Where Michelin-star chefs go to eat chips in Ireland: ‘There's no chipper near where I live, but this is the one I would travel for'
In a weekly series, chefs across the island of Ireland who currently hold one or more Michelin stars share their greatest culinary secret: where do they eat when off-duty?
High-end chefs might spend most of their working hours delicately tweezing micro herbs onto plates of perfectly composed food, but ask them about comfort food and you'll find something interesting. Just like the rest of us, they love a good bag of chips. Wrapped in brown paper and doused in salt and vinegar, steaming hot and eaten with your fingers, it's a culinary classic and for many, chips from a chippy is a deeply nostalgic comfort food. And after a long shift in a hot kitchen, most chefs would bite your hand off for a bag.
But there's a big difference between the best and the worst, and not all bags of chips are made equally. Are the perfect chips hand or machine-cut? Shoestring or chunky? Thick and fluffy or crisp and golden? What's the best fat to cook them in — beef dripping, sunflower oil or even duck fat? Twice-fried or three times?
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
News18
2 hours ago
- News18
Nita Ambani's Organza Saree Captures The Essence Of Summer In New York
Last Updated: Nita Ambani recently visited Chef Vikas Khanna in New York. For the occasion, she opted for a floral organza saree. Michelin star chef Vikas Khanna recently took to his Instagram to pen a note when Reliance Foundation's chairperson Nita Ambani visited his restaurant, Bungalow, in New York City. The chef mentioned how Nita came up to him with her vision for the upcoming NMACC India Weekend. For the occasion, Nita ditched the heavy sarees and kept it summer-ready in a gorgeous butterfly-printed saree. In an Instagram post shared by chef Vikas Khanna, Nita Ambani was seen dressed in an organza saree that perfectly captured the essence of summer. While Vikas donned his chef gear in a white chef coat and black apron, Nita stunned in a graceful saree that perfectly showcased her affinity for traditional elegance. Take a look at the pictures here. For the occasion, Nita opted for a delicate off-white organza saree that was adorned with a bold red border. The saree featured intricate motifs of butterflies, flowers, and foliage in hues of pink, yellow, green, and black. Draped in a classic style, the pallu cascaded effortlessly over her shoulder, adding to the look's refined charm. She paired with the saree with a matching ivory blouse that featured intricate embroidery. The blouse came with a round neckline, elbow-length sleeves trimmed with lace, and detailed floral thread work, offering a sophisticated yet feminine silhouette. For the accessories, Nita opted for a classic gold and Kundan set. She wore a pair of statement jhumkas, a delicate bracelet, and a large diamond ring that added a hint of opulence. For the glam, she defined her eyes with kohl, eyeliner, and a golden shade on her eyelids. She added a swipe of blush for that rosy glow. A glossy mauve-pink lip and a traditional red bindi completed her look, while her hair was styled in loose waves, parted to one side for an effortlessly elegant finish. The Nita Mukesh Ambani Cultural Centre (NMACC) is set to host a three-day cultural showcase in New York City from September 12 to 14 at the iconic Lincoln Centre. Envisioned by Nita, the event aims to celebrate the vibrancy of Indian heritage through a compelling mix of visual art, music, and live performances. This international cultural gathering will serve as a stage for Indian artists to present their work to a global audience, spotlighting the depth and diversity of India's creative legacy. First Published:
NDTV
2 hours ago
- NDTV
Why A Michelin Star Still Rules The Restaurant World (And Why India Has None Yet)
In the ever-evolving world of food, where Instagram likes and viral reels decide what's trending, true culinary excellence still finds its way to decide what's worth exploring, and it is via the Michelin Star. It is not promotional, flashy, and definitely not easy to bag. This badge of honour has changed the fate of some of the humble restaurants into international destinations and chefs into legends. But what makes this honour so special and relevant in the global food scene? Chefs lose their sleep and restaurants go overboard to get this honour, but all for what? If you have been reading about Michelin star restaurants, not knowing what it exactly means, then let's explore the legend and the relevance behind this recognition. What Is A Michelin Star? The Michelin Star is not a pop culture