Mark Moriarty

Welcome to Real Health with me, Karl Henry.

Folks, how can we make everyday meals more delicious without making cooking more complicated? Well, award-winning chef Mark Moriarty has built his career around bringing professional cooking techniques into the home kitchen.

In his new book, Everyday Delicious, it's all about simple habits, confident seasoning, and getting more from the ingredients that we already have.

He joins us to share his approach to cooking well every day and tells us all about his new studio as well.

There was a bit of that.

And there was also sitting down and identifying where the business could go, the opportunities, and what we needed to take full advantage of.

The groundwork, I'd say, I would have done over the last probably 10 years in, without sounding like an arsehole, building this brand, brand Mark Moriarty.

And the next step was to put bricks and mortar around it.

But he also knew that he didn't necessarily want to spend the rest of his life slaving over a hot stove.

It's a philosophy that has served Mark Moriarty rather well.

First and foremost, he's a chef at just 23, crowned the world's best young chef and has since built a career as a TV host, bestselling author, food writer, entrepreneur, podcaster, the list goes on.

And now, having spent years building a career outside the traditional restaurant kitchen, he's finally opened one of his own.

And we're off to a good start.

The key success will be, will it be as busy in year three and five? I hope it will.

But I'm very proud, particularly of the team I've hired, that we can now really start to expand this Mark Moriarty brand that was never really a plan, but it's come about that way, into really taking advantage of all the different strings we have, be it media or the work in the US or the restaurant.

And it's very exciting getting up in the morning.

Thank you very much.

Mark Moriarty's studio in Wilton Park in Dublin is both a working creative studio and a restaurant where diners can experience his food in what is also a TV and content space.

And as if all of that wasn't enough to be dealing with, he's also a brand new book out, which is called Everyday Delicious.

And not alone that, talk about triplets, a new restaurant, a new book and a new baby.

Mark Moriarty, good morning and welcome.

Good morning,

Pat.

I tend to do that a

We're back with a very special edition of Today Food thanks to three incredible chefs, Irish chefs.

First up, we got Mark Moriarty from Dublin, uh, chef and partner at The Dead Rabbit [laughs] in New York.

[laughs]

Traveler.