Bernard Rochford, the Executive Head Chef at Midlands Park Hotel, draws inspiration from his roots in Portlaoise to promote local produce. Rochford, dedicated to supporting his community, emphasizes sourcing ingredients from nearby farms and markets, ensuring that the essence of his culinary creations reflects the flavors of his beloved home county.
Childhood Memories Fuel Culinary Passion
Rochford reminisces about his childhood, where food was an integral part of family life. His father often took charge of Saturday meals, crafting homemade chips that stood out not only for their taste but also for their creativity. “He would cut our names into the chips and arrange them on our plates,” Rochford recalls. These memories highlight how food can create joyful experiences for families.
Among his favorite dishes, Rochford cherishes the simplicity of roast chicken served with creamy mashed potatoes and garden peas, a staple in his household. This dish serves as a reminder of home, evoking a sense of comfort and nostalgia.
While he enjoys cooking for family and friends, he expresses frustration with diners who disregard dietary restrictions. “In a professional kitchen, we take allergies extremely seriously,” he explains. Rochford highlights the challenges faced when guests who have strict dietary requirements opt for desserts that may contain allergens, creating potential health risks.
Grandmother’s Influence on Culinary Philosophy
A significant influence on Rochford’s culinary journey is his grandmother, whom he describes as his “culinary hero.” Watching her prepare meals using vegetables she grew herself instilled in him a deep appreciation for sustainability and fresh ingredients. “Her bacon and cabbage, made with cabbage she grew herself, was a lesson in flavor and sustainability,” he notes. Additionally, he fondly remembers her soda bread, which he describes as “simple, honest, and absolutely delicious.”
Rochford’s professional approach mirrors these values. He aims to create dishes that are not only flavorful but also sourced responsibly. One of his signature creations features pan-seared scallops paired with local black pudding, streaky bacon, and a red wine jus. The dish encapsulates the essence of his philosophy: that food should be prepared with care and respect for the ingredients.
His admiration for culinary excellence is also reflected in his experiences dining out. A memorable meal at Derry Clarke’s L’Ecrivain left a lasting impression. “The tasting menu with wine pairings was simply wow from start to finish,” he says. The presentation and flavors elevated his expectations for dining, reinforcing his commitment to quality in his own kitchen.
Rochford remains dedicated to showcasing local flavors, believing that good food does not require expensive ingredients but rather a passion for cooking. He continues to advocate for local suppliers, ensuring that his dishes resonate with the community’s identity.
One nostalgic element in Rochford’s kitchen is Bisto gravy, which he regards as an ultimate Irish cupboard staple. The aroma of Bisto evokes memories of Sunday roasts, further connecting him to his culinary roots.
As Rochford continues to innovate at Midlands Park Hotel, his journey reflects a blend of tradition and modern culinary practices, all while nurturing a deep connection to his community. His commitment to local produce and sustainable practices not only enriches his dishes but also serves as an inspiration for aspiring chefs and food enthusiasts alike.
