Bernard Rochford, the Executive Head Chef at Midlands Park Hotel, emphasizes the importance of local ingredients and culinary heritage in his cooking philosophy. Growing up in Portlaoise, Rochford draws inspiration from his childhood experiences, particularly those involving family meals and the homegrown produce his grandmother cultivated.
Passion for Local Produce
Rochford is dedicated to sourcing ingredients primarily from his home county. He believes that using locally grown produce not only supports the community but also enhances the quality of dishes served at the hotel. “I always keep the ingredients as local as possible, with meat from local butchers, seafood from the fishmonger, and fruits and vegetables from local producers,” he explains.
His love for comfort food shines through in his recommendations. He cites Francesco’s Takeaway in Portlaoise as a favorite for its straightforward yet satisfying offerings, particularly their Southern Fried Chicken and crispy battered sausages. “It’s comfort food done right,” he adds, highlighting the joy of meals that evoke nostalgia.
Rochford reminisces about his father’s Saturday cooking rituals, where homemade chips were crafted into the letters of his family’s names. “It made eating so much fun,” he recalls. His enduring favourite dish remains roast chicken with creamy mash and garden peas, a staple from his childhood that evokes a sense of warmth and family connection.
Culinary Inspirations and Challenges
Reflecting on his culinary influences, Rochford regards his grandmother as a pivotal figure in his journey. Watching her prepare a stew with homegrown vegetables instilled in him a deep appreciation for sustainability and flavor. He describes her bacon and cabbage as a lesson in cooking with respect for ingredients. “Her soda bread was simple, honest, and absolutely delicious,” he says.
While Rochford thrives in the kitchen, he faces challenges, particularly when it comes to dietary restrictions. “In a professional kitchen, we take allergies extremely seriously,” he notes. He expresses frustration when diners with strict dietary needs overlook these concerns, especially during dessert. “We get this a lot and it’s very frustrating,” he adds, emphasizing the need for careful preparation to avoid cross-contamination.
Rochford also fondly remembers Bisto gravy, a staple in many Irish households. “Every time I smell it, I think of home,” he shares, underscoring how certain flavors can evoke powerful memories.
His culinary experiences extend beyond personal memories. A meal at Derry Clarke’s L’Ecrivain left a lasting impression, as he described it as “simply wow from start to finish.” The tasting menu, paired with carefully selected wines, raised his expectations for what a meal can be, showcasing the art of cooking with care and respect.
One of his signature dishes, pan-seared scallops with wilted spinach, features black pudding from a local butcher, streaky bacon, and a red wine jus. This dish exemplifies his approach: combining rich, smoky flavors with a touch of sweetness from apple and saffron gel, creating a well-balanced experience.
Through his culinary journey, Bernard Rochford continues to honour his roots while pushing the boundaries of flavor and presentation. His dedication to local produce and family traditions resonates deeply within the culinary landscape of Portlaoise and beyond.
