Daniel Hannigan, Executive Head Chef at Angelina’s shares his life in food
Daniel Hannigan shares his life in food, from his earliest memories to his favourite flavours and culinary inspirations.
Daniel Hannigan is the Executive Head Chef at Angelina’s Baggot Street restaurant, which is located on the banks of the Grand Canal in Dublin 4, just a few minutes’ walk from the Aviva Stadium on Lansdowne Road. He shares with us his life in food.
What are your earliest memories of food?
It’s a very cliché answer, but making Christmas cakes with my grandmother, who is a fabulous cook, from the age of five or six is my earliest food memory and the moment that began my love of food.
How would you describe your relationship with food?
Food has given me some incredible opportunities and experiences. I feel incredibly strongly about respecting our produce and the people behind that produce, and showcasing their hard work with deliciousness.
What was the first meal you learned to cook?
I had an incredible Home Economics teacher called Ms Buckley, and she taught me how to make a beef stir-fry, which I would still use today if I was making one.
How did working with food become your career?
I had always loved food, but when I was 18 my grandfather had the email address of Sallyanne Clarke in L’Ecrivain and he asked her to give me some advice on becoming a chef. I met with Sallyanne, followed by Derry, and they offered me the opportunity to get some experience in the restaurant. A couple of months later they offered me a job, for which I’m eternally grateful, and the rest is history.
What’s your go-to breakfast?
At the moment, it’s the Christmas sandwich in the Angelina’s deli.
If you’re impressing friends and family at a dinner party, what are you serving up?
The crab flatbread we do in the restaurant, followed by a big steak dinner. All the right amounts of dirty deliciousness.
Who is your culinary inspiration?
I’ve had loads over the years, and chefs who have inspired but also guided me through my career and through tough times. Damien Grey in Liath has always been the biggest inspiration and an incredible mentor.
What would your last meal on earth be?
Bacon, cabbage and potatoes.
What’s your go-to comfort food?
A bacon sandwich with loads of butter and ketchup.
What’s the go-to quick meal you cook when you’re tired and hungry?
I love to get good store-bought (when I’ve tried to make it) gnocchi, pan-fry it with loads of pesto and pancetta.
What is one food or flavour you cannot stand?
Wasabi. I just don’t get it.
Hangover cure?
A bacon sandwich with loads of ketchup and butter, and a Coke Zero.
Sweet or savoury?
Savoury.
Fine dining or pub grub?
Fine dining.
Favourite restaurant in Ireland?
Liath for proper fine dining. Kicky’s for something a little more laid back but still so delicious.
Best coffee in Ireland?
Imbibe Coffee.
What are your thoughts on the Irish foodie scene?
It’s a struggle across the industry and there’s no way to get away from it, but there’s an undercurrent of young, incredibly talented chefs who are pushing with their own food and will see us through with their passion, creativity and drive.
What’s your favourite thing about cooking?
Seeing people enjoying your food is such a joy, and also the people and places you experience throughout your career.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment — mean to you?
Everything, to be honest. Sitting around a dinner table was always our time to talk when I was growing up, so it’s the communal love around a table that is so special.
Food for thought — What are some areas for improvement within the Irish food, restaurant and hospitality scene?
More support for the industry, but also more celebration of the people and the skill. We are known across the world for being a welcoming, beautiful country full of craic. That starts, and is at its best, in our restaurants and bars. I think we shouldn’t shy away from our culture and should celebrate the beauty in our hospitality sector.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
I ate in Island Restaurant in London over the weekend. It was incredible, and Paddy Maher, who is an absolute superstar chef, is making waves over there. I can’t wait for the day he comes home and shows Ireland what he’s got.
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly gifted foodie family member.
It’s difficult to name one, as I’ve had the pleasure and honour of being part of some amazing chefs’ careers, but aside from Paddy, you’ve got Michael Stapleton in Coppinger who is incredible, Leticia Merinda in Orwell Road who is also a superstar, and then young Sam Lynch, who was a finalist in the Euro-Toques Young Chef competition and has just moved to London to join the three-Michelin-starred Alain Ducasse at The Dorchester.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
The people, the food and the service are what make the dream dining experience.
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