Chef Lewis Barker of Michelin starred restaurant Terre shares his life in food
Lewis Barker shares his life in food, from his earliest memories to his favourite flavours and culinary inspirations.
Located at the 5-star Castlemartyr Resort in county Cork, Terre is a two Michelin starred restaurant that creates a cuisine that feels both global in influence and deeply rooted in Ireland’s land and seas.
From the urban island of Singapore to the rolling estates of the countryside, Chef Lewis Barker’s cooking transforms as his connection to land and locality deepens. Known for his technical excellence, Chef Barker applies his refined skills to produce grown within arm’s reach—letting nature lead, and elevating it with exacting care.
Here, he shares his life in food.
What are your earliest memories of food?
Sunday roast, always at my Grandparents’ house.
How would you describe your relationship with food?
Enjoyment focused, but thoughtful. I eat what I enjoy and could probably do better on the balanced aspect.
What was the first meal you learned to cook?
Spaghetti Bolognese, I loved pasta as a child and still do.
How did working with food become your career?
I enjoyed the TV shows as a child at first and from there I decided to start working in a kitchen at 15 whilst in high school on the weekends. From there I fell in love with it, the adrenaline and the creativity.
What’s your go-to breakfast?
Eggs Benedict or a breakfast bagel.
If you’re impressing friends and family at a dinner party, what are you serving up?
Beef Wellington.
Who is your culinary inspiration?
I love the cuisine of Jan Hartwig at Restaurant Jan in Munich. I had an amazing dinner there recently.
What would your last meal on earth be?
Sunday roast all day long.
What’s your go-to comfort food?
Living in Asia for so long I love Asian cuisine, anything from Cantonese braised beef noodles, sushi, Thai red curry and sticky rice.
What’s the go-to quick meal you cook when you’re tired and hungry?
Omelette.
What is one food or flavour you cannot stand?
Sea Urchin, I can’t keep it down!
Hangover cure?
Full English and a pot of Yorkshire Gold.
Sweet or savoury?
Savoury.
Fine dining or pub grub?
Depends on the occasion I think.
Favourite restaurant in Ireland?
I haven’t been here too long to get around as much as I’d like to, but there are so many great ones. Here in Cork I had a lovely meal at The Glass Curtain. I can’t wait to venture out to Ahmet Dede’s restaurant and up to Dublin to Mikael Viljanen at Chapter One.
Best coffee in Ireland?
Out of trying I’d go with Soma Coffee Roasters in Cork.
What are your thoughts on the Irish foodie scene?
Ireland has an amazing food scene, such a mixed bag of restaurants and young incredible talents. I feel I’ve moved here at the right time and hopefully I can add something beneficial to that.
What’s your favourite thing about cooking?
Being able to be creative and expressive and to bring enjoyment to people.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
It means a lot, it’s not so often I’m able to do that, so when it happens it’s pure enjoyment.
Food for thought — What are some areas for improvement within the Irish food/restaurant/hospitality scene?
The surprising one for me is the exportation of Irish fish. It’s amazing produce. Keep it here, we want to use it!
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
The last time I dined out was at Pichet in Dublin, it was delicious and I look forward to going back
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
Tom Spenceley, The Ledbury, London. Incredible cook made better by the fact he’s a fellow Yorkshireman and Leeds Fan.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
The company, delicious food, great wine. You can’t go wrong.
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