Aishling Moore: the Cork chef setting the Goldie standard in Irish seafood

Talent, hard work and more than a little humility have fuelled the speedy ascent of Goldie’s Aishling Moore through the culinary ranks, writes Joe McNamee

Aishling Moore talks candidly from the comfort of the kitchen in her Michelin Bib gourmet fish restaurant, Goldie on Oliver Plunkett street. Picture: Chani Anderson

In late autumn, 2019, I went with a former culinary teacher to dine at Goldie, a new seafood restaurant in Cork where the head chef and co-proprietor, Aishling Moore, was another of his former students. 

We enjoyed a lovely meal, even a few mis-steps still hinting at future potential. Afterwards, though clearly nervous, Aishling sidestepped any salving balm of praise, keener to hear criticisms, the better to learn for the future.