TV chef, recipe developer and food influencer Erica Drum shares her life in food, from her earliest memories to her favourite flavours and culinary inspirations.
Erica Drum is a regular host on Virgin Media’s Six O’Clock Show, bringing her culinary expertise to the masses while showcasing her skills at food stages across many of Ireland’s festivals.
With over 20 years in the hospitality industry, Erica is dedicated to sharing her love for cooking and crafting delicious, flavorful dishes. Her warm, engaging teaching style encourages viewers to explore their culinary skills while emphasising individuality and creativity in the kitchen.
Here, she shares her life in food.
What are your earliest memories of food?
There’s a picture of me aged around four, clutching a fistful of butter with it smeared all over my face. I remember eating straight from the butter dish. If it were socially acceptable, I’d probably still do that!
How would you describe your relationship with food?
Happily married! I absolutely adore food. I’ve always loved eating delicious things, but I really started enjoying cooking in my teens. I learned more about food as I travelled through my 20s, and began to respect it even more in my 30s as I started growing my own. Food is life — and it’s certainly a huge part of mine.
What was the first meal you learned to cook?
My dad was mad into seafood. Growing up in Sutton, he’d often pop over to Howth Pier to get his fix. He taught me how to peel Dublin Bay prawns at a very young age (basically put me to work!), and then we’d cook them simply in homemade garlic butter and serve them with plain rice and a wedge of lemon. Simply delicious.
How did food become your career?
My parents loved to cook, travel, and throw parties — entertaining was their favourite hobby, and I loved watching these fun events unfold. My mum worked as a cookery tutor and caterer, hosting classes and lunches from our home. I’d help her during the summer, and I also worked in hospitality from the age of 15 — I absolutely adored the customer service side of things.
I moved into kitchens at 17 and loved that too. I went on to study Hospitality Management in Cathal Brugha Street at 18 and never looked back. I love making people happy — and I’ve found my way of doing that: through food. Whether it’s serving someone a gorgeous meal, entertaining them at an event, discussing food through interviews or offering a recipe they can try at home, food is my love language.
What’s your go-to breakfast?
Crispy fried eggs, buttered toasted sourdough, crunchy peanut butter, sliced scallions, kimchi, and toasted seed seasoning.
If you’re impressing friends and family at a dinner party, what are you serving up?
I love hosting! Sharing-style meals or buffet tables are part of the fun and would be the way to go. I recently had friends over and did a full taco bar — loads of different fillings like crispy fish, grilled aubergine, and fried halloumi. Everyone could build their own with toppings like pico de gallo, mango and corn salsa, shredded lettuce and cabbage, beans, coriander crema, lime, jalapenos— the works!
Who is your culinary inspiration?
My mom, Mary. She taught me so much and always makes delicious food. I love the flavours Yotam Ottolenghi brings to the table and everything he touches. And Samin Nosrat — her book and show Salt, Fat, Acid, Heat are brilliant.
What would your last meal on earth be?
I’d go for the OG Coppinger Row’s dressed crab and crayfish dish, in a light basil aioli (I worked there front-of-house for five years). Then aubergine parmigiana, covered in parmesan with loads of crusty bread and what I call “teeth butter” — you know, enough butter that your teeth leave marks when you bite! A bottle of Sancerre Premier Cru (sure why not, I’m about to die!), and for dessert, a light, airy chocolate mousse with a hint of orange and whipped Irish cream on top. Finish it all off with a Baileys coffee!
What’s your go-to comfort food?
Creamy, buttery, cheesy pasta.
What’s the go-to quick meal you cook when you’re tired and hungry?
Noodles — usually in a miso broth with chicken, scallions, and kimchi.
What’s one food or flavour you just can’t stand?
I wish I loved Turkish delight.
Hangover cure?
Pizza with an unbalanced amount of garlic dip. Or a cheese and ham toastie with relish.
Sweet or savoury?
Savoury. I used to eat about five packets of crisps a day in school — I’ve always gone for crisps over sweets.
Fine dining or pub grub?
Depends on the day! I usually prefer more casual settings — not a massive fan of pub grub to be honest, I am a small plates gal. I love having a bit of everything to taste. That said, it’s always lovely to go fancy every so often.
Favourite restaurant in Ireland?
Assassination Custard. The whole experience is incredible, super casual, and perfectly rough around the edges. Ken and Gwen create stunning, simple plates using the best quality produce. A dish might only have three components — like tomatoes, salt, and olive oil — but you can bet they’ll be the best tomatoes you’ve ever tasted.
Best coffee in Ireland?
I adore my local, Marlowe & Co. It’s consistently great.
What are your thoughts on the Irish foodie scene?
I love how much more conscious we’ve become around provenance, especially since Brexit and Covid. We’re loud and proud about Irish producers and products — and that momentum is only growing.
What’s your favourite thing about cooking?
It’s like meditation for me — I get into the zone. They say being in nature and touching soil is good for the soul, and I feel the same way about preparing food, getting your hands dirty and making something beautiful and nourishing. I was never considered “good at art” in school, but I feel like cooking is my art — a way to get creative, to play with flavours and textures.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
Everything. Honestly, it’s my favourite thing to do. Add in my family too, of course.
Food for thought — What are some areas for improvement within the Irish food/restaurant/hospitality scene?
We need to increase our respect for food — how it’s grown and how much it takes to produce. Supermarkets have skewed our sense of value — like a bag of carrots for 50 cent — and that needs to shift.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
There are two! A mouthwatering, juicy, perfectly seasoned, freshly baked, char grilled lamb wrap from the restaurant at the mosque on South Circular Road — Al Khair. Then a few doors up, Bastible — we had a date night there recently and every single bite was sensational. It’s a really special place and absolutely deserving of its star. Modern fine dining at its best.
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly gifted foodie family member.
Well thank you for the opportunity! My little sister Denise Drum is the most incredible wedding cake maker. Her cakes aren’t just beautifully decorated — they taste amazing too. Her salted caramel one is unreal! Check her out on Instagram: @bakedcakedesign.
Secret ingredient — What, in your opinion, makes the perfect dining experience?
A lovely atmosphere to match the meal — and taking a moment before you eat to appreciate the food. Like saying grace, but less holy!
Erica Drum will be demoing on Saturday 16 August at Big Grill Festival.
Also Read
