1 Michelin Star Chefs: Enda McEvoy, Head Chef, Loam

The  Staff Canteen

The Staff Canteen

Editor 13th December 2017

Enda McEvoy is head chef of the one Michelin starred, Loam in Galway, Ireland.

Enda McEvoy was born in Virginia, County Cavan Ireland where his parents owned a farm and grocery store.

Loam

Loam

Geata na Cathrach, Fairgreen, Galway

Websitehttps://loamgalway.com/

Tel: 091 569 727
Email: info@loamgalway.com 

Opening hours: Dinner: Tuesday – Saturday: 6.00pm – 11pm; closed Sunday and Monday

Facebook: Loam Galway

Twitter: @GalwayLoam

Instagram: @loam_galway

Biography

He got his first job as a kitchen porter in Germany at the age of 17. On returning to Ireland later in life, Enda studied English and Sociology at NUI Maynooth. Once deciding to become a chef Enda travelled Europe learning and training all over in order to develop his skills.

Enda McEvoy by Julia Dunin Photography
Enda McEvoy by Julia Dunin Photography

Returning to Galway he worked at Nimmo’s Restaurant and Sheridan’s on the Docks later moving to Aniar, where in 2012 he earned his first Michelin star.

Before being approached by JP McMahon and Drigín Gaffey to join Aniar, Enda had previously worked with renowned Copenhagen chef, Rene Redzepi at the chefs’ former two Michelin starred restaurant, Noma in Copenhagen.

Alongside his wife Sinead, he set up his restaurant Loam – which translates to ‘rich, fertile soil’ - in 2013 following his departure from Aniar. Enda earned a star in the Michelin Guide for Loam in 2015 which he has since retained. He was also named ‘Best Chef in Ireland’ at the 2016 Irish Restaurant Awards.

What the guides say

Michelin Guide

michelin star

Local produce

Enda is a big believer in using local produce and helping out the community around him by using produce closer to home. Out of all the vegetables served at Loam 80% come from a local grower called Leaf and Roots. Enda meets with Leaf and Roots regularly to talk about what’s going to be planted, what will work and what won’t. Using local produce is such a big passion to him that he is even making it his mission to pass this way of working on to the younger generation of chefs. As part of this he takes on two stages each summer offering them the experience of spending time on farms helping with the harvest and going to the market.

Food style and menu

Enda’s food is a representation of traditional Irish cuisine with a modern twist. His menu is always subject to change using only the freshest new ingredients that come in and out of season throughout the year. Enda sits down with his suppliers each season to decide what needs planting, from this he is able to form the beginning of his menu for the following year. Although using mostly the same ingredients he tries not to repeat any dishes from the year before and tries to use different varieties of the same plant to see what works.

Vidoes with Enda McEvoy:

The  Staff Canteen

The Staff Canteen

Editor 13th December 2017

1 Michelin Star Chefs: Enda McEvoy, Head Chef, Loam