A renowned TV chef, keynote speaker and mother of three young girls, Orla is a chef who brings her passion for culinary arts and commitment to impeccable service to every event she caters to.

As part of this year’s Cork on a Fork celebrations, Orla will be hosting a free cooking demonstration outside the English Market on Thursday 15 August from 12pm, using produce from local producers available at the market.

That same evening, she is the chef and co-sponsor of the Taste of Cork fashion and food event in St Peters. The Cork on a Fork Festival is an annual celebration of Cork’s rich food culture with a variety of events highlighting the city’s culinary talent and local produce. The festival runs over five days from August 14th to 18th, where visitors and locals alike can enjoy Cork’s magical ingredients through great food, events, talks, cooking demonstrations and festival fun.

Here Orla talks about her life around food…

What are your earliest memories of food?

My earliest memory of food is my grandmother baking bread in a cauldron over an open fire.

How would you describe your relationship with food?

I am completely obsessed with food. It’s the first thing I think about in the morning and usually the last thing I think about at night. I love hearing about new food producers and Irish products and making sure I support as many of the incredible people in the Irish food industry as I can, directly or indirectly.

What was the first dish you learned to cook?

I’ve been cooking all my life so I can’t remember what the first dish was, but when I was 18 I catered food for my mother’s second wedding and there were about 70 people there. We had quite a feast!

How did food become part of your career?

It was always good for me, but I didn’t want to be a chef as I also knew from a young age that I really wanted a family. In my eyes, the two things didn’t go together that well, so I avoided training until my mid-twenties when I realized I needed to make food a part of my life to feel fulfilled.

I have a degree in Business and Culinary Arts, a Diploma in Speciality Production and a Postgraduate Degree in Rural Development and Food Marketing. Throughout my studies I never really managed to work in professional kitchens, so although I have many qualifications in the food field, I would say I am self-taught to cook.

What is your favorite breakfast?

I eat eggs almost 365 days a year. They are a fantastic source of protein and help me start the day right… They are so versatile and can be enjoyed in so many different ways. In fact, there is a whole chapter on eggs in my next cookbook!

If you want to impress friends and family at a dinner party, what do you serve?

I love serving and eating mezze platters to share. Having lived in London as a teenager, Arabic restaurants have always been my favourites. I particularly love Palestinian and Iranian flavour combinations.

Who is your culinary inspiration?

I am so impressed by Sammi Tamimi and Yotam Ottolenghi. I also really appreciate Myrtle and Darina Allen for their legacy.

What would be your last meal on earth?

I would probably fancy a sharing platter from Izz Cafe in Cork City.

What is your favorite food?

I love a big bowl of chili with all the fixings.

What quick meal do you cook when you are tired and hungry?

We eat a lot of quick meals at home because time is short. I love one-pot meals of any kind, whether they are layered on a platter and cooked in the oven or cooked on the stovetop more like risotto/biryani dishes.

What food or taste can you not stand?

Liver. Not a fan.

Hangover cure?

Tayto chips.

Sweet or savory?

Hearty – always.

Fine dining or pub food?

Both.

Favorite restaurant in Ireland?

Oooh, tough choice. Goldie or St Francis Provision Kinsale or The Glass Curtain – all based in Cork!

Favorite drink?

Good wine.

What do you think about the Irish foodie scene?

It’s vibrant, exciting and thrilling to be part of. I love the innovators, the workers, suppliers and creators. I think we have such a rich food tradition and our ability to host is second to none.

What do you like most about cooking?

The creative release. The mindfulness. The end result of being able to feed people.

What does eating mean to you – sitting down to eat with friends, preparing a meal mindfully, consuming nourishment, etc.?

For me, food is love. It is the purest way for me to express my intention and appreciation to those around me. When I cook for you, I give away a little piece of myself with every meal.

Food for thought – Is there room for improvement in the Irish food/restaurant/hospitality scene?

There is room for improvement in the cost of providing the service. VAT needs to be reduced and we need to communicate to customers the true cost of a good business. Sixty years ago, the proportion of disposable income spent on food was six times what it is today. We need to get back to putting a realistic value on food, paying growers and producers a fair wage for their efforts and translating that into our expectations of what a meal should cost. There is a slight discrepancy at the moment and many excellent food businesses are closing because they simply cannot continue to operate profitably.

Chef’s Kiss – Tell us about an outstanding dining experience you recently had.

I took my girls to Café Izzy after a Palestinian solidarity march in Cork and watched them absolutely destroy their faces at the most delicious flavour combinations in the world!

Compliments to the Chef – Now is your chance to praise a talented chef, a popular restaurant, or a particularly gifted family member with a penchant for foodies.

I am impressed by Aishling Moore of Goldie in Cork, who is changing the way people think about fish. Her latest title with Blasta Books Total catch is a powerful little reference book and her restaurant is one of my absolute favorites. She has accomplished so much at such a young age and I think she is just incredibly talented, down to earth and has a pure sound.

Secret ingredient – ​​What do you think makes the perfect culinary experience?

The people you are with and the love with which the food is prepared so that everyone enjoys it.

Cover photo via Joleen Cronin