+34Chef John Whyte shares his lifelong passion for food and his role in establishing Armagh as a food destination, including an upcoming Sushi Cookery Masterclass.
John Whyte shares his life in food, from his earliest memories to his favourite flavours and culinary inspirations.for the past 12 years, following a decade at Belfast’s Hastings Europa Hotel, John has spent decades in professional kitchens, building a career around great food, quality ingredients and a passion for showcasing what the local region has to offer.
Over the years, he has played a pivotal role in establishing Armagh as a destination for food and leisure. As an active member of the Food Heartland Forum, John is a passionate champion of local artisan suppliers, bringing their produce to diners from home and abroad while helping to put the people behind Armagh’s food scene on the map.
His commitment and culinary skills have also helped the Armagh City Hotel retain its Taste of Ulster recognition for more than eight years under his leadership. For John, celebrating Armagh’s food is about putting its producers, ingredients and flavours firmly in the spotlight. That passion has seen him become involved in the upcoming, taking place from 3–6 September, where he will celebrate the county’s food and drink offering with a Sushi Cookery Masterclass on 3 September.
Here, John shares his life in food. As a child visiting my grandad’s every Sunday and eating his legendary vegetable broth. His secret was cooking the broth with a ham shank or a whole chicken. The bone stock made all the difference!
Food, taste, flavors and smells always remind me of good times. Food is something best shared with family and friends, and so it has always been like an extension to my family. Helping my mum make scones, apple cakes and Irish stew for Halloween. I always remember trying to dig out hard turnip lanterns with a spoon and adding it to the stew.
Hard graft, but worth it! From an early age I loved to watch cookery programmes and loved to experiment and trash my mum’s kitchen. I particularly liked watching Keith Floyd and his travels around the world. I then got a part-time job helping the chef in a Belfast Café and it all started from there.
I think my mum was secretly glad I got a job and left her kitchen alone! At home, on a Saturday morning with family and it’s smoked salmon, poached eggs, toasted sourdough and Burren Balsamic vinegar. What would your last meal on earth be? Spaghetti bolognese with loads of strong cheddar cheese!
The scene is always changing and pushing the boundaries with a great blend of young and older chefs leading the way forward for Ireland. Times are tough at the moment, but it always inspires me how the culinary world changes and adapts so quickly. With cooking there is never a dull moment, and the changing of the seasons brings new and exciting ingredients.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you? Eating with family and friends is so important for our social and well-being. It creates bonds and experiences that last a lifetime. Good food is also the best medicine for achieving a long life and happiness.
Food for thought — What are some areas for improvement within the Irish food/restaurant/hospitality scene? As an industry we need to sing more about the advantages of being a chef, waiter or waitress. In Europe these are all seen as great professions to be in. In the UK and Ireland, it is unfortunately still seen as a stop gap to something else.
This really needs to change. Hospitality is one of our country’s biggest industries and it deserves better recognition of this. I visited a local snail farm in county Armagh. This is not everyone’s cup of tea, but I was completely blown away by how these tiny animals can be sustainably farmed.
The snail slime is used for expensive face creams and cosmetics. The snail meat is used for high protein body building powders and the shells ground down and used for fertilizer. The snail eggs are also used in high end restaurants around the world as caviar. Nothing is wasted and the snails love our damp Irish climate!
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member. My good friend and Sous Chef David Ellingham who has worked with me for over 20 years. His passion for great food, teamwork and dedication has been the backbone of our kitchen at the Armagh City Hotel for many years. The careful choice of ingredient combinations on the menu.
A knowledge of local, seasonal ingredients and artisan producers. The presentation of the restaurant, its staff and ambiance. A great wine menu, local beers and Armagh craft ciders. The whole meal and service should be an experience from start to finish.
John Whyte Armagh Food Culinary Arts Local Produce Taste Of Ulster
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