Stories

Something about pizza

I blame Paul, I was working at the prestigious Saxon Boutique Hotel & Spa, loved the hotel, hated the commute. It is not everyday that an opportunity like the Nellie comes along, this iconic property is every chef's dream, this was an amazing opportunity and I joined the Mount Nelson Team in April 2009. My initial thoughts were to only stay for three years, but my journey changed and I stayed much longer. When she gets under your skin she stays, I loved the property. I felt I

The Sound of Silence The lack of good chefs, the shortage of available skills and staff shortages have received a lot of coverage in the past months. We are no different as we suffer the same as any other kitchen. It is hard, hard on the individual and even harder on the families. Last Christmas was no different to any other before, we know what is coming, we prepare, we work and cook hard, really hard. But The Christmas and the week that followed in two thousand and fifteen

We had the opportunity to experience lockdown on a different level, firstly I was still employed and we lived on the property of The Mount Nelson Hotel, this made our experience surreal and real. This time in reflection changed me, changed us. Our family was together and this made our experience and time very special, bringing us closer than what we were ever before. It gave me the opportunity to be more creative, painting, acting, sketching and cooking. I used the opportunit

Miso Glazed Celeriac #from the pass We recently did a function with the CBA Presidents Dinner, Taste of Cork. I was asked to create a plant based menu that reflected the main menu. We decided to go with an experiment that Marcus has been working on, Miso baked celeriac. It was tender but firm. When caramelised and cut, it almost looked like a piece of grilled chicken. I served the celeriac on a base of potato & leek hash and with a slow baked carrot. Sunday 7 April Lightly Pr