Executive chef at the Twelve Hotel Barna Richard Kitt shares his life in food
Richard Kitt, executive chef at the Twelve Hotel in Barna, shares his life in food, from his earliest memories to his favourite flavours and culinary inspirations.
What are your earliest memories of food?
Watching my granny make soda bread.
How would you describe your relationship with food?
Healthy. I like to enjoy all foods in moderation.
What was the first meal you learned to cook?
Store-bought tortellini with pesto.
How did food become a part of your career?
After school in 2008 there were hard times. I needed a job so I saw myself go into kitchens out of necessity for work. I got my arse kicked for the first two years but loved it after that. I haven’t looked back since.
What’s your go-to breakfast?
Scrambled eggs on toast. Or else granola with yoghurt and fresh fruits.
If you’re impressing friends and family at a dinner party, what are you serving up?
Something that can get them involved in the process, and having a bit of craic. We recently held a homemade taco night and everyone got a buzz out of pressing their own masa dough taco. A selection of garnishes for them to top and maybe a margarita or two.
Who is your culinary inspiration?
I really like Raymond Blanc because he’s such a gentleman. But I also like the cooking styles of Yotam Ottolenghi, Gill Meller and of course some of the local legends around Galway and Clare who I’ve worked for in the past.
What would your last meal on earth be?
Probably a whole fish cooked on the bone or maybe a big plate of roasted langoustines with gremolata or something similar. Yum!
What’s your go-to comfort food?
A toasted ham and cheese sandwich with Ballymaloe relish. Preferably cooked in one of those old sandwich press machines that turn them into little crispy triangles of deliciousness!
What’s the go-to quick meal you cook when you’re tired and hungry?
Hummus and crackers.
What is one food or flavour you cannot stand?
Liquorice.
Hangover cure?
A big bottle of Lucozade Sport and a full day of complaining and crying.
Sweet or savoury?
Sweet.
Fine dining or pub grub?
Somewhere in between is what works for me.
Favourite restaurant in Ireland?
My girlfriend recently brought me to Mae restaurant in Dublin. I was absolutely blown away by it. Grainne O’Keefe is really doing something special there and at a very affordable price point too!
Best coffee in Ireland?
Coffeewerk + Press in Galway. Black Americano, no sugar.
Go-to beverage accompaniment?
Mi-wadi.
What are your thoughts on the Irish foodie scene?
It’s not bad but it needs to be better. The general public needs more education around food in general. Try more things, use your head, don’t be a sucker for trends.
What’s your favourite thing about cooking?
The ability to use all my senses whilst working.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
It’s a fantastic way to connect with others. To nurture each other and to develop relationships. It’s a pity it doesn’t happen as much as we’d all like in this fast-paced world most people live in.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
My girlfriend Megan, who is a chocolatier, made the most beautiful whiskey caramel bon bon chocolates for us recently. They were so thin and perfectly crafted using the finest Valrhona chocolate. She’s really talented and those chocolates were like nothing I’ve ever tasted before!
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
Ronan Reynolds, ex head chef of Ard Bia and current head chef of Clasbys in Craughwell, Galway. What a hero of a man and what a chef.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
Be casual, have the craic, make people feel very comfortable. There’s nothing worse than an uptight atmosphere. A lot of restaurants get that wrong and it’s such a shame. It’s just food lads, relax like!
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