Aishling Moore, co-owner and head chef at Goldie, is intent on reinventing seafood for the Irish market.
The new restaurant in Cork city serves lesser-known fish from native waters and tries to waste as little as possible. Rather than discard fish spines and prawn shells, for example, it incorporates them into new dishes.
“I wouldn’t say Goldie fits into the traditional mould,” Moore said. “If you look at a lot of menus in Irish restaurants,...
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