Interview with Aonghus O’Reilly: Chef at the Phoenix Restaurant

Today we have been talking to experienced Head Chef at the Phoenix Restaurant, Aonghus O’Reilly who has kindly agreed to meet us and answer our questions.

Aonghus joined Phoenix Restaurant in August 2012 and he is delighted to be working with a like-minded team and Phoenix’s management. His position also involves more sociable hours than Aonghus’ previous jobs therefore he is enjoying having stability and has more time for his family.

The positive aspects about working with Compass Group that appeal to Aonghus are corporate structure, regulation and straightforward ideas.

The company’s policies provide great guidance and add to professionalism and future prospects. There is a contracted food supplier for the Phoenix. At this stage Aonghus has become familiar with customer preferences and how these preferences dictate their purchases.

Interesting things to know about Aonghus:  

The most essential item in the kitchen: knife -” can’t do anything without it” admits Aonghus.

Favourite ingredient: Celeriac

“It is a root vegetable with a creamy texture and firm flavour. It is beautiful in soups and roastings…” – how Aonghus describes it would make it sound appealing to anyone although it may sound, on first hearing, as being just another insignificant root. Aonghus makes one to imagine the dish and want to try it. It is apparent how much passion he has for his profession.

Chef inspired by: Ed Cooney Executive chef in Merrion Hotel is a great mentor that Aonghus keeps in touch with because of the confidence that Ed showed in him from his early years as a chef. He still keeps in touch with Ed who is an excellent contact.

Cook Books: Aonghus has more than 120 cook books! He could buy a book just because of one recipe but he does not like getting cook books as presents. 

Having eaten at the Phoenix Restaurant for the past half year every day we could highly recommend it to anyone to enjoy its rich nutrition and fresh ingredients prepared by Aonghus.

The picture in this post is used with the kind permission of Aonghus O’Reilly.

5 A Day @ The Phoenix.

Almost all fruit and vegetables count towards your 5 A DAY, making it easier than you may think to have a balanced diet each day. Here are some examples of what is advised from the NHS.

• Fresh fruit and vegetables.
• Frozen fruit and vegetables.
• Tinned or canned fruit and vegetables.
• Dried fruit, such as currants, dates, sultanas and figs.
• Fruit and vegetables cooked in dishes such as soups, stews or pasta dishes.
• A glass of 100% fruit or vegetable juice counts as one portion a day.
• Smoothies made from fruit and/or vegetable may count as more than one portion but this depends on how they are prepared.
• Beans only count as one portion a day, no matter how many you eat.
• Fruit and vegetables in convenience foods, such as ready meals, pasta sauces, soups and puddings.

However a word of caution in regard to ready-made foods: they can be high in salt, sugar and fat, so you should only consume them them occasionally or in small amounts. You can find the salt, sugar and fat content of ready-made foods on the label.

Remember 80 grams of fresh fruit and vegetables constitutes a single portion, so 400 grams (nearly a pound) is required each day. It is best that these are a mixture of fruit and vegetables and that we also have a variety of different colours of different fruit and vegetables each day as it is the various pigments that make up the colours that act as powerful antioxidants.

Nutrition at Phoenix Restaurant

Nutrition is the study of food at work in our bodies, our source for energy, and the medium through which our nutrients can function. There are six main categories of nutrients: carbohydrates, fats, minerals, protein, vitamins and water. Independently and cooperatively nutrients play a key role in the creating a stable and healthy environment for our bodies.

The Phoenix Restaurant at The National University of Maynooth, owned by Compass Group Ireland has incorporated more promotions and schemes to help consumers and staff alike become more aware of their calorie intake and the elements of the meals on offer. The restaurant offers a fantastic menu that supports all of your dietary needs. Catering for all, Phoenix has delicious pastas, succulent meats (chicken, beef, ham, pork), and fresh fruit and veg. Along with the healthy salad bar the restaurant offers students some tasty treats such as daily pizzas, burgers, chips, baguettes.

“The Phoenix is a nice place to chill and to get some great food. The Phoenix has a great selection and the food is always freshly cooked and well-priced. As a student it’s hard to cook to the same high standard as Phoenix. Our trainer recommends us to eat there to get the necessary nutrients for maximum potential in training” says Gary Hurley (Paddy Harrington Golf Scholar & Irish International).