Salt Reduced Chicken Noodle

Our Continental Chefs

Chef Profile: John Doyle

John Doyle is a proud Irishman and a leading Continental chef. His love for his homeland is only beaten by his other great passion - food.

Irish & Proud

John Doyle is a proud Irishman and a leading Continental chef. His love for his homeland is only beaten by his other great passion - food.

John first discovered his talent for cooking as a young man under his grandma’s guidance, as he developed an appetite for fresh, simple, seasonal dishes. As his love for cooking blossomed, a career in the kitchen beckoned – one that John embraced with all the heart and gusto you would expect from a future Continental chef. 

A Chef for 16 Years with Continental

Now, as one of our dedicated chefs, John still draws inspiration from his Irish roots, often choosing classic Irish ingredients like root vegetables, lamb, seafood and, of course, Guinness.

John is forever looking for new flavours and techniques; fusing together different tastes to create exciting new recipes is something of a specialty of his. His continual search for new cooking methods has lead to the creation of the cook bag, as well as the unique blends of herbs and spices to be used with it. 

The creation he’s most proud of, though, is ‘Kofte Harci’. It’s a simple meatball mix that’s very popular with Turkey, because it gives homemade meatballs a tasty, unique flavour – it is an affirmation of how John gets the best flavours from combining ingredients in just the right balance. 

He’s even a fully-fledged ‘Küchenmeister’ – one of the highest qualifications a chef can attain in Germany. It means he’s a master chef! 

Favourite Flavours

When it comes to cooking at home, John’s all-time favourite dish is not just an Irish-inspired recipe, but also another example of his talent for creating new combinations that work beautifully together. His Seafood Chowder uses fresh-shucked oysters, fried with delicious black pudding, and served with a pint of Guinness – just grand! 

John wears his passion for great flavour on his sleeve - on the chef’s whites he wears every day in the Continental kitchen! It’s how we know there are many more delicious new ideas still to come from him, ideas to help you get the best flavour from every dish you make. 

John’s Kitchen Wisdom 

  • Stop bacon shrinking when you cook it by running it uncooked under the cold tap, and gently it patting dry with absorbent kitchen paper towels before cooking. 
  • Plan your meals a week ahead of time so you only buy what you need - that way, you avoid wasting food AND money. 
  • If you’ve made a savoury dish that’s a little too sweet, place a slice of toasted white bread to top to soak up some of the sugar.  
 
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