House of Plates
Barry Ralph is a hungry chef: hungry to discover; hungry to learn; hungry to be better. He’s the very archetype of the questing, modern, West Coast Irish chef.
Of course you will find Barry Ralph in the kitchen of House of Plates when service is on. But, aside from service, you might find Mr Ralph out in his polytunnel, unearthing luscious carrots or gleaming artichokes. Or you might bump into him in Rioja, on a wine discovery trip. And for sure you will meet him in Galway at Food on the Edge, soaking up all he can from the superstars on stage at this most avant garde of chef’s events. And the avant garde is where Mr Ralph’s fine cooking is headed, along a pathway of superb sourcing and foraging, and allied with his own pickling and fermenting. This is what gives House of Plates its creative edge, and cooking food from the edge – pig’s cheek bon bons; sloe crisps; lamb shoulder with fermented cream; Achill lamb bao – is what makes Mr Ralph’s food so exciting to eat.
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