JP McMahon started cooking from the age of 15. In being self-taught JP learnt a lot from books and working in various restaurants. In 2008 he came across the opportunity to open his very own restaurant and over the years since he has had the chance to work in many prestigious kitchens.
He’s spent time with Albert Adria at Tickets as well as Clare Smyth at restaurant Gordon Ramsay. Although JP is the only chef in the family his three brothers work in front of house at restaurants, two of which have helped out in his own restaurants.
Potato and whey
Food Style
His restaurant Aniar is led very much by the ingredients. By looking at what’s in season and focusing on three or four elements exclusively JP is able to get the maximum flavour out of them. An interesting method used in his kitchen is that of fermentation.
There is a popular fermented barley dish on the menu, the garnish in which changes a lot however the barley is fermented and
cooked so it has a sour taste. Along-side this JP McMahon is a big fan of foraging but as a lot of foraged stuff is hyper seasonal you can only get your hands on it for a short period of time. One of his most favoured products is seaweed, within the menu at Aniar they have four different dishes featuring seaweed in four different ways.
Some dishes use the seaweed raw, dried and even pickled. Another interesting way they have incorporated seaweed is in the desert menu where a seaweed ice cream is featured.
Teaching/Food on the Edge
Although JP is often still found cooking he does enjoy the practical side of the business including public speaking and teaching up and coming chefs. His restaurant Aniar has a small boutique cookery school that takes on six students taking place on a Monday evening when the restaurant is closed. The cookery school was originally aimed at those who thought they may not be good enough to learn in a Michelin star kitchen.
The idea behind it was to teach others new skills and change people’s perceptions. JP McMahon is also the Symposium Director of Food On The Edge a two-day Food Symposium featuring top international chefs from all over. The conference was set up as a none profit conference to make good food accessible for all. The aim of the symposium is to challenge your perspective and connection on food. It is also to excite and inspire action through debate and dialogue.
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