‘A Call to Arms’ The Conyngham Arms Hotel In Slane Welcomes A New Head Chef!
The Conyngham Arms Hotel welcomes a new Head Chef, David Doyle into the fold.A Dubliner, through and through, David has taken is first leap from the safety of urban surrounds, to get a taste of country life. Born and bred in Drumcondra, David hadn’t strayed outside the city boundaries, spending a solid 9 years heading up the kitchen in Restaurant 104. Recognising it was time for change, David joined the Conyngham Arms team in July of this year, ready for a new challenge.
David has been a Chef for over 25 years, but his kitchen experience began even before that. Working in kitchens around Temple Bar from the age of 14, oddly he loved the unsociable hours, and still describes himself as ‘not a morning person’, so a career as a Chef, beckoned greatly when he finished school.
After graduating from D.I.T, David obtained plenty of skill working in City Restaurants gaining experience to head up his own kitchen.Having experienced many types of kitchen, David dabbled in industrial kitchens for a while also, the regular hours were akin to the start of his new family life at home. But, again the buzz of a busy community based establishment beckoned and David, welcomed the variety offered in Heading up a Hotel kitchen.
Since his move to Conyngham Arms, he is really embracing this new role, making his mark on the menu and introducing some new and exciting dishes for both Lunch and Dinner, such as Teriyaki Beef Salad and Fresh Field Mushroom & Leek Risotto.
“The diversity from running the Restaurant 7 days a week for Breakfast, Lunch, Afternoon Tea and Dinner, to hosting Weddings and functions in the Hotel’s beautiful ‘Lavender Suite’, I am really enjoying the challenge with my new team.”
David’s favourite food to work with is ‘game’ and is looking forward to getting in touch with local game suppliers once in season, indeed he looks forward to working with more local suppliers as he settles in and develops the menus. Unlike Dubliners, he does find a difference in the Boyne Valley palette, and one of his most popular dishes on the menu at the moment is the 10oz Sirloin Steak, but he says a simple special like “Traditional Bacon & Cabbage always goes down well with locals”.
David and his team are happy to cater for all dietary requirements. All sauces on the menu are Coeliac friendly, and gluten-free breads and scones are available on request, which can be incorporated into our popular Afternoon Tea option.