Mike Tweedie of The Oak Room at Adare Manor on his life in food

Ever since joining Adare Manor’s Michelin-starred restaurant The Oak Room six years ago, Mike Tweedie has channelled his passion for food and fine ingredients, and his talent and commitment for cooking into his role.

His impressive background includes stints in the two-Michelin starred Gidleigh Park Hotel in Devon under Michael Caines and the Michelin-Starred Lucknam Park Hotel in Bath under Hwyel Jones, as well as a stint at the five-star Ballyfin Demesne hotel in Co. Laois, during which they earned up five AA Red Stars.

Throughout Mike’s quickly-rising career, his originality, talent and passion have seen him recognised by some of fine-dining’s most esteemed competitions. Here, we chat to Mike about his life in food…

What are your earliest memories of food?

One that sticks out is Christmas Eve and mum or nan putting the turkey in overnight and waking up to the smell of roast turkey in the morning.

How would you describe your relationship with food?

As Forest Gump once said, “Life is like a box of chocolate, you never know what you’re going to get…” that sums up being a chef some days.

What was the first meal you learned to cook?

I guess it wasn’t a meal itself but I remember making flapjacks with mum using her Delia Smith recipe book.

How did food become a part of your career?

I wasn’t book smart when I was younger but I’ve always been good with my hands. I think I naturally just fell into cooking — my brother Alex is a chef and we have a couple more cooks in the family.

What’s your go-to breakfast?

Café Lógr’s scrambled eggs, bacon rashers and two sausages on sourdough toast with a flat white.

If you’re impressing friends and family at a dinner party, what are you serving up?

Hand cut pappardelle, black truffle, ceps.

Who is your culinary inspiration?

There are so many people who have touched my career in some way, so really people who have supported me and guided me to be able to get where I am today.

What would your last meal on earth be?

Mum’s roast lamb, spuds, cauliflower cheese, Yorkshire pudding and pigs in blankets with lemon meringue pie to follow.

What’s your go-to comfort food?

Steak and sweet potatoes.

What’s the go-to quick meal you cook when you’re tired and hungry?

If I am hungry after service I’ll cook myself some Koka Chicken Flavour Instant Noodles.

What is one food or flavour you cannot stand?

Tinned tuna.

Hangover cure?

KFC.

Sweet or savoury?

I am diabetic so I should say savoury but anyone who knows me knows I love sweet stuff.

Fine dining or pub grub?

Pub grub.

Favourite restaurant in Ireland?

1826 Adare or Curragower.

Best coffee in Ireland?

Ann at Eleven 14 Coffee makes the best flat white.

Go-to beverage accompaniment?

Lemon MiWadi.

What are your thoughts on the Irish foodie scene?

I love it, I think we are only getting stronger and as time goes on, we will be up there as one of the best food scenes in the world.

What’s your favourite thing about cooking?

Being brought up by the coast, I love cooking fish and shellfish. We use a lot of fish and shellfish in the restaurant.

What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?

I love cooking BBQ with friends or family, just chatting rubbish, having a beer and enjoying each other’s company, listening to stories from my parents about how badly behaved me and my siblings were!

Food for thought — Is there room for improvement within the Irish food/restaurant/hospitality scene?

100%. We need to look at our industry culture and how we can make it better for future generations. It’s a big focus of mine — to create a better culture here at The Oak Room and how as a leader, I can make positive changes to create the best possible working environment which in return will make the guest experience even better and really create lasting memories.

Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.

When we give kitchen tours to young children, you can see their little faces light up with excitement and have so many questions for the team.

Compliments the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.

I could choose so many chefs that helped me but there’s only one woman I owe everything to and that is my mum. She’s not only a great cook in her own right but she always had hot meals on the table for me, my four siblings and dad at home. She’s always supported me in my career and was the one who believed I could achieve anything and everything, especially with all the dark days you can have in the kitchen. She was always at the end of the phone to listen to me and support me when I needed her.

Secret ingredient — What, in your estimation, makes the perfect dining experience?

So many things but, for me, the most important is being with family and friends. There’s nothing better than sharing a table with people you love.

Imagery via Adare Manor