Meet our Chefs – Martyn Whyte
Here in Doolin, you can experience fresh, locally inspired dishes during your visit. Dine like a local and enjoy the tastes of the wild Atlantic and Burren region. Doolin is a culinary hub and is home to some great local restaurants, cafés, eateries and B&B’s.
Our culinary experiences are fueled by passionate chefs who work in our hospitality businesses. Nowhere else in Ireland will you find such attention to detail and variety of flavours.
In the sixth of our series of Meet the Chefs, we meet Chef Martyn Whyte of Glas Restaurant at Hotel Doolin. Home of the 30 mile menu, at Glas, their team believe passionately in bringing the local community into the kitchen. “We are proud to bring you this 30-mile menu where every ingredient is sourced in County Clare not more than 30 miles ‘as the crow flies’ from our hotel.”
Can you tell us a bit about yourself and how you got into professional cookery?
My name is Martyn Whyte. I’m from Lisdoonvarna originally. I’m 26 and I’ve been cooking professionally for about 8 years now. I started off in pot wash here at the hotel when I was 16 and worked my way up. After my leaving cert I went and studied architecture in limerick but discovered it wasn’t for me and decided to commit to cooking full time. I continued to work at the hotel for another year before moving to Dromoland Castle. I spent 5 years in Dromoland and in that time completed a culinary apprenticeship with them. After that I moved to Bullaun, just outside Loughrea and worked in Lignum restaurant for the last year. In September I moved home and took up a position here in the hotel running Glas restaurant.
Tell us about where you work in Doolin and your favourite thing about your job.
I work in hotel Doolin. One my of my favourite things about my job is having access to all of the beautiful products the Burren and Clare has to offer. On a daily basis I get to work with some incredible producers to bring some of my ideas to life.
What is your favourite dish to make at work and why?
My favourite dish to make at work is the venison dish that is currently on the tasting menu in Glas. It’s 2 week dry aged venison cooked over the fire, with some celeriac from Moyhill farm that’s been cooked in the wood oven and then smoked in hay, with a sloe berry venison sauce. Nice and simple but using some great products from Clare.
Tell us about your favourite local produce.
My favourite local produce is St Tola’s goat cheese. We use it extensively here in the hotel and we are lucky to have it so close to us. A special mention has to go to Annie and Ronan Nolan for their amazing vegetables but in particular their potatoes, which are incredible!
What is your favourite thing about Doolin?
My favorite thing about Doolin has to be the people. From working and living nearby I have met so many wonderful people over the years. The memories and encounters I’ve had, will stay with me forever and were a large part of the reason I wanted to move back!
Find more information on Glas Restaurant here.
Meet the chefs of Doolin on our Instagram Reel here.
Be sure to explore the rest of our website to find out more information, or to plan your next visit to beautiful Doolin in County Clare.