Saturday with chef Adam Nevin: I’m quite young in terms of winning a Michelin star

The Morrison Room at Carton House was recently awarded a coveted Michelin star. Having started in the restaurant business as a kitchen porter in his local cafe at 15, Head Chef Adam Nevin (30) talks through a typical Saturday

Adam Nevin: When other young people were going to the pub and partying, I was busy working and learning my craft

08.00

I’ll wake up, shower, and grab a coffee. Myself and my mam will drive to Carton House to walk our dog Polly. My parents are my number one fans. They were young when they had me so they are more like best friends.

10.00

I head to the kitchen where I greet the chefs and check in with everyone. We round up our orders and then I get the stocks and sauces on the go. Hours of work go into them and we’ve had brilliant feedback.

Our six chefs start early in the morning, though our first customer won’t arrive until 6pm. There are a lot of elements to every dish and a lot of work to be done. Most of my team have been with me from the start. It is a lot easier to work to a high standard when people are on the same wavelength.

I’m quite young in terms of winning a Michelin star but I’m a firm believer in getting back what you put in. When other young people were going to the pub and partying, I was busy working and learning my craft. I believe if you knuckle down in your younger years, it’s easier to learn, and you have more energy to pour into things.

11.00

We get our fish every day from Wrights and Glenmar Shellfish in Cork. It takes an hour to prepare the fish and the same with the meat. I’ll ask my team if they need a hand and will float between them for a couple of hours.

14.00

The restaurant manager, maitres d’ and waiting staff arrive. Myself and the manager will go through the menu and discuss the dishes in detail. It is really important to work with a competent and experienced front of house team — hours of work have gone into the food we produce so I make it my business to ensure that they are well briefed. The Irish food scene has grown, so it’s important to ensure that we provide the best possible food and service from beginning to end.

15.00

I’ll deal with the stocks and sauces again and check in with the other chefs to make sure they’re on track for the evening. We have staff food — I like to make sure everyone is well fed and properly fuelled for the evening.

17.00

By 5pm the chefs’ stations will be set up and the sous chef and I will taste everything ensuring that all the food is seasoned correctly and on point.

17.30

I attend a briefing with the front of house — checking the bookings and making sure we are aware of any celebrations and dietary requirements. I give the floor staff a quiz to ensure they know everything about the food that will be served that evening.

18.00

The first guests start to arrive and service takes off. By 7pm we are in the thick of service. Myself and the other chefs will go out at times to speak to the guests. It’s really nice for the guests to interact with the chefs but also for the chefs to interact with the customers. My team is young so it’s a great way to build their confidence and to give them pride in what they do.

I would describe myself as a perfectionist — even as a child I had a good eye for detail. There is a difference between being a chef under someone else and being a head chef. Moving into that leadership role has been challenging. I have been through tough kitchens and know how it feels to be treated badly. I have learned how to be, but also, how not to be.

22.00

During service the adrenaline is flowing and there is no better feeling when things are going smoothly. Service starts to wind down at around 10pm and we will be finished by around 12.30. We might go for a pint — it can be hard to go straight to bed because your mind is going 100 miles an hour.

01.30

I’ll get home around 1.30am. Our hours are long but we do four days on and three days off, so we have the opportunity to rest. On my days off I like to walk the dog and to eat out. I visit London every few months — I have lots of friends there. The food scene is amazing and you don’t have to wait an hour for a train. Favourite spots at the moment are Kiln in Soho and Dorian in Notting Hill.

I’ll go to bed and then it’s up again at 8am to prepare for Sunday lunch. After work I’ll have a couple of pints and head home with a takeaway from the Golden Palace in Maynooth.

The Michelin Starred Experience is available from €720 for one night and includes accommodation in a Manor House Deluxe Room, a welcome amenity on arrival, a Tasting Menu for two in The Morrison Room, and breakfast. For visitors to the restaurant only, the Tasting Menu costs €150 per person.

www.cartonhouse.com