Executive Chef at The Montenotte Martin Lovell shares his life in food
Martin Lovell shares his life in food, from his earliest memories to his favourite flavours and culinary inspirations.
In September, Martin Lovell became the new Executive Chef at The Montenotte Hotel in Cork. With more than 25 years of culinary experience, Martin is elevating the hotel’s restaurant, Panorama, to extraordinary levels.
Martin’s career spans celebrated five-star properties and award-winning independent ventures. After training in Limerick and Dublin, he spent eight formative years in New York’s high-end restaurant scene working at restaurants such as Café Un Deux Trois before returning home to head up premier Irish venues such as Castlemartyr Resort and Kilshane House, cooking for high-profile guests including Lisa Marie Presley. He went on to open Prime 74 in Tipperary, earning Best Restaurant in Tipperary at the 2023 Irish Restaurant Awards and multiple Munster accolades for casual dining.
Here he shares his life in food.
What are your earliest memories of food?
My Dad was a great cook, so I grew up surrounded by good food. Some of my earliest memories are of sitting at the kitchen table, watching him cook and being encouraged to taste different things. Both of my parents grew up in England, so there was always a sense of that comfort food and tradition in our house — hearty, flavourful food that brought everyone together.
How would you describe your relationship with food?
Food has never just been work for me; it’s a lifelong passion. Cooking is what I do both professionally and for pleasure at home. I love working with what’s in season, experimenting with flavours, and finding new ways to elevate simple ingredients into something memorable.
What was the first meal you learned to cook?
The very first dish I learned was a Sunday roast — roast beef with all the trimmings. It’s a dish I still hold close to my heart, not just for the flavour but for the tradition of gathering around the table as a family. It’s such a classic, and I’ll be bringing that same tradition to The Montenotte where there is a Roast menu in The Panorama every Sunday starting in November.
How did working with food become your career?
Cooking always felt natural to me. I had a flair for it from a young age, and because I was surrounded by it growing up, it developed into more than just an interest. It became a career almost by instinct — the combination of being raised around chefs, loving good food, and finding joy in the creativity of cooking made it a path I wanted to follow.
What’s your go-to breakfast?
Eggs Benedict. It’s a timeless classic — rich, comforting, and full of flavour. Done well, it’s one of the best ways to start the day.
If you’re impressing friends and family at a dinner party, what are you serving up?
I’d start with a French onion soup and follow with Dover Sole Meunière. Classic French cooking has such depth of flavour and elegance, and I think guests always appreciate the craft and love that goes into a French-inspired menu.
Who is your culinary inspiration?
Tom Kerridge has been a big inspiration for me. His approach to food, combining classic French and English styles, has influenced my own cooking. For me, though, it’s about bringing that same ethos to Irish ingredients, supporting local suppliers, and celebrating what we have here.
What would your last meal on Earth be?
A perfectly cooked fillet steak au poivre and a nice glass of red wine. Simple, yet packed with flavour – it’s the kind of dish I could never tire of.
What’s your go-to comfort food?
Fish and chips, without a doubt. We’re blessed in Cork with incredible seafood, from Ballycotton to West Cork. When it’s done right—crisp batter, flaky fish, proper chips—it’s unbeatable.
What’s the go-to quick meal you cook when you’re tired and hungry?
A beef ragù. It’s hearty, warming, and deeply satisfying, but also one of those dishes that doesn’t need to be overly complicated to deliver great flavour.
What is one food or flavour you cannot stand?
That’s tough because I’ll always try anything and I enjoy exploring new flavours. If I had to choose, liver wouldn’t be my favourite thing on its own, but I do love a well-made chicken liver pâté. With the right preparation, any ingredient can be made delicious.
Hangover cure?
A full Irish breakfast – no contest. It’s the ultimate cure.
Sweet or savoury?
Savoury, almost every time.
Fine dining or pub grub?
Fine dining – the attention to detail, creativity, and experience it brings is something I’ve always been drawn to.
Favourite restaurant in Ireland?
Campagne in Kilkenny. It’s consistently outstanding and a brilliant showcase of Irish cooking at it’s best.
Best coffee in Ireland?
Pónaire in Tipperary – their coffee is always spot on.
What are your thoughts on the Irish foodie scene?
The Irish food scene just keeps getting better. Every year it grows in confidence and creativity. The quality of our raw ingredients here is second to none – from our beef and dairy to our seafood. It’s an incredibly exciting time to be part of the industry.
What’s your favourite thing about cooking?
Making people happy. There’s nothing better than seeing someone enjoy a dish you’ve prepared – it’s such a simple but powerful connection.
What does food – sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc – mean to you?
For me, food is all about comfort, nostalgia, and connection. So many of my happiest memories are tied to meals shared with family and friends. Food has a way of bringing people together, of creating moments that stay with you.
Food for thought – what are some areas for improvement within the Irish food/restaurant/hospitality scene?
I think we could place more focus on understanding the Irish palate. There’s a real appetite for bold, comforting flavours, and I’d love to see more people leaning into that. It’s about honouring tradition while still being creative.
Chef’s kiss – tell us about one standout foodie experience you’ve had recently.
Eating at Katz’s Deli in New York was unforgettable. They’ve been around since 1888, and their pastrami sandwich was hands down the best I’ve ever had. Simple, iconic and absolutely delicious.
Compliments to the chef – Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
I greatly admire John Williams, the Executive Chef at The Ritz in London. He’s had an extraordinary career, and what stands out most to me is his commitment to mentoring and educating young chefs. That kind of dedication is inspiring.
Secret ingredient – What, in your estimation, makes the perfect dining experience?
For me, the perfect dining experience is built on passion and storytelling. Every dish should feel like it has heart and intention behind it. At Panorama, that means creating a menu that balances creativity with comfort – from premium Irish beef and cauliflower steak on the grill to oysters and a black pudding Scotch egg on the ‘Bites & Delights’ menu. It’s about leaving guests with not just a full stomach, but a lasting impression of warmth and care.
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