20 Foodie Questions with... Eccles Hotel Head Chef Eddie Attwell

What is your first foodie memory?

Picking diced onion out of mince as a kid. I’d eat an onion like an apple now.

The first dish you mastered was…

Working with Steve Love, his “beetroot and Tuna” Dish. Multiple preparations, techniques and textures of a humble veg. Blew my mind but elevated the importance of a single ingredient but also its ability to create a dish by treating a product right.

The best meal I’ve ever had was when…

There are few places you could say “I still remember turning to my partner after taking a bite and just smiling at each other”.  AOCC Copenhagen made this happen every course.

The chef/cook I most admire is? (And why)

Albert Roux. Having the opportunity to hear the stories of how he gained 3 Michelin Stars, then to taste in his company most of the dishes and critique. The ultimate was watching him make his lobster mousse in his late 70’s. 

The cookbook I couldn’t live without is?

Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia

Food heaven for me is…

Tasting produce in the garden, tunnel or field.  Understanding the raw ingredient is both challenging and revealing.  Many veg we grow becomes sweet rather than savoury due to the tender nature or natural sweetness.

Food hell for me is…

Chili! I appreciate the flavour many chilies have thanks to my close friend Paul Schultz at the Natural Growing Company in Bantry, but personally when the heats in I’m out.

For a late night feast I’d make… 

Toasted Soda farl, beans, bacon and cheese

What’s your guilty food secret?

The ability to add cheese to any meal

Who do you most enjoy cooking for?

Always good to cook for family. I’m excited to be able to cook for my little daughter and get her into the tunnel to taste first hand

What one ingredient would you take to a desert island.

Cheese, variety of Irish cheese is fantastic.  West Cork is home to so many fantastic cheeses.

Tell us your best kitchen tip.

Classic dishes are best celebrated as classics.

What dish would you most like to be able to cook?

I would love to be trained in preparing and executing authentic sushi

What’s your favourite restaurant in the world?

AOC Copenhagen. Hands down best meal experience and most memorable

What’s your favourite piece of kitchen kit?

Pastry scraper, uses are endless, always one to hand or in the pocket  

What three things do you always have in your cupboard? 

Coffee, salt, peanut butter

Your go-to dinner is

Good quality local seafood treated well.

What food could you not live without? Chocolate or cheese? Which would you choose?

Chocolate is chocolate. Cheese is just great. Good when your buy it and gets even better if it survives long enough

What are you working on right now?

Main focus is the Spring garden plan for 2020

For more information on Eccles Hotel, see www.eccleshotel.com