What’s in Tom’s fridge – read his fab foodie fastest…

first_img Previous articleGardai arrest man in connection with death of pensioner over four years agoNext articleYouth justice worker Frankie goes to the polls Staff Reporterhttp://www.limerickpost.ie Emma Langford shortlisted for RTE Folk Award and playing a LIVE SHOW!!! this Saturday Advertisement TAGSFab Foodie Fastest InterviewMusic LimerickStrand HotelTom Flavin Facebook #SaucySoul: Room 58 – ‘Hate To See You Leave’ WhatsApp #HearThis: New music and video from Limerick rapper Strange Boy Linkedin New Music: 40Hurtzcenter_img Twitter Celebrating a ground breaking year in music from Limerick Email Andrew CareySign up for the weekly Limerick Post newsletter Sign Up [email protected] up for a fab foodie fastest interview is none other than award winning Limerick Strand Hotel executive chef, Tom Flavin.Famed for fantastic food, a bit of fun and the odd BBQ, Tom has taken time out from his seriously busy schedule to answer our top ten questions in no more than 140 characters each.01 – What are you doing right now (other than reading or answering these questions)Overseeing two wedding tastings, a wedding for 212, Christening dinner for 27, Canapés for 120, buffet for 125, 90 restaurant dinner cover, breakfast tomorrow for 360.02 – If we opened your fridge at home what would we find?Natural yoghurt, chorizo, mushrooms, tomatoes, chutney, relishes, pesto, brie, goat cheese, cheddar, butter, milk, salami, chardonnay and cider.03 – What is your desert island wish dish?A Roast Aylesbury Duck, preferably that I have reared myself with home made gooseberry relish, cucumber, spring onion and pancakes.04 – Are we obsessed with food, it’s origin, it’s price, what its benefits are or are not….etc?I certainly am, I love home grown quality Irish ingredients and spend lots of time sourcing and supporting small artisan producers.05 – Is there a predominant style or region of cooking evident in food culture today?Yes I think the trend over the past few years is to support our own farmers, growers and producers and showcase our wonderful produce at home.06 – Why are there so few female chefs behind the burners in restaurant kitchens?It’s a tough game being a chef in a busy kitchen, I have seven female chefs out of our brigade of 21 which is well above average.07 – Can chef owners really run two or more premises?Yes, but you need a really good team, training and good communication are essential for a successful business.08 – You have €50 cash to spend on anything, what do you buy?A bottle of champagne to share with my wife tomorrow evening.09 – If food was not your forte, what would you be doing instead?I have been asking myself that question for years and really don’t know, it’s all I have dreamt about since I was about 4 or 5 years old.10 – What is your guilty pleasure or food vice – it’s OK, we wont tell?A freshly baked scone from the oven with butter, homemade blackcurrant jam and lashings of clotted cream, the guilty pleasure is having two. NewsWhat’s in Tom’s fridge – read his fab foodie fastest interview everBy Staff Reporter – March 20, 2014 730 RELATED ARTICLESMORE FROM AUTHOR Watch the streamed gig for Fergal Nash album launch Printlast_img

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