‘My goal is to make fish accessible and make it fun’

At just 26, Aishling Moore is one of the country’s youngest head chefs. She tells us about her career, her love of seafood and why more young people should consider a career in the kitchen

3rd January, 2021
‘My goal is to make fish accessible and make it fun’
Aishling Moore head chef of Goldie Picture: Clare Keogh

When Aishling Moore told her friends that she was opening a seafood restaurant, they weren’t exactly enthusiastic.

“They all said, ‘Oh, we don’t like fish that much’,” she says. “Now they’ve done a total U-turn and they love it. So it wasn’t that they didn’t like fish, it was just that they hadn’t been exposed to just how good it could be.”...

Subscribe from just €1 for the first month!

Exclusive offers:

All Digital Access + eReader

Trial

€1

Unlimited Access for 1 Month

Get basic

*New subscribers only

You can cancel any time.

Annual

€200

€149 For the 1st Year

Unlimited Access for 1 Year

You can cancel any time.

Quarterly

€55

€42

90 Day Pass

You can cancel any time.

2 Yearly

€315

€248

Unlimited Access for 2 Years

You can cancel any time.

Team Pass

Get a Business Account for you and your team

Related Stories

Wine: Grape expectations? Think outside the box

Restaurant review: Gear up for drive-thru takeaway that leaves others in its wake

Chef’s Table: Comfort food in a cloistered time

Recipe: Minestrone is perfect for making a fresh start