Not only is the Boyne Valley a region steeped in history and natural beauty, we are also home to some of the best chefs in Ireland.
Here, the fertile lands yield an abundance of fresh produce, dairy, and meats, inspiring a culinary renaissance led by our visionary chefs.
These culinary artisans, with their commitment to local ingredients and innovative techniques, are redefining Irish cuisine while paying homage to tradition.
We will introduce you to these very chefs over the next few weeks.
Our first chef shaping the gastronomic landscape of the Boyne Valley is Johnny Sarkozi, Head Chef at Brabazon Restaurant, Tankardstown House.
Can you tell us a bit about yourself and how you got into professional cookery?
While I was interested in cooking from a young age, it wasn’t until my mid 20’s that I first stepped in a professional kitchen.
After about 4 years of working as a chef in Romania, I decided to come to Ireland where I started working in La Mere Zou in St. Stephens Green, then Derry Clarke’s Michelin starred L’Ecrivain restaurant before moving to the Boyne Valley to Scholars Townhouse Hotel restaurant in Drogheda, and from there to Brabazon Restaurant at Tankardstown House.
Tell us about where you work in The Boyne Valley and your favourite thing about your job.
For the last 6 years I have been working as Head Chef in the Brabazon Restaurant at Tankardstown House.
The team at Tankardstown have not only offered me a job but also a sense of belonging, where my colleagues are like my family.
Working in Brabazon is the ideal job for me whereas a chef I not only have complete liberty in regards to the menus, but where the estate offers the best and freshest produce from both our kitchen gardens and polytunnels and also from our woodlands where we do most of our foraging.
What is your favourite dish to make at work and why?
I can’t say I have a favourite dish I like to cook.
I enjoy cooking everything whether its baking breads, creating a humble amuse bouche, preparing and cooking different meats and fish or trying a new dessert.
Tell us about your favourite local produce.
While I believe that all the producers from the Boyne Valley region have excellent products, throughout the years I’ve built special relationships with two of the producers, Maria Flynn from Ballymakenny Farm and with Dave Heffernan from Little Cress.
What is your favourite thing about working in the Boyne Valley?
The Boyne Valley region boasts having some of the best products and producers in the country.
With a variety of produce ranging from salt, jams, meats, fish and seafood, vegetables, to cider, gins and organic honey, working with these suppliers is a dream of any chef. I believe the Boyne Valley is on track of becoming a staple to the Irish food scene.
To experience Johnnys Cooking, you can book a table at Brabazon Restaurant at Tankardstown House from Thursday to Sunday for lunch or dinner. Find out more here.
With their commitment to quality, creativity, and sustainability, our chefs are shaping the gastronomic landscape of the Boyne Valley and inspiring a new generation of chefs to carry the torch forward. As visitors to this region, you are in for a culinary treat! We can’t wait to welcome you!
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