The special Christmas guest on this hugely popular programme will as always be given the chance – and the challenge – to be a chef for the night. Ernie’s in Donnybrook is the venue and this week Tom Doorley and Paulo Tulli are joined by guest critic Gary Rhodes. Will they be impressed by what Ruari has in store for us..?
As always, our ‘chef’ will create and cook a full dinner menu in a real restaurant for real diners. The Head Chef’s menu must consists of three starters, two main courses, two desserts. Two bottles of wine must also be selected by the head chef. One must retail for under €10 and the other must retail for under €25.
The identity of our “mystery chef” will remain secret to all in “The Restaurant” until after the meal – but before the critics’ verdict is delivered.
Our guest chef will not be all on his own. Expert advice – and the highly trained regular staff of “The Restaurant” will work with Ruari at all times – even when they don’t agree with the approach and ideas of the new chef! What place has democracy in Ruari’s kitchen?
Ruari’s menu
In terms of his culinary inclinations, Ruarai likes to think that Labour were the first political party to espouse a coherent policy on food. “After all”, he says, “the Labour party are the people who discovered smoked salmon!”
One of Ruarai’s particular memories relates to the time when Ireland held the Presidency of the EU from July to December 1996. As president of the Council of Finance Ministers, he was the host for a lunch in Leinster House. Ruarai is proud of the dishes that were served on the day and he has included one of them in his menu for The Restaurant (Corned Beef with a light whiskey sauce). His love of European cuisine is also reflected in the presence of a Spanish tortilla on the menu.
As Head Chef for Christmas Ruarai is hoping his menu will bring seasonal cheer to our diners and critics. Will he succeed, or is Ruarai Quinn heading for a cold, cold Christmas? Find out in The Restaurant.
Ruari Quinn
Ruarai Quinn has been an active politician for much of his adult life. A qualified architect, he was first elected as a Labour TD to Dail Eireann in 1977. His political career has seen him hold many ministerial portfolios including Finance, Labour and Enterprise and Employment. He was elected to the leadership of the Labour Party in 1997 and held the position until 2002. Ruarai has distinguished himself as a committed European and has been at the forefront of the movement to bring about a closer relationship between Ireland and the European Commission. In 2005 he published a memoir of his life in politics.
Gary Rhodes
“Good cooking is the base for good living.” A simple statement which reflects the depth of Gary Rhodes’ feelings when it comes to matters culinary. Rhodes is a man for whom cooking is not simply a chore, or a job, or a vocation. For Gary Rhodes cooking is, quite simply, a way of life.
From his first experience as a fourteen year-old cooking cakes for his family, to the opening and running of many restaurants, Rhodes’ philosophy and good humour have made him one of the most popular chefs in town – any town! He is credited with re-inventing many classics of British cuisine and with re-introducing a whole generation of people to notion that good food doesn’t have to mean expensive ingredients given the Michelin treatment. Rhodes’ take on such maligned standards as shepherds pie, lemon tart and even bangers and mash has made him an influential figure on the food scene since his first television broadcast in 1987.
He is also a prolific author of cook books and a believer in food education. He would like to see cookery as a subject on the school curriculum for children between the ages of 7 – 11. Since his last appearance at the critics’ table Gary has pitted his skills against Jean Christophe Novelli on ITVs “Hell’s Kitchen” – and won. The Restaurant is delighted to welcome Gary Rhodes back as our guest critic for tonight. For more information on Gary Rhodes work, recipes and publications visit: www.garyrhodes.com