Head chef at Linnane’s Lobster Bar Alec Foster shares his life in food
Alec Foster of Linnane’s Lobster Bar in New Quay, The Burren, Co. Clare shares his life in food, from his earliest memories to his favourite flavours and culinary inspirations.
Alec Foster is the head chef at Linnane’s Lobster Bar in New Quay, The Burren, Co. Clare. With an emphasis on fresh local produce, sourcing from within The Burren where possible, Linnane’s is famous across the country for their focus on the best of local Irish seafood.
Here she shares with us his life in food.
What are your earliest memories of food?
My mother’s cooking at home. As a single mother of two boys the meals were cheap but homemade, she always used basic ingredients like flour, salt, sugar and eggs and made them tasty.
How would you describe your relationship with food?
It’s a creative bond similar to notes in a melody, where the notes are different flavours. If cooking wasn’t creative, I wouldn’t be a chef.
What was the first meal you learned to cook?
The first complex dish I cooked was a sole duglere in college, where I learned how to make stocks and complex sauces. Before I went to college I was a kitchen porter peeling veg and running around the kitchen.
How did food become a part of your career?
Working in kitchens gave me many opportunities to broaden my skillset, knowledge and travel the world, so I took that opportunity and have never regretted it. It also gave me the avenue I needed to channel my creativity.
What’s your go-to breakfast?
Freshly baked croissant with glazed ham and cantal cheese with a cortado or caffe corretto.
If you’re impressing friends and family at a dinner party, what are you serving up?
I usually ask people what they fancy! Could be a seven-course Italian tasting menu or a rustic French bistro style. I’m happy to make them what they like.
Who is your culinary inspiration?
Keith Floyd has always been my inspiration to cook and travel. Same with the likes of Rick Stein.
What would your last meal on earth be?
My last meal on earth would be a fish cassoulet with Sicilian prawns, finished with lobster butter.
What’s your go-to comfort food?
Asian curries and noodles. I’m also a big fan of Indian curries and currently Sri Lankan cuisine.
What’s the go-to quick meal you cook when tired and hungry?
Ham cheese toastie with gruyere, cornichons and YR sauce.
What is one food or flavour you cannot stand?
The one flavour I can’t stand is bland food. It’s purely unforgiveable to not season food. Don’t be scared of the salt!
Hangover cure?
Nurofen Plus, a cappuccino, a cigarette and a bottle of Lucozade.
Sweet or savoury?
I grew up with a sweet tooth but after working on a pastry section for a while, I became a much more savoury person.
Fine dining or pub grub?
I stand firmly in the middle, having worked in a majority of different styles in hospitality around Europe. Today though, I feel I’m happiest producing high-quality bistro dishes using premium fresh produce.
Favourite restaurant in Ireland?
Homestead Cottage, Doolin.
Best coffee in Ireland?
Kali Coffee in Salthill, Galway.
Go-to beverage accompaniment?
Morning time, a coffee with pistachio biscotti. Later in the day, a pint of Guinness with six grilled flaggy shore oysters.
What are your thoughts on the Irish food scene?
I think the food scene is changing rapidly in Ireland. People’s perceptions of good food is returning to what it would have been in the not-so-distant past – food that is more sustainable and grown locally, being mindful of the seasons. I’m delighted to see it.
What’s your favourite thing about cooking?
I take enjoyment from seeing the finished product go out to a full restaurant of customers, enjoying themselves by eating something that our team has made.
What does food mean to you?
Sharing good company means more to me than food, however, when dining with friends and family, having good food on the table brings everyone more together.
Is there room for improvement within the Irish food/restaurant scene?
I think the quality is already improving but has to remain consistent. With VAT at an all time high and one of Europe’s highest minimum wages, it puts pressure on business owners staying open. This has a knock on effect too as it will drive young chefs away, with more traveling overseas to learn their craft.
Tell us about one standout foodie experience you’ve had recently?
Last year, we had Ronan and Eugene of The Dough Bros in Galway come down to Linnane’s Lobster Bar to promote a delicious clam pizza – it was really nice to have local businesses connect, do something different and make good use of what both have to offer.
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