Scrumdiddlyumptious Festival of Food curator Samuel McKenna shares his life in food
Samuel McKenna, curator and programmer of the Scrumdiddlyumptious Festival of Food at Kaleidoscope presented by Glenveagh, shares his life in food, from his earliest memories to his favourite flavours and culinary inspirations.
From organising the Theatre of Food at Electric Picnic to now curating and programming the Scrumdiddlyumptious Festival of Food offering at Kaleidoscope presented by Glenveagh, food and flavour have always been a massive part of Samuel McKenna’s life.
The Scrumdiddlyumptious Festival of Food returns to Kaleidoscope Festival presented by Glenveagh from July 4-6 in Russborough House, Blessington, Co. Wicklow. You can expect an incredible programme of foodie experts and champions from across the island, bringing their tricks of the trade to teach all the future chefs about pizza, seafood, sweet treats, and much, much more.
What are your earliest memories of food?
When we were kids, my Dad would make sausage boats, sausages cut in half with mash on top and a carrot on a toothpick for the mast and sail, it was my favourite!
How would you describe your relationship with food?
It takes up most of my thoughts throughout the day, even when I’m eating, I’m usually thinking about what to make next! If I’m travelling, I usually base my trip on what restaurants I can get to or what food I can try. So it’s very much a loving relationship! Only music can compete when it comes to taking up my brain power.
What was the first meal you learned to cook?
I would imagine it was a Thai curry, in particular the one from Neven Maguire, probably the best dish you can learn before heading off to college, as you can vary it so much!
How did working with food become your career?
After being surrounded by food my whole life, it feels like forever! But beginning to organise the Theatre of Food at Electric Picnic is where it all began for me, truly.
What’s your go-to breakfast?
Some variation of toast and eggs usually, though I do enjoy some Shreddies sometimes for the nostalgia.
If you’re impressing friends and family at a dinner party, what are you serving up?
I cook a lot of German food, so maybe a Schnitzel and Swabian potato salad! Or else something Korean, those are my usual go-tos.
Who is your culinary inspiration?
The best part about my job is that every year I get to meet and watch all the talent from Ireland’s culinary scene, whether they are long-lasting champions or up-and-coming stars, meaning I get new inspirations every year!
What would your last meal on earth be?
A carbonara from Rome or a Francesinha from Porto, though if you tried to eat both, it would be your last meal for a different reason!
What’s your go-to comfort food?
A toasted sandwich with soup is about the most comforting feeling you can have!
What’s the go-to quick meal you cook when you’re tired and hungry?
A stir-fry covered in Sham Hanifa’s Hoi Sin sauce. Quick and guaranteed to be delicious.
What is one food or flavour you cannot stand?
Asparagus, I’ve never got the hype!
Hangover cure?
Various Asian dishes, I always look for a bit of spice to sweat away the previous night!
Sweet or savoury?
Has to be savoury, for sure. I don’t have a big sweet tooth.
Fine dining or pub grub?
Both have a time and place, but I’d lean more towards pub grub. You want to feel comfortable and happy when you’re eating, and fine dining sometimes just doesn’t achieve that feeling.
Favourite restaurant in Ireland?
Wow, what a tough question. I think I’m going to have to go with the place I’ve been to the most in my life, which would be Miyazaki’s takeaway in Cork. From what Takashi brought to the city to what Mike McGrath is doing now, it’s always been flawless.
Best coffee in Ireland?
Coffee Angel in Dublin or Red Strand from West Cork!
What are your thoughts on the Irish foodie scene?
It should be seen as one of the best globally. Our produce is hard to match anywhere in the world, and the talent of producers and chefs in the country is astonishing for such a small isle!
What’s your favourite thing about cooking?
Spending the time to do it and forgetting the world around you, followed by sharing it with those you love.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
It’s where I find my peace. No matter what else is going on, you are solely focused on this moment. I will never be the person who will count calories, just the vibes!
Food for thought — What are some areas for improvement within the Irish food/restaurant/hospitality scene?
I’d love to see more collaboration, but also support for the Irish food scene from the individual governing bodies that would see our hospitality scene thrive to the heights it could get to! More spaces to show it off and more affordability.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
Doing a Pizza workshop with Tango Streetfood down in Killarney! It was a wonderful day, very enlightening, and the pizzas tasted great!
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 grew up in a small town called Durrus down in West Cork, which I always found beautiful but very quiet, especially as a young teen. Now Cent Anni restaurant has opened there and brought life to the village, so I’d like to shout them out for finally making Durrus worth more than just driving through!
Secret ingredient — What, in your estimation, makes the perfect dining experience?
The company you share it with, and giving the time for the experience, not just eating for the sake of it.
Find out more about Kaleidoscope presented by Glenveagh here.
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