Talking to Ryan Berry, head chef at Naughton’s Hotel in Parkville was a real highlight. Ryan is thoughtful and extremely articulate in the way he talks about cooking, teaching younger staff how to navigate chef life sustainably and with joy, and how important it is to work with ethical and passionate suppliers and producers. Naughton’s is one of those beautiful pubs where the décor makes you wish it was your home. The first thing you notice when you walk in the door is the Specials board taking pride of place on the wall. Unlike many Specials boards, this one celebrates the farmers and the fishermen who provide the food on your plate. For Ryan and the team at Naughton’s, where food comes from and how it is treated from start to finish is vitally important. I loved every minute of this chat and I can’t wait for you to hear it.
