Renowned for his commitment to local produce, Bernard Rochford, Executive Head Chef at Midlands Park Hotel, shares his culinary journey rooted in family traditions and sustainable practices. Growing up in Portlaoise, Rochford draws inspiration from his grandmother, who cultivated her own vegetables and created meals that left a lasting impression on him.
Rochford recalls, “My grandmother was my culinary hero. To see her make a stew using the vegetables she grew in her garden was inspirational.” This early exposure to cooking ignited his passion for food and sustainability, emphasizing the importance of using locally sourced ingredients. He continues to champion this philosophy in his role at Midlands Park Hotel, where he strives to support local farmers and artisans.
The chef has a particular fondness for Francesco’s Takeaway in Portlaoise, known for its comforting offerings. “You can’t beat their southern fried chicken, crispy battered sausages, and divine chips,” he says, highlighting the simplicity and pleasure of good comfort food. For Rochford, food is not just about taste; it is also about the joy and memories it creates.
Reflecting on his childhood, he fondly remembers family meals, especially his father’s Saturday cooking. “He used to cut the letters of our names out in the chips and carefully arrange them on our plates. It made eating so much fun.” His favorite dish remains roast chicken with creamy mash and garden peas, a timeless meal that continues to bring comfort and nostalgia.
Rochford expresses his distaste for chicken liver, a childhood aversion that has persisted. He recalls trying to mask the flavor with brown sauce, saying, “That dislike has never gone away.” However, his passion for cooking and respect for ingredients are evident in his professional kitchen.
Innovative Dishes and Culinary Experiences
In his culinary creations, Rochford combines traditional flavors with innovative techniques. One standout dish is pan-seared scallops paired with wilted spinach, local black pudding, streaky bacon, and a red wine jus, complemented by apple and saffron gel. “The scallop’s sweetness pairs beautifully with the rich, smoky flavors of the bacon and black pudding,” he explains. This dish has become a crowd favorite, showcasing the local produce he is passionate about.
Rochford has also shared his admiration for the tasting menu at Derry Clarke’s L’Ecrivain, where he was captivated by the presentation and flavor combinations. “It all blew me away and set a new standard for what a meal could be,” he reflects, emphasizing that exceptional cooking need not rely on expensive ingredients but rather on care and experience.
Despite his commitment to culinary excellence, Rochford faces challenges in catering to diners with strict dietary restrictions. He expresses frustration when guests request gluten-free options but later disregard those needs at dessert. “In a professional kitchen, we take allergies extremely seriously,” he states, underscoring the importance of maintaining safety and respect for dietary needs.
Embracing Tradition and Innovation
Rochford’s culinary journey is deeply intertwined with his love for family and local traditions. He fondly recalls the comforting aroma of Bisto gravy, an Irish staple that evokes memories of home. “Every time I smell it, I think of home,” he says, illustrating how food connects him to his roots.
As he continues to navigate the culinary landscape, Rochford remains dedicated to his mission of promoting local produce while creating memorable dining experiences. His passion for cooking, combined with a respect for tradition and sustainability, positions him as a significant figure in the culinary world, inspiring both his team and the next generation of chefs.