badge or an influencer endorsement. It dates back to the early 1900s when brothers Andre and Edouard Michelin created a guide to get people to drive more, so they would eventually need new tyres. Along the way, the guide began recommending food spots worth stopping for, and later, it started rating them. Today, the Michelin Guide is one of the most respected restaurant rankings in the world. It rates restaurants based on food quality and gives them one, two or three stars. One Star: A very good restaurant Two Stars: Excellent cooking worth a detour Three Stars: Exceptional food worth a special journey Why Is A Michelin Star Such A Big Deal? Getting even one star means your food has passed the toughest test in the business. It also means your restaurant has impressed Michelin's anonymous inspectors-former chefs and hospitality pros who know their way around a plate. You will not know when they are coming or what they are judging. And if you win a star, it becomes part of your identity forever. What A Michelin Star Can Do For A Restaurant Chefs do not just chase stars for pride. A Michelin Star can completely change a restaurant's story. Here is how: 1. Global Recognition: A star makes a restaurant a talking point even among those who do not follow food trends. 2. Legit Credibility: Since stars are awarded by trained, anonymous experts, the stamp is seen as the ultimate proof of skill and consistency. 3. Business Boost: Restaurants that bag a star often see packed tables, media attention and, in some cases, serious investor interest. What Michelin Inspectors Look At: No gimmicks. No shortcuts. Michelin inspectors make multiple visits, and you will never know when they have been there. They judge restaurants on five set criteria: Quality of the ingredients Skill and technique in cooking The chef's unique personality in the food Value for money Consistency across visits and the menu What Happens If A Restaurant Loses A Star? This is the part most people do not talk about. A star is not forever. Restaurants can lose it if they slip on quality, taste or consistency. When that happens, the impact can be brutal. Staff morale takes a hit, reviews turn harsh, and bookings may drop. Some chefs have admitted that losing a star affected them personally, not just professionally. It is a reminder that Michelin recognition must be earned again and again. Why Are There No Michelin-Starred Restaurants In India? This is a question that continues to puzzle chefs, food critics and diners alike. With a food culture as rich and diverse as India's, it seems strange that the country is still not part of the Michelin map. The simple reason? The Michelin Guide has never launched operations in India. And without official presence, it does not review or rate restaurants here, no matter how spectacular the food. But that is only part of the story. One major factor is logistics and investment. Michelin usually enters markets where the local tourism boards or governments partner with them to fund or support the guide's expansion. Think of it like this: launching a Michelin Guide in a country is a business decision. It involves building a team of trained inspectors, setting up infrastructure, and maintaining strict standards. Unless a country actively invites Michelin and helps cover those costs, the guide often gives it a pass. Then the Indian food landscape is complex. Indian cuisine is hyper-local, regional and deeply rooted in cultural context. From street vendors to temple food to fine dining, quality here does not always wear a tuxedo. The challenge for Michelin would be to understand this diversity and apply their criteria without forcing restaurants into a European framework. That takes time, effort, and the right kind of research - something that has not yet happened at scale. Another issue is perception. Michelin has often been seen as catering more to European and modern fine-dining formats. Many of India's most exceptional culinary experiences are not in white-tablecloth settings but in humble eateries, home kitchens and roadside joints. So, unless the system evolves to accommodate that variety, it risks missing the essence of Indian food culture entirely. Still, the interest is growing. Indian chefs abroad - like Atul Kochhar, Gagan Anand, Vikas Khanna, Mayank Istewal and Garima Arora - have already proved that Indian cuisine belongs on the world stage. Back home, several high-end restaurants are actively designing their menus and hospitality standards to meet Michelin expectations, just in case the guide decides to step in. So while India does not have Michelin stars yet, the hope is that it is not a matter of if, but when.
