Katie Quinn is the head chef Lilliput Stores which hosts Lilliput Last every Thursday and Friday night.
Favourite ingredient
Maldon sea salt
Favourite recipe
My Nanny Esther Laffans apple tart. It’s not a secret recipe but it may as well be. I’ve tried to make it many times over the years as have other family members but it’s only perfect when she makes it.
Tricks of the trade
Brine. In Lilliput we ferment as much as possible. A byproduct of which is large quantities of brining liquid which we then use to enhance flavour in soups, sauces, salad dressings and stews.
Food Hero
This would have to be plural as it’s the chefs that I worked with in the Fumbally. I’ve never been so inspired and driven in my life.
Food Memory
Making white soda bread with my Nanny Bridget Quinn. My Uncle David and I propped up on high stools with little aprons on over our school uniforms.
The excitement of the bread coming out of the oven and unforgettable smell of melting butter and homemade raspberry is something that I’ll never forget.
Overated
Avocados.
Trend worth noting
Keep cups and compostable containers.
Best meal
Recently in a small Izakaya in Osaka, Japan where we asked for Omakase which is the Japanese tradition of letting a chef choose your order. It means “I will leave it to you.”
We had raw chicken and soy sauce, fermented squid guts, grilled chicken gizzard, stewed diakon and silken tofu with lots of ginger, spring onions and sweet nori paste. All washed down with cold local sake.
Indulgence
Always.
Favourite Instagram Account
Martha De Lacey – London based chef who does pop up dinners in her house. The content is equally hilarious and delicious
Unlikely pairing
Coffee glazed carrots. It was a plate that we put on few weeks back. The sweet and the bitter flavours worked really well together.
Utensil of choice
A black pen. You can tell what kind of day I’m having from the amount of pens in my hair.
Table for Two
Thursday and Friday evenings at Lilliput.
Lilliput Stores, 5 Rosemount Terrace, Arbour Hill, Dublin 7
