On The Hoof founder and chef Fiona Chapman shares her life in food
Fiona Chapman shares her life in food, from her earliest memories to her favourite flavours and culinary inspirations.
One family that knows all about the rise of food trucks in Ireland are the Chapmans from Armagh. Fiona Chapman and her son Rory launched On The Hoof in 2015 with ‘Ruby the Red Bus’, a converted London double-decker that became a quirky pop-up café for weddings and events. Before long, their love of Texas-style BBQ inspired the creation of On The Hoof BBQ, complete with a World War II water tank-turned-smoker and training with a Texan Pit Master.
From their base in Richhill and their countryside stone barn premises, Fiona and Rory have built a loyal following for their inventive menus, wood-fired cooking, and dedication to local produce. Their creativity and resilience shone during Covid, when they adapted to serve from home in Gosford Forest Park.
Fiona is also the driving force behind the Armagh Food & Cider Weekend Woodland Supper, a four-course feast cooked over applewood in the gardens of the Old Game Keepers House. Using foraged, preserved, and seasonal produce from Armagh, she creates memorable dining experiences that celebrate community, flavour, and fire. Here, she shares her life in food.
What are your earliest memories of food?
Some of my earliest memories of food are simple but special – good home dinners, the kind that bring everyone to the table. That sense of comfort and connection has stayed with me ever since.
How would you describe your relationship with food?
My relationship with food is constant. I’m always thinking about menus, dishes I want to cook, and how I can bring nature into the kitchen. I love shopping local and using seasonal ingredients; it’s about respecting what’s around us and making it shine.
What was the first meal you learned to cook?
The first meal I ever learned to cook was a fry, believe it or not! I had to master it to earn my cooking badge in the Brownies Girl Guides. It was a rite of passage and probably the start of my love for cooking.
How did working with food become your career?
I studied Home Economics and started out working as a baby food nutrition rep. But I always had a passion for cooking fresh food at home, especially for family and friends. I entertained a lot, so when the time was right, moving into catering felt like a natural progression. It’s now been over ten years in this second career, and I truly enjoy it. Before that, I was a regional manager training reps in medical, pharmacy, and veterinary industries — very different worlds.
What’s your go-to breakfast?
Eggs Benedict. It’s not even on our menu, but it’s my absolute favourite.
If you’re impressing friends and family at a dinner party, what are you serving up?
Gosh, I haven’t held one in years but if I’m cooking to impress at a dinner party, I’d probably serve garlic prawns with sourdough, sticky pork belly with hoisin, or roast lamb with seasonal veg. And always a homemade apple pie to finish.
Who is your culinary inspiration?
Hugh Fearnley-Whittingstall from River Cottage is a big inspiration for me. His approach to food and sustainability really resonates.
What would your last meal on earth be?
If I had to choose a last meal, it would be roast rib of beef with frozen peas, roast potatoes, and homemade gravy. It’s pure comfort food.
What’s your go-to comfort food?
Speaking of comfort food, cottage pie with mango chutney is a favourite.
What’s the go-to quick meal you cook when you’re tired and hungry?
Salmon and rice is my quick go-to.
What is one food or flavour you cannot stand?
One flavour I can’t quite get on board with is sauerkraut. It’s just not for me.
Hangover cure?
Luckily, I haven’t had a hangover in years, but back in the day, a cup of tea with one sugar was the cure.
Sweet or savoury?
I much prefer savoury than sweet.
Fine dining or pub grub?
While I love pub grub, I do enjoy fine dining, especially because it’s something I don’t often get to do myself.
Favourite restaurant in Ireland?
My favourite restaurant in Ireland is Dede in Baltimore, Co. Cork. The chef, an Egyptian refugee, came to Ireland over five years ago and now runs an incredible fine dining experience, cooking over fire. He only opens six months a year, and it’s truly special.
Best coffee in Ireland?
For coffee, I love Matthew Algie. It’s a brand I use in the restaurant. It’s triple-certified: Rainforest Alliance, organic, and fair trade. It’s a small way I try to do my bit for the planet.
What are your thoughts on the Irish foodie scene?
I think we have a terrific food scene in Ireland. There’s so much creativity, diversity, and passion. You really see that come to life during events like the Armagh Food & Cider Weekend, where local producers, chefs, and food lovers come together to celebrate what we grow, make, and cook.
What’s your favourite thing about cooking?
For me, it’s all about the company. Cooking is a way to bring people together. Sharing good food with friends and family is one of life’s simplest and greatest joys.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment — mean to you?
Food means a lot to me, especially because I’m Type 2 diabetic. I have to work really hard to manage my diet and keep my blood sugars under control, so I’m very mindful about what I cook and eat. It’s not always easy; I can’t just dive into bowls of chips or big sandwiches. Every meal takes thought and care, but that’s also what makes it meaningful.
Food for thought — What are some areas for improvement within the Irish food/restaurant/hospitality scene?
There’s so much creativity and passion in our industry, but we really need more support from the government, especially around VAT. A reduction would make a huge difference. We’re working with high-quality ingredients, and costs are rising fast. It’s tough to reflect that in pricing when we know the public can’t always afford it. During Covid, the VAT reduction was a lifeline; it helped us survive. Bringing that kind of support back would go a long way in helping small producers and restaurants thrive.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
One of the standout foodie moments for me recently was cooking nearly 35-day-aged sirloin from Hewitt Meats over fire. The flavour was incredible, and knowing the steak came from just ten miles away made it even more special. Supporting local farmers and producers is something I’m genuinely proud of; it’s at the heart of everything we do. You really see that ethos come to life during the Armagh Food & Cider Weekend. It’s a brilliant celebration of local food, drink, and community, and we’re thrilled to be part of it through events like our Woodland Supper and Cooking with Fire.
Every ingredient we use at these is thoughtfully chosen and locally sourced – from Cathy Conway’s garden vegetables and basil for our pizzas, to meats from Hewitt Meats, eggs from Chapel Eggs, and breads from Rosehip Bakery in Banbridge. We might even surprise guests with a Ballylisk cheese course! We forage and use seasonal produce in all sorts of ways—pickles, chutneys, elderberry cordials—it’s all part of a sustainable approach we really believe in.
We’re lucky to have such talented producers in the area. It’s just about finding them and bringing them together to create something truly memorable. The Armagh Food & Cider Weekend is a chance to showcase the best of what our region has to offer and the joy of cooking with ingredients grown and made with love, right here in Armagh.
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’d have to say my son, Rory Chapman. He’s brilliant at cooking over fire and works alongside another chef in our restaurant. I’m in awe of his talent and dedication.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
The secret ingredient to a perfect dining experience? It’s the atmosphere. The food matters, of course, but it’s also about the people you’re with, the ambience, and taking the time to truly enjoy it all.
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