A Quick Chat With Wade Murphy

Hotel & Catering Review talks to Chef Wade Murphy about the importance of quality suppliers for his award-winning restaurant, 1826 Adare.

“While our menu has been influenced by the places I’ve worked and my culinary style, the people I’ve worked with have had the most influence on what is produced in the restaurant. The Bib Gourmand award is the holy grail. The week after the Michelin guide came out we had at least five or six tables that came because they had read that we got the award. The Bord Bia Just Ask award goes to restaurants that openly name where their produce comes from and that is what we do. It was nice to get their Restaurant of the Year 2017 award, particularly for our excellent suppliers. I use just one fish supplier, CS Fish. They fish their own crab and lobsters and they also buy from the fish markets. I buy my beef from Garrett’s Butchers in Limerick.”

Irish butter and bacon. They make everything taste better. Our butter and our bacon are the best in the world.

Carbonara at home. I’m not talking about carbonara with cream or mushrooms, just pancetta, eggs, Parmesan cheese, pasta, and the cooking water from the pasta. That’s it – no messing.

Paul Flynn. I’ve watched Paul since he opened the Tannery. I remember getting the Tannery cookbook and looking at it and just loving his style and how he treats ingredients.

Induction range cooker. I’d love my entire kitchen and equipment range to be induction or something that is low energy.