TV3 in 2015.
Mark t ol d The Social Media : “Any t h i n g t h a t p r o mot e s t h e industry, chefs and cooking is good for me. I have never watched an episode of it before, it is one of the ones I have never got to.
“The reason I do any of the shows I do is to promote what I believe is a great industry. I am for anything that can inspire people and The Great British Bake Off definitely does that.”
Growing up, Mark was a massive fan of the i conic River Cottage which inspired his career in cooking.
He said: “When I was younger, I loved River Cottage. It was a cooking show but it was very much about the host Hugh Fearnley- Whittingstall and the produce.
“I loved it because I was big into fishing at the time. After that, obviously Gordon Ramsay became quite
Anything that promotes chefs and cooking is good for me
big. I watch a l ot of Anthony Bourdain on Netf l i x and when I travel I tend to eat my way around the world to get a sense of the places I am in.”
The RTE favourite said 2020 has been horrible business- wise but on th e f l i p si de Ir i sh people have realised food and restaurants are a vital part of everyone’s social life.
Mark added: “Missing out on Friday night dinner or a couple of drinks on a Saturday night, people won’t take that for granted and that
i s going to be a big asset going f o r ward . I t hi nk p e o p l e hav e d i s c o v e r e d n e w p l a c e s , n e w ingredients and local chefs this year and that is a massive positive.”
The Dublin- based chef is hoping to bring out a new season of his hit show Beyond The Menu in 2021 to shine a light on the food industry.
He sai d: “We are hoping f or normality and to be able to get in and film our six new chefs.
“We want to make ever ything bigger and better and to showcase the amount of up- and- coming chefs we have around the country.”