8 minute read
Meet the Chef Interview with Vincent Crepel
We speak to the French-born chef about what he has learned from working in some of the world’s most renowned kitchens and achieving his first Michelin Star just months after opening his latest restaurant in Ireland.
It is always surprising what people learn when they visit a working kitchen, from learning what a copper pot versus a stainless steel one brings to cooking, to watching chefs execute the finer details required when compiling a dish before serving, it’s always educational and, I hope, impressive,” says Vincent Crepel, whose restaurant, Terre at Castlemartyr Resort in County Cork offers diners a fully immersive behindthe-scenes experience, starting with snacks in the kitchen and even a sneak peek in the dry ageing fridges and fermentation rooms.
“It lets guests know the amount of work and detail that goes into creating a dish in a restaurant like Terre,” adds the 39-year-old chef, whose CV includes some of the world’s most renowned restaurants.
After growing up in the French Pyrenees, Vincent completed his chef training in Basque Country, before being thrown straight into the deep end in his early twenties, working as chef de partie at the three-Michelin Star Arzak, in San Sebastián.
While it was quite the baptism of fire for Vincent, Arzak, which is known for revolutionising the art of cooking and introducing the New Basque Cuisine movement in the 1970s, was the perfect environment for him to begin to hone his craft and experiment with different tastes and techniques.
“I like how being a chef allows me to express myself and my creativity through the medium of food,” the selfconfessed introvert explains. “It’s an always-evolving and exciting discipline, with new standards to set and achievements to aim for.”
Having spent a number of years learning from some of Europe’s most highly regarded and respected chefs – as well as Arzak, he has also worked at three-Michelin-star Restaurant Hôtel de Ville Crissier near the shores of Lake Geneva in Switzerland – it’s no surprise that Vincent’s standards are high. However, it was his time in Singapore working for André Chiang as a sous chef at Jaan par André that he attributes as being one of the biggest influences on his career.
“I have learned classic culinary techniques from the best chefs in the world and they have also allowed and inspired me to be creative and execute my vision but that was the role that changed my ambition and set me on the path I am now on,” he says.
In 2014, Vincent was given the opportunity to run his own restaurant in his native France and opened Porte12, an intimate venue set in a former lingerie factory, off rue du Faubourg Poissonnière. But after five years his determination to evolve as a chef, set new standards and introduce new audiences to his innovative style of cooking led him to Ireland and the five-star Castlemartyr Resort in County Cork.
“After Paris, I felt I needed a new challenge and the wildness of Ireland, the amazing food producers and the beautiful location of Castlemartyr Resort was very appealing,” he says. “From the first moment I saw the green fields of Ireland and its spectacular coastline, I have felt a connection with this land and its people. I thought I could do something very special here.”
And that he has. Within six months of Terre's opening, the 38-seater restaurant was awarded a Michelin star and commended ‘for making the very best of Ireland’s local larder’. “It has taken a lot of hard work to get Terre open and execute the vision – the team has been amazing,” Vincent says. “The star is a stunning and early reward for achieving our goals and we celebrated like crazy – there were a few sore heads when we returned to work the next day.”
Set in the hotel’s 17th-century manor house, the ambiance of Terre is luxurious, elegant and refined, mirroring the food it serves. Over three and a half hours, guests relax over an unhurried tasting menu that celebrates the brilliance of nature through dishes that focus on the purity of flavour. And with an open kitchen and dishes finished table-side, diners enjoy a dynamic interaction with the people creating their meal.
"My hope is to bring diners on a special journey, and to share with you my very personal vision of a modern restaurant experience,” Vincent says. “The menu is a result of painstaking experimentation, innovation and enthusiasm for the craft.”
While Vincent’s unique personal style uses classic French technique to underpin exciting Asian flavours – placing the savoury deliciousness of umami at the heart of every dish –the menu is firmly rooted in Irish flavours.
“Freshness, sustainability and supporting small producers is so important and we work with many localto-Cork, high-quality, low-intervention suppliers, from our shellfish which is from Ballycotton fishing village to our furniture, which is made by Modet in Kinsale.”
Leeside Forge and Fermoyle Pottery have also created an exclusive collection for use in Terre, while Vincent and his team have planted a kitchen garden to grow their own fruit and vegetables. “Some are quite exotic, so it’s an exciting challenge,” he admits. “We hope it will reduce our carbon footprint and be a sustainable supply to the kitchen.”
It’s been a whirlwind year for Vincent and he says he has no plans to take his foot off the pedal anytime soon. Unsurprisingly he’s had little time to explore much further than the grounds of Castlemartyr but is looking forward to experiencing more of what the Green Isle has to offer.
“I have a long 'to-visit' list to get through but I have managed to get out to the colourful streets of Kinsale and I have loved visiting Killarney National Park over in County Kerry,” he admits. “And each day I draw energy from the sea and inspiration from the bounty of Ireland’s nature.”
Dream Escape's favourite Cork experiences...
• Culinary Walking Tour of Kinsale, Gourmet Capital of Ireland: Sample the best gourmet delicacies the town has to offer. There's a diverse range of innovative culinary creations to be savoured. It is also worthwhile getting out on a boat and catching the fresh fish that is abundant in these waters.
• Ballymalloe Cookery School Experience: A a must-try for food enthusiasts visiting Ireland. It offers a comprehensive and immersive culinary education that covers everything from farm-totable cooking to baking and wine appreciation.
• Private Visit to Bantry House & Gardens: Experience the beauty of the house and gardens on a private visit and indulge in the stunning wisteria and breathtaking views over Bantry Bay – you can even combine your visit with a boat trip from Glengarriff to Ilnacullin.
• Mizen Head: Located at the tip of a peninsula where Atlantic waves crash ceaselessly into sea cliffs, Mizen Head is one of Ireland’s most spectacular headlands. West Cork in general has loads to offer, with the picturesque villages, winding roads and great scenery. Little villages like Crookhaven still maintain the genuine Irish experience. We love our clients to enjoy experiences around the tradition of music and storytelling in this area.
• Play a Round of Golf on a Famous Irish Course: Ireland is home to some of the most incredible golf courses in the world, and Old Head Golf Links is definitely one of the favourites. Located in County Cork, Old Head is situated on a narrow peninsula that juts out into the Atlantic Ocean, providing stunning views of the water from every hole.
The course was designed to blend in with the natural landscape, and it features dramatic cliffs, rolling hills, and deep bunkers that challenge even the most experienced golfers. In addition to Old Head, some of the other top golf courses in Ireland include Royal County Down up in Northern Ireland, Ballybunion, and Portmarnock. Each of these courses offers its own unique challenges and exquisite scenery.
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John Sheahan, Client Relationship Manager
For me, what distinguishes Cork is the nightlife, there's some really great restaurants and pubs with a great atmosphere. Other favourite experiences of mine are visiting the Shandon Bells & Tower of St Anne's Church, where you can play the bells. Clients also love Cobh, its heritage and the Titanic Experience where we can also trace your ancestry. There's also captivating history of Spike Island in Cork Harbour, and let’s not forget the historic Cork City Gaol, Saint Fin Barre's Cathedral and the University College Cork.”
WORDS | REBECCA PITCAIRN
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