Galway’s top chef, JP McMahon, on what the world doesn’t understand about Ireland’s food culture.
Jp McMahon is a chef, restaurateur, and author. He is culinary director of the EatGalway Restaurant Group and runs the Aniar Boutique Cookery School. Founding chair and director of the Galway Food Festival, Jp is an ambassador for Irish food. He organises an annual international chef symposium entitled ‘Food on the Edge’ in Galway and writes a weekly column for the Irish Times.
A personal chef monograph, and the first book, from globally-acclaimed chef Ana Roš of Hiša Franko in Slovenia
Set near the Italian border in Slovenia’s remote Soča valley, in the foothills of mountains and beside a turquoise river full of trout, Ana Roš tells the story of her life. Through essays, recollections, recipes, and photos, she shares the idyllic landscape that inspires her, the abundant seasonal ingredients from local foragers, the tales of fishing and exploring, and the evolution of her inventive and sophisticated food at Hiša Franko – where she has elevated Slovenian food and become influential in the global culinary landscape.
Monocle 24’s “The Menu” talks to Lisbon’s rising culinary talent, João Sá, owner and chef of SÁLA.
It is called SÁLA and it bears the Chef surname because here he wants to receive us as if it were the dinning room of his own house. An intimate space, where the open kitchen invites you to know the chef’s suggestions. Here the flavors will go on to the rhythm of the seasons. In a room that will seat 34 diners with a cleaned and luminous portuguese interior design.
The space is dominated by light and bright wood. This Pombaline room recovered by the ForStudio architecture studio highlights a decorative element, a central area in brushed brass. This element ties in perfectly with the other colors present in the menu and in other remarks: gold over blue.
The kitchen has been going through the life of João Sá since forever. At 12 he was already creating gastronomic events at school and at age 14, his interest in everything that was practical and manual took him to the Estoril Turism and HospitalitySchool. It was an early entry into the demanding kitchen world and the path was intense and pulse-free.
Legend has it that Le Tre Rane was the name of an inn that a young Leonardo da Vinci opened on Florence’s Ponte Vecchio, with a vision of a pioneering cooking style that would embody fine dining and healthy eating, while heightening the taste of being together.
Stefano Frassineti has taken the helm in the kitchen at Le Tre Rane. Born in Chianti and a career cook for almost 30 years, Stefano believes in dishes based on tradition that evolve into an unmistakable identity. He takes an orchestra of seasonal ingredients from personally sourced Tuscan suppliers and conducts them with endless curiosity and creativity. Eight seasonal menus will rotate year round—the current one is centred around freshly pressed extra-virgin olive oil—in addition to an à la carte menu featuring Tuscan meat (and the occasional fish) courses. Start with a delicate ricotta and chard pie, continue with hunter’s chicken tortelli and opt for a beef tagliata or bistecca alla Fiorentina.