‘Simplicity’ is the main ingredient for the Cliff House chef
Ian Doyle runs the Michelin-starred restaurant at the Co Waterford hotel, having moved from Stockholm’s Oaxen Krog, and he can’t wait to get back to work
“I can’t wait. I’m bursting to get cooking. I’m dreaming about it at this stage.”
Ian Doyle may be doing this interview over the phone rather than in person, as he would be in normal times. But his enthusiasm for his new role running one of Ireland’s Michelin-starred kitchens is just as tangible as it would be if I was sitting in front of him.
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