Irish Examiner
6 hours ago
- Irish Examiner
Meet the Irish chefs making waves in top London restaurants
We all know London is a culinary powerhouse and one to watch when it comes to what's hot in food. Do you know what's hot there right now? Ireland. Irish food, Irish pubs, Irish cooking. And it's no wonder when there has always been a constant stream of chefs making the pilgrimage over the water to sharpen their skills. Some chefs do their time and head home and we're all the better for it. Kevin Burke returned and opened Library Street; Niall Davidson came back and launched Allta; and, more recently, Adam Nevin returned to his home town of Maynooth, earning the first Michelin star for Carton House. Then there are the chefs who put down roots in London and become an intrinsic part of the food scene, led by the formidable Richard Corrigan, who's been the flag bearer for Irish cuisine in his restaurants and on British TV screens for decades. There are plenty following in his footsteps, most notably Anna Haugh, who runs Myrtle, a contemporary Irish restaurant in Chelsea, and has become a familiar face on the BBC, and Dubliner Robin Gill, with his expanding group of brilliant restaurants across the city. Anna Haugh of Myrtle In fact, there are so many significant Irish names in the hospitality game that each year one of London's top restaurant websites, Hot Dinners, publishes the Murphia list, highlighting the 50 most influential Irish people in the food scene in the city. Corrigan, Haugh, and Gill are always in the mix along with other stalwarts such as Antrim-born Clare Smyth, one of the most accomplished chefs in Britain, Kerry man Kenneth Culhane, the head chef at Michelin-starred The Dysart Petersham, Corkonian Dee Rettali, of Fortitude Bakehouse, and Dubliner Nick Fitzgerald, chef-owner of Tacos Padre in the famous Borough Market. Newer additions include Tipperary native Christine Walsh, who's now the head chef at Chishuru, a West African Michelin-starred restaurant, and Paddy Maher, who's cooking at the Pearly Queen in east London, where his mashed potato with Guinness and seaweed gravy has been getting rave reviews. Robin Gill at Darby's Speaking of Guinness, the whole of London's Soho seems to have a pint of Guinness in hand since The Devonshire opened its doors in late 2023 under the watchful eye of pub landlord and Sligo man Oisín Rogers. It joins a long list of Irish hospitality stories making noise in London. In 2021, chef Max Rocha opened Café Cecilia in east London and quickly garnered a cult following, becoming the darling of the fashion and foodie crowds. Then there's the Yellow Bittern on Caledonian Rd, a restaurant from Belfast-born Hugh Corcoran and his partner Frances Armstrong-Jones that got every food critic scribbling an opinion on their purposefully anachronistic approach to doing things, only taking bookings by phone and only accepting cash payments. At the other end of the spectrum is the upscale Marylebone bistro Lita, which made headlines partly because of its pricey menu but more recently because they gained a Michelin star within a year of opening. Guess where head chef Luke Ahearne is from? Tipperary. Gone are the days, it seems, when finding something Irish in London meant a grotty pub and a pack of Tayto. Christine Walsh Christine Walsh of Chishuru Christine, originally from Tipperary, gained recognition while cooking in Galway at Loam and then Éan. She moved to London three years ago and is now the head chef at Chishuru, a modern West African, one-star Michelin restaurant in Fitzrovia. Irish ingredients: We use a lot of Irish protein — lamb and beef. Not intentional but we source the best fish at the most sustainable time for fishing it, and it often comes from the Irish Sea, which I love. Irish spots in London: Brendan The Navigator in Highgate. They host huge trad sessions on Sundays. For a pint, The Winchester on Archway Rd (my local), The Lamb on Holloway Rd, or The George in Fitzrovia. Favourite thing about London: The diversity of food and culture. Middle Eastern food and hospitality are beyond some of the best you'll find and so, so reasonably priced. For Turkish, I go to an ocakbasi grill in Green Lanes called Hala. For Palestinian, I love Akub in Notting Hill. Homesick for: The sausages in my local butcher, O'Dwyer's in Killenaule, Tipperary. My dad has them stocked in the fridge when I come home. Luke Ahearne Luke Ahearne of Lita Luke is the head chef at Michelin-starred Lita in Marylebone. He grew up in Clonmel, Co Tipperary, and moved to London at 23, honing his skills at The Clove Club, Luca, and later as head chef at Corrigan's Mayfair. Irish ingredients: My menu is very much south Mediterranean focused but my cooking is very seasonal and produce-driven so prime Irish produce