We did a quickfire Q&A with Derry Clarke ahead of his appearance at Taste of Kildare later this month
Do you ever wonder what top chefs cook for themselves when they’re at home? Or what the content of their fridges look like?
With the countdown to the Taste of Kildare Festival of Food and Drink well underway, we caught up with Derry Clarke – one of the well-known chefs who will share his secrets in the Calor Gas Chef’s Theatre at this year’s event – to find out.
Derry Clarke is the Executive Head Chef at the Club Hotel at Goffs where he brings diners the true taste of Ireland’s finest cuisine. Renowned for his culinary expertise, he delivers clean, stylish dishes that blend classic flavours with modern twists, all crafted from the freshest local ingredients in Co Kildare.
What’s always in your fridge at home?
Milk, bread, eggs, cheese, butter, vegetables, potatoes, yoghurts, chutneys, relishes, mayonnaise, ketchup and condiments.
What’s your ultimate death row meal?
Mustard glazed bacon, cabbage, Irish floury spuds with hand churned butter and sea salt.
What was the most memorable meal you ever had?
Quite recently, it has to be ‘Campagne’ in Kilkenny – Head Chef Garrett Byrne and his lovely partner Bríd Hannon created a great experience for us. We had the warm Foie Gras mousse and their specialty of Hare Royale. Delicious.
What’s your favourite dish to cook at home?
Some nice fresh fish with a simple lemon butter sauce.
Is there was one thing you could eat for ever and ever?
Cheese and crackers and ice cream wafers – old style.
Who are your ‘go to’ favourite Kildare producers?
Feighcullen Farms, Rathangan. Ballymore Organics – their stone ground flour is fantastic. J.J. Young & Sons Butchers.
What is your top tip for a home cook?
When boiling anything – place a large metal spoon into the pot, it stops it from boiling over (except for milk!)
Derry is one of 12 exciting chefs who will cook a diverse range of dishes in front of a live audience at Taste of Kildare which takes place at Naas Racecourse from the 20-22nd of September. The cooking demonstrations in the Calor Gas Chef’s Theatre offer people the chance to see up close and personal how the professionals create truly amazing dishes.
He will be cooking a beautiful Crispy Feighcullen Farm Duck Breast with glazed butternut squash in the Calor Gas Chef’s Kitchen and will be on stage on Friday 20 September. The festival takes place at Naas Racecourse from 20-22 September.
Tickets from €15 are now on sale at tasteofkildare.ie/tickets.
