1 Michelin Star Chefs: Ahmet Dede, Head Chef, Mews

The  Staff Canteen

The Staff Canteen

Editor 13th November 2018

Ahmet Dede, is the head chef of Michelin-starred restaurant Mews in Cork, Ireland. 

After  Luke Matthews left to pursue his cooking career in Airfield Farm,  Mews took on new head chef Ahmet Dede in 2017.  Previously, Ahmet was executive sous chef for Michelin-starred The Greenhouse.  

Mews

mews seats

The Mews Baltimore Co, P81TC64, Co. Cork

Telephone: +353 (0)28 20572 

Website: www.mewsrestaurant.ie

Head Chef: Ahmet Dede

Owners: Robert Collender, James Ellis

Twitter: @mewswestcork 

Instagram: @mewswestcork

Facebook: mewswestcork

Biography 

Ahmet started working at his family restaurant back in Turkey before deciding that he wanted to be a chef. He has worked in Amsterdam at the restaurant &moshik and a range of places in Dublin. Ahmet was able to bring his skillset he has learned previously from his role as executive sous chef at Michelin star The Greenhouse. 

ahmet and gordon
Ahmet Dede and Gordon Ramsay

Mews has a strong team of chefs including Jack Lenards, the winner of the Euro-Toques Ireland Young Chef of the Year competition for 2018. Jack was mentored for his competition by Ahmet. 

The editor of the Michelin guide, Rebecca Burr describes Ahmet: “He has an inherent understanding of when to leave something alone and he’s got great technical skill and flair.” 

About Mews 

Mews opened in 2015 where chefs Luke Matthews and Robert Collender and front of house James Ellis found an old stone building in the west Cork village of Baltimore.

He said: “We came here for a specific purpose, because we knew we wanted to have an ingredient focused, coastal destination restaurant. We travelled all along the Wild Atlantic Way and nowhere had the depth of ingredients like West Cork. This place has the very best ingredients in the whole country.” 

The restaurant was awarded its first Michelin star in the 2019 guide. 

What the guides say 

Michelin Guide 

Michelin star

Menu 

Mews opens between April and end of September, serving an almost daily changing menu depending on what’s available, with a few signature dishes. West Cork is known for kick starting a food movement in the sixties by the artisans as they were self-sustaining and brought their own vision and expertise.

The restaurant wanted to showcase why West Cork is known as a leading culinary region. Mews’ tasting menu is a 3-hour experience where diners can explore the ingredients of the season in multiple courses. It has previously included ingredients such as Sherkin Island oyster, wakame and wood sorrel, plus smoked mackerel, kombu, parsley and wild fennel.

Paired with the menu is a full wine list, concentrating on natural, organic and biodynamic wines and a concise list of exceptional Irish beverages.  

Mushrooms%2C Pine%2C Lemon Balm
Mushrooms, Pine, Lemon Balm

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The  Staff Canteen

The Staff Canteen

Editor 13th November 2018

1 Michelin Star Chefs: Ahmet Dede, Head Chef, Mews