Cormac Vesey has been appointed as the new Executive Head Chef at Cahernane House House and is set to bring Cahernane on an exciting new culinary journey. His focus on food provenance and seasonal ingredients lie at the heart of everything he does and is the cornerstone of his cooking. “For me, great food is made with great produce, it’s about knowing where it comes from, how it’s grown or produced. The passion and care that goes into creating premier produce is reflected in the final plate of food, so it’s essential that the raw materials that come into my kitchen are of the very highest standards. Cooking with the seasons allows me to find the best that nature offers, what could be better than locally foraged mushrooms or herbs picked just a few hundred metres from my kitchen door? Great food is a celebration of the seasons, it’s when the ingredients should be allowed to sing– even something as simple as in-season mushrooms, winter cabbage or hand-foraged herbs can be the star on the plate.”
A native of Dunshaughlin Co. Meath, Cormac is a graduate of the Waterford Institute of Technology where he studied Culinary Arts. Over the years he has honed his skills in kitchens in New Zealand, England, Canada, and the South of France where he worked as a private chef for a high-profile client in the glamourous location of St. Tropez. He also worked at several well-known restaurants and hotels in Ireland including the Cliff House Hotel which has 4 AA Rosettes and 1 Michelin Star and the Five Star Killarney Park Hotel in Killarney and Waterford Castle Hotel among others.
Cormac’s love of travel has also had a huge influence on this cooking, “I was lucky enough to work with some really great culinary teams all over the world and when you are young you just want to learn and experience as much as you can. Travel has had a big influence on my cooking style and when you work abroad you meet people from different backgrounds and different cultures which is just so important and interesting.”
Now, Cormac brings his put his culinary skills to our 2-AA Rosette Herbert Restaurant which is famous for serving up some of the finest cuisine in the southwest of Ireland, with the kitchen producing consistent, beautiful plates of food.
Our Herbert Restaurant and Cellar Bar, at Cahernane House Hotel offer various dining options for guests and visitors. The Herbert Restaurant is our fine dining restaurant while the Cellar Bar serves casual fare, cocktails, and artisan gins and beers.
To experience some of Cormac’s delicious dishes, Cahernane are hosting an exciting evening called ‘A Taste of Cahernane’ on the 11th of November where you can enjoy an eight-course tasting menu prepared by Cormac Vesey and his talented culinary team. The evening is available for both residents and non-hotel residents and is priced from €65 per head for the 8-course dining experience. See Tasting Menu
For more information or to book your place at the table for Taste of Cahernane 2022 – call (064) 663 1895.
