"Kettyle Irish Foods are consistent and reliable."

Interview with Derek Creagh

KETTYLE: HOW LONG HAVE YOU WORKED IN THIS RESTAURANT?
DEREK: 6 Years

KETTYLE: WHY DID YOU BECOME A CHEF?
DEREK: Self- fulfilment

KETTYLE: FAVOURITE PART OF BEING A CHEF?
Derek: Going home

KETTYLE: FAVOURITE DISH TO EAT?
DEREK: Roast Chicken dinner with all the trimmings

KETTYLE: ANY COOKING TIPS?
DEREK: When frying a steak turn it every 45 seconds on the pan for even cooking.

KETTYLE: WHY KETTYLE IRISH FOODS?
DEREK: Consistency, reliability, the depth of flavour from their products but mostly because of local sourcing of meat products, traceable to farm.

KETTYLE: WHAT'S YOUR FAVOURITE RESTAURANT?
DEREK: Michel Bras, Restaurant, Route de l'aubrac, 12210 laguiole , France

Derek Creagh Recipes

• Roast Black Angus Sirloin Bordelaise with Braised Brisket and Sauce Bercy