"Quality Local Produce"

Interview with Graham Burns

KETTYLE: HOW LONG HAVE YOU WORKED IN THE RESTAURANT?
GRAHAM: 5 Years

KETTYLE: WHY DID YOU BECOME A CHEF?
GRAHAM: The class was the period before lunch so I thought hey what a good idea! Learning and lunch all in one “smart cookie”!

KETTYLE:FAVOURITE PART OF BEING A CHEF?
GRAHAM:The satisfaction of happy guests and the thrill of the pressure in the kitchen

KETTYLE:FAVOURITE DISH TO EAT?
GRAHAM: I love Thai food so would have to say a nice Prawn Laska

KETTYLE:ANY COOKING TIPS FOR US AMATEURS?
GRAHAM:Take your time and have fun with it

KETTYLE:WHY DO YOU USE KETTYLE IRISH FOODS?
GRAHAM:Quality local produce and interaction with the company.

KETTYLE:WHATS YOUR FAVOURITE RESTAURANT TO EAT IN?
GRAHAM:Anywhere as long as it with my wife, good company is a great start to a good dining experience

KETTYLE:WHAT DISH IN THE RAMADA PLAZA WOULD YOU RECOMMEND?
GRAHAM:All of them!
Although the Lamb Shank with Colcannon Mash is a nice winter warmer

Graham Burns Recipes

• KETTYLE PORK & LEEK CUMBERLAND, COLCANNON MASH & ROAST ONION JUS