Renowned chef shares worst type of customer, most overrated food and cheap recipe
Top Northern Ireland chef Niall McKenna has spoken to the Money blog about what needs to change in the industry, while also giving his go-to omelette recipe.
Thursday 16 January 2025 14:49, UK
Every Thursday we interview chefs from around the UK, hearing about their cheap food hacks and more. This week we chat to renowned Northern Ireland restaurateur and cookbook author Niall McKenna MBE.
One thing I'd change about the industry is...for parents and schools to see it as a credible, worthwhile and rewarding career with long-term opportunity.
I've given free meals...loads of times because customers were celebrating, or they dined with us on several occasions, or they were friends. There are lots of reasons, that's the joy of hospitality.
The most overrated single food item is...avocado - not local or native to Ireland.
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The worst type of customer is...the one who has come out and decided they don't want to have a good night - why bother!
One restaurant that's worth blowing out for is...Core in London for quality and service and taste of home, or Ynyshir in Wales for different, fun and quality.
I've cut costs in my restaurant by...moving to an induction and having less waste, and having improved recipes and processes in the kitchen.
My favourite cheap substitute is...sunflower seeds instead of pine nuts. It's tasty and still has the texture.
My top tip for preventing waste is...be organised and have your prep done. For all the leftovers, there is always a soup or a curry you can make.
My go-to cheap eat at home is...a scallion (or spring onion) omelette. This recipe serves one...
- You need two eggs, one teaspoon of butter, one teaspoon of olive oil, and two scallions washed and chopped
- Break the eggs into a bowl and thoroughly mix with a whisk, seasoning with salt and ground black pepper
- Melt the butter in a non-stick frying pan, add in the oil and place on a medium heat
- Once melted, pour over the egg mix into the pan and let it cook for a few seconds. Using a wooden spoon, draw the air from the side of the pan to the centre and let uncooked egg run to fill the spaces, repeat this several times as it will cook a thicker and lighter omelette
- If you wanted to add an additional ingredient, now is the time to add it to the egg mixture
- For this one, I have added in chopped scallions and cook for two minutes or more until it becomes slightly brown underneath and just setting on top
- Slide the omelette onto the plate and fold and sprinkle with salt. The omelette is now ready to serve
Read more:
Chef on customer expectations needing to change
UK economy just about returns to growth
Big-name chefs have had a terrible year - but Jason Atherton is fighting back
My chef hero is...Pierre Koffman, still passionate, classic cooking and unforgiving.
My secret ingredient is...Forum Cabernet Sauvignon vinegar.
One cheap place to eat where I live is...Long's Belfast and I order fish and chips.
One cookbook I return to is...any by Simon Hopkinson.
You can check out Niall's latest cookbook, What's It All About?, .