Sarah Boland shares her life in food, from her earliest memories to her favourite flavours and culinary inspirations.
The newest addition to the Stoneybatter food scene, Vada opened its doors for zero-waste lunch and brunch in October. Vada is a neighbourhood cafe committed to sustainability and founded by Ballymaloe alumni Sarah Boland, with head chef Hannah O’Donnell, formerly of Kai in Galway, leading the team in the kitchen.
What are your earliest memories of food?
Kerrygold butter on toasted white bread for breakfast and beans, mashed spuds and sausages for dinner. Still comforting and delicious to this day.
How would you describe your relationship with food?
I have a good relationship with food most of the time. But like almost every other human on the planet, if I’m stressed my diet might suffer.
How did food become a part of your career?
My background is in branding. I have a degree and a Masters in Visual Communications. I worked as a designer in branding agencies for over 10 years in London, Dubai and Dublin. Food has always been a huge passion of mine and I think we have amazing produce here in Ireland so when I returned home, I decided to open a restaurant, using my skills as a designer which contributed to creating the brand.
What’s your go-to breakfast?
If I’m at home, usually some veggies from my father-in-law’s garden with free-range eggs. I always have a jar of homemade rayu or hot honey in the fridge which works well on anything really. If I’m in Vada (work) I’ll get the forest mushroom toast; mushrooms pan-fried in butter and sage, topped with Cáis na Tíre cheese served on homemade sunflower seed pesto and toasted sourdough with two poached eggs on top. Simply divine, one of the nicest dishes I’ve eaten.
If you’re impressing friends and family at a dinner party, what are you serving up?
This varies, I love Middle Eastern food and so I will often make a mezze of Middle Eastern dishes which are always colourful and crowd-pleasing. Or since I’ve come back from doing the culinary course in Ballymaloe a favourite is glazed streaky bacon, mashed spud, parsley sauce and buttered cabbage with apple tart and cream for dessert. A very different vibe but also a hit.
Who is your culinary inspiration?
Yotam Ottolenghi for the continuous innovation demonstrated in his dishes.
What would your last meal on earth be?
A roast chicken dinner with stuffing, gravy, mashed spuds, roast spuds, roasted carrots and onions with a second helping for dessert.
What’s your go-to comfort food?
Anything with potato in it. Mashed spud, chips, crisps or a chicken tikka masala with rice and garlic naan.
What’s the go-to quick meal you cook when you’re tired and hungry?
Pasta with roasted garlic and tomato sauce, chorizo and heaps of parmesan.
What is one food or flavour you cannot stand?
Sweetbread. I’ve yet to be converted.
Hangover cure?
Something from the local chipper with all of the dips.
Sweet or savoury?
Savoury.
Fine dining or pub grub?
A bit of both.
Favourite restaurant in Ireland?
Mr Fox.
Best coffee in Ireland?
Epilogue served in Vada. Also Dela in Galway roast their own coffee which is really good.
What are your thoughts on the Irish food scene?
It’s come on leaps and bounds in the past 10 years and I think it’s pretty good at the moment. Irish people are really creative and as a country, we have the best produce so there is always something new and interesting popping up. I think the government could be more productive in supporting the small businesses that make our city unique and a great place for foodies to visit. The VAT rate would be a good start.
What’s your favourite thing about cooking?
The eating.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment — mean to you?
Everything. It’s my favourite thing to do.
Food for thought — Is there room for improvement within the Irish food/restaurant/hospitality scene?
Food wise I think we are doing well. Sometimes the service could be better but I feel this has been a knock-on effect of Covid. As mentioned previously I think the government has a part to play in terms of keeping the restaurant scene alive and thriving. The people in the industry are all doing their best.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
Bernhardts in Toronto – a neighbourhood rotisserie serving local vegetables and natural wines. A simple concept executed to perfection.
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
Alongside Hannah O’Donnell in Vada, Jess Murphy who owns Kai in Galway is someone I often aspire to.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
Along with a great tasting menu, it’s important that the brand aesthetics have also been considered, a cosy and nicely designed space is really important. Lastly, a strong, invested, hard-working team of people. I think all of these factors combined bring the spirit of a restaurant alive.
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