does make an appearance on the menu. At the moment, I use Irish beef and Irish butter. Irish spots: The Devonshire and Homeboy in Islington, for sure. Any Richard Corrigan restaurant is always a good bet. Darby's by Robin Gill. In East London, Molly Bloom's for a pint. Favourite London food: There are great, diverse food markets. I love eating Turkish food in Dalston and, for pizza, Gordos Pizzeria, and also Crisp W6 at The Chancellors. Homesick for: I miss Tayto crisps — they always come back in the suitcase with me. Patrick Powell Patrick Powell of The Knave of Clubs Hailing from Killala, Co Mayo, Patrick has been cooking in some of London's top restaurants for over 14 years, having previously worked in Ireland and Australia. He is culinary director for East End pub The Knave of Clubs and adjoining restaurant One Club Row. Irish ingredients: I use a lot of Irish oysters, brought in by Simon Lamont. They are exceptional. Irish influence: I like to cook stuff that's quite comforting and generous and I think a lot of that stems from Irish hospitality. Irish pubs: Nancy Spains, a new pub done up like an old pub. Doesn't serve Guinness, only Murphy's, which is interesting. I like the Auld Shillelagh. We were hoping to get Beamish into our new pub but I'm not sure we can get it. Homesick for: My big one is always Hunky Dorys. I get my mum or sisters to bring them over. The Irish Dairy Milks are better too. You don't get Golden Crisp or Mint Crisp here. Beth O'Brien Beth O'Brien Dublin-born Beth has been in London for nine months working on a new opening in west London called The Fat Badger, where she will be the sous chef. In Ireland, she worked at Ballymaloe House and made a name for herself by sharing recipe tests on her Instagram page @bethcooksthings. Irish influence: I make soda bread quite regularly, which is quite similar to my mum's brown bread. I also incorporate some elements in the dessert menu that are inspired by my childhood, like the marmalade steamed pudding. Irish spots: Cafe Cecilia in Hackney and Fortitude Bakery in Bloomsbury. My local, Angie's in Westbourne Park, is my favourite place (and the cheapest I've found) for a pint. Favourite food in London: The bacon maple pastry at Pophams, pain au choc at Layla, morning bun at Fortitude, bacon sandwich at The Devonshire, tortilla txistorra at Sabor, and pasta at Canteen. Homesick for: I miss a good, consistent pint of Guinness. I can get most of the Irish food I love in London, so the only thing I bring back regularly is stoneground wholemeal flour, which is quite difficult to find in the UK. Diarmuid Goodwin Diarmuid Goodwin Diarmuid grew up just outside Belfast and has been cooking in London for well over a decade, training with Angela Hartnett and then heading up some of the city's favourite restaurants. He's currently freelancing and focusing on pop-up events and residencies. Irish influence: I've been leaning more into this recently, which I'm finding incredibly fulfilling. Roast skate wing with smoked eel peppercorn sauce and colcannon has become a bit of a signature dish for me. Irish pub: You can't beat the Auld Shillelagh, one of my favourite Irish bars in London — they've a very good pint of Guinness. Favourite thing about London: The endless food and drink places. Every week, a new place opens. London is full of incredibly talented and creative people. It's a melting pot of so many different people and cultures, especially restaurants, and it's really beautiful to be immersed in this. Homesick for: Veda bread, with mountains of butter, and Harp Ice on draught. Five signature Irish dishes to try in London Chicken fillet roll at Inis Chicken fillet roll at Inis 13 Rookwood Way, Fish Island, E3 2XT, This East London restaurant has plenty of Irish influence on its modern, seasonal menu and the lunchtime chicken fillet roll has become a fast favourite for locals. Guinness and oysters at Darby's 3 Viaduct Gardens, Nine Elms, SW11 7AY, Darby's may be Robin Gill's New York-inspired spot but this pairing is purely Irish. Don't miss their great value oyster happy hour. Shpuds n' butter at Shankey's 221 Well St, E9 6RG. At this Irish-Indian restaurant and bar, there is lots to love including an epic cocktail list featuring the unique Shpuds n' Butter made with Kerrygold washed Ban Poitín. Guinness bread at Café Cecilia 32 Andrews Road, Hackney, E8 4FX, Chef Max Rocha cites his Guinness bread as the backbone of Café Cecilia. Every meal begins and ends with it from the bread plate when you first sit to the Guinness bread ice cream for dessert. Beef stuffed boxty at Myrtle 1a Langton Street, Chelsea. SW10 0JL The menu at Anna Haugh's contemporary Irish restaurant changes seasonally but you'll always find a version of her famous boxty stuffed with braised Irish beef.
