Behind the scenes at Jack's Bar and Restaurant in Kells
New head chef joins team Ash Candhye joins team at popular Kells establishment
New Head Chef Ash Candhye, previously of the the Michelin Guide team in Bresson Restaurant in Monkstown, Co Dublin, has joined the team at Jack's Bar and Restaurant in Kells.
It is very exciting to have a Head Chef in Kells that has trained and worked with the best Michelin Guide chefs in the country, and Ash is creating menus for Jack's that are new and distinct.
From Mauritius, his passion for cooking began from a young age watching and learning from his mother Kishnamah. Leaving Mauritius at 21, he took his passion across the world to train in France, before settling in Ireland.
“There are so many chefs that are my inspiration, such as Paul Bocuse, Philippe Etchebest, Michel Toux, Jacques Pepin and many more," he says. "I've been in Ireland for 16 years, and have cooked and worked alongside Master Chef Dylan McGrath for a few years. I’ve also cooked for Colin Farrell, the Vikings cast, Ross Lewis of Chapter One, Ryan Tubridy and many more."
Ash is passionate about using fresh local ingredients and developing distinct dishes. His steaks, roast beef and fish dishes are a culinary treat. He uses local suppliers, Sheelin Meats, Millbrook Foods and John Madden Fruit & Veg, ensuring all products are fresh and local.
Alan Delerue is one part of Ash’s team. Born in Brazil, it was while living in London he met the love of his life Susie in a chef’s meeting and the rest is history. They both now live in Kells, are chefs and have three children. He says: "I’ve always been interested in food. I started out as a bus boy in London in 1993 and worked my way up. My fondest memory in my career is the first night I was Head Chef."
Lee Brennan is another part of Ash’s team. His passion for the industry came from a long line of bakers. ‘My grandad and uncle were bakers and I was fascinated by the work. I went to college in Cathal Brugha Street and fell in love with the whole thing – I love technique and Ash is a fantastic teacher whose technique is incredible."
Proprietors, Kells local man and radio presenter on Ireland's Classic Hits, Damian Farrelly and his wife Leona believe Kells is thriving and exciting changes are coming. They say it is cultural and progressive, just like the suburbs of Dublin are today. The infrastructure has hugely improved and investment is very apparent.
"People know their food and drink and work hard and appreciate - especially now - the value of going out not just for food and drink but for an experience. You’re buying into that! There’s nothing worse than having an expectation and by the end of your experience it’s not fulfilled.
"We marvel at the reaction we get during the day from people when they smell the fresh cooking smells from the bisque and stock during prep in the kitchen. We’re trying something new here in Jack's - great good with a twist and an amazing cocktail experience in chic, funky surroundings. We have a great offering from brunch to dinner and we have even managed to revive a superb Irish trad music session every Thursday night attracting musicians from near and far.
"Our bar staff are some of the best mixologists in the county. Our signature Pornstar Martini is nothing short of perfect. We will be launching our new autumn/winter menu shortly including an early bird but we will keep the signature dishes like our very popular steak and eggs.
"We’re all looking forward to a better Christmas and New Year this year and hopefully with the addition of Jacks to Kells this Christmas will be full of cocktails and sparkle!"
For more information or bookings, call (046) 924 1973 or email bookingsatjacks@gmail.com