Photography by Kirsty Lyons
Felix Oster of Mór Taste shares his life in food
Wexford artisan jam-maker Felix Oster shares his life in food, from his earliest memories to his favourite flavours and culinary inspirations.
Having spent over 14 years now working in the food industry, Felix Oster grew frustrated with its hyper focus on profit over true nourishment, and from this, his very own jam brand, Mór Taste, was born. He shares with us his life in food.
What are your earliest memories of food?
I remember preserving food with my parents. They rented a small allotment, growing their own vegetables and fruit. At home, we preserved beans, peas, peppers, jams and much more using a water bath canner. I was fascinated by the process – how you could bottle summer and have your own produce available all year round.
How would you describe your relationship with food?
Curious. I love to travel and discover new dishes, flavours and textures from different cultures – especially in countries with a strong food tradition, where markets and local restaurants offer incredible meals. It doesn’t have to be fancy – in fact, the more casual the setting, the more flavourful the experience often is.
What was the first meal you learned to cook?
When I moved out of home (OMG, that’s a few years now), I attempted a risotto. I completely underestimated the time and effort needed. It was a disaster – lumpy, bland, and definitely not a source of joy. But like most failures, it sparked something in me: I had to get it right, and I believed I could make it better. The next time was indeed better – and I’ve never stopped trying to improve.
How did food become your career?
I studied marketing and became fascinated by how people make decisions about the food they buy. That led to roles in food companies across Europe, which was very frustrating, as it was all about profit, not about the food itself. I never planned to start my own brand – but I’d been making high-fruit, low-sugar jams at home, and when friends asked if they could buy them, I thought, “Why not?” Things moved quickly from there – and that’s how Mór Taste was born.
What’s your go-to breakfast?
That’s easy – homemade bread with butter and jam. I bake the bread on Friday evenings, enjoy it fresh on Saturday with my favourite Mór Taste jam (the favourite changes all the time), and if there’s any left, I toast it in a pan with a bit of olive oil on Sunday – and yes, more jam.
If you’re impressing friends and family at a dinner party, what are you serving up?
Pizza. I make everything from scratch – using good-quality spelt flour, fresh yeast, and giving the dough time to prove. Then it’s topped with loads of fresh vegetables, mushrooms, olives, and a little spice – baked on a very hot pizza stone. I finish it with a drizzle of homemade pesto. Fresh, healthy, and always a winner.
Who is your culinary inspiration?
Anyone who cooks with heart. It’s not one specific person – I find inspiration in market stalls around the world, where people try new things and make them work. It could be anywhere, any time – you just have to keep your eyes open.
What would your last meal on earth be?
Dal Bukhara, made by Sunil Ghai of Pickle on Camden Street. It’s intense, rich, and deeply flavourful. I’d pair it with a beer I had at last year’s Craft Beer Festival in Dublin – unfortunately, I can’t remember which one it was!
What’s your go-to comfort food?
Rahmspätzle. It’s a version of egg pasta from the area where I grew up (Stuttgart, Germany). It’s usually handmade with just three ingredients: flour, eggs, and salt – scraped into hot water and served with creamy mushroom sauce and crispy fried onions. To die for.
What’s the go-to quick meal you cook when you’re tired and hungry?
My own version of Bibimbap – loads of vegetables, roughly chopped and pan-fried, served on rice. The secret is Gochujang sauce – it makes everything taste intense and delicious with very little effort.
What is one food or flavour you cannot stand?
Pineapple and cheese. Pineapple? Great. Cheese? Fantastic. But together? No thanks. Definitely no pineapple on pizza!
Hangover cure?
My homemade fermented cucumber pickles. They’re salty, tasty, and full of good bacteria – they work every time.
Sweet or savoury?
Sweet – but very important: not too sweet.
Fine dining or pub grub?
Pub grub with flair. Honest food, done well, in a warm, rustic atmosphere.
Favourite restaurant in Ireland?
Elbow Lane in Cork. I’m still thinking about that roasted cabbage they served a few years ago. And their chips? The best in Ireland, hands down.
Best coffee in Ireland?
Cocoa’s Coffee Shop in Kilmore Quay. The coffee is great – but the location is unbeatable. You can walk over to the harbour and enjoy your cup there, or keep going towards the beach to have a look at the Saltees – or even hop on a boat to Great Saltee Island. That’s a perfect Sunday.
Go-to beverage accompaniment?
Beer, always. I’m curious and like to try new ones – from small-batch lagers to a nice pint of Guinness. As long as it’s well-made and aromatic, I’m interested.
What are your thoughts on the Irish foodie scene?
It’s come a long way. When I first moved to Ireland, things were still a bit quiet – I was used to vibrant food markets and bold scenes elsewhere. But now? Ireland is alive with creative small producers, new markets, and incredible innovation – and still proudly the global leader in all things potato!
What’s your favourite thing about cooking?
For me, it’s all about the end result – taking fresh ingredients and turning them into something tasty. Most of the time, I manage to make something edible (though it took a while to get there!). Tasting something I’ve created makes me genuinely happy. My wife always laughs when I say, “Well, that’s not that bad, is it?”
What does food mean to you?
Joy, connection, creativity – and maybe a bit of rebellion. Especially when you make jam with 85% fruit, while most of the market settles for half that.
Food for thought – Is there room for improvement within the Irish food/restaurant/hospitality scene?
There’s a lot of fantastic product innovation, but sometimes the marketing could be bolder. Creating something great is half the battle – the other half is telling the story and making it shine.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
I travelled to India earlier this year. In Kolkata, my wife and I took a food tour that brought us to hidden restaurants in back alleys. One looked dark and shabby, not very inviting – but it served the most incredible curry I’ve ever tasted. Spice, heat, and flavour exploding all at once – unforgettable.
Compliments to the chef – Now’s your chance to sing the praises of a talented chef, beloved restaurant, or particularly talented foodie family member.
My wife. She makes the most amazing fruit cakes – and sometimes I even convince her to use Mór Taste jam to make them even better.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
The people you share it with. Great company always makes the food taste better.
Photography by Kirsty Lyons.
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