I fuel Galway’s GAA stars for battle... and, no, pints and spuds just don’t cut it

Galway play Limerick today in the All-Ireland hurling final. Like all sports teams, they are what they eat with nutrition a key part of their game plan. Meet chef OWEN McARDLE who has literally fuelled the Tribesmen’s onward march in hurling and football – and that of his new company FeedThePulse.

Isn’t all this nutrition analysis going a bit too far? Aren’t a few pints and ‘a feed of spuds’ the perfect fuel for any hurler?

Pints and spuds might have been a typical hurler’s diet years ago but these are all elite athletes now and they are all so careful about what they put into their bodies. Food labelling and advertising can be so misleading and all those hidden salts, sugars and saturated fats are causing the biggest problem. We analyse our foods to make sure the combination of ingredients produces a healthy meal.

So, you feed the Galway team? Can you tell us the secret ingredients?

Taste. It’s all about the taste. It doesn’t matter how healthy it is if it doesn’t taste good, it won’t be eaten.

Any tips on healthy cooking for families?

1. Experiment with herbs and spices to see what you like and include this in your meal preparation instead of salt. 2. Before you buy your food read the nutritional information on the back you will be very surprised at what you find.

You take all the salt and sugar out of food? Why would you want to do that?

Herbs and spices can flavour food in much the same way as salt; sweetness from fruit, vegetables and honey can replace sugar so we use them instead so, thankfully, the taste is not compromised.

Does the sugar tax go far enough?

Sugar taxes and reducing guidelines on sugar intake are all needed. But, teaching children and adults how to read the sugar content in foods will have the greatest impact. Tax implications for the producer – not just the purchaser – along with tax benefits for healthy food producers would also go a long way to encourage a change in what is produced.

How did you get into this business?

I have been a chef since 1987 and started feeding the Galway senior football team twice a week. I really wanted to feed them food that would help them perform and stay healthy. After talking with Croí, a foundation dedicated to fighting heart disease and stroke we decided to set up a business that would create healthy-heart recipes and the business grew from there. And yes, it’s great craic! I am a Galway fan so watching them perform well and knowing I had some part in that is really satisfying.

Who’s involved in your business?

My wife Helen and I set up the company and our youngest daughter Amy, as well as our two sons Glen and Dan, work with us.

Tough?

It’s hard to start your own business but it’s also hard to work for someone else. When you work for yourself you lose security but gain so much freedom; not in time but in your ability to change something that you don’t think works.

How much of a family business is it? How do you avoid rows, sibling rivalries etc?

Normal family arguments do always happen. We don’t avoid rows, we just deal with them when they happen and hopefully we all learn something new in the process.

How were you funded?

We were turned down by the bank for a small loan initially. We picked a fight and got it in the end. Údarás na Gaeltachta also gave us a grant.

Biggest challenges of running a small business?

As a chef you get use to long hard days and you nearly become addicted to the adrenalin. Believe it or not taking time off is a serious challenge and when you own the business it becomes even harder.

Are you a spender or saver?

Mostly a saver but I like the odd burst of spending.

Best financial decision?

To buy our home even though we thought we couldn’t afford the mortgage.

Worst?

To buy a car and van on the same day on five-year finance.

Any money tips?

If you have €300 don’t spend €301.