Seamus O’Donnell is executive chef at The Alchemist, the multi-award-winning bar and restaurant brand famed for its molecular mixology and theatrical venues. He’ll be appearing in the ‘Menu innovations in pubs’ panel session alongside Fuller’s Paul Dickinson, Young’s Chris Knights, Oakman Inns’ Ross Pike and Jay Morjaria, recent winner of the BBC’s My Million Pound Menu.
What restaurant & pub operators do you particularly admire and why?
The breakfast/brunch trend will continue to grow as it’s such a versatile day-part meal which can be easily influenced by different cuisine – Dishoom are a great example of this.
What do you feel is the key for operators to successfully compete against their competitors in 2019 and beyond?
Using sustainable and in-season produce is a must to enable you to offer the customer value for money.
What’s your bestselling dish / drink at the moment?
The stand out items would have to be our Ajinomoto Japanese range of Gyozas, Vegetable in a Spinach Pastry and also Duck, as well as our Keralan Chickpea Curry.
I am really proud of these dishes as they’re linked with our charity, ‘Foodinate’. Whenever a customer buys one of these dishes, you are buying a meal for someone who is in need in your area.
What do you see as key trends in the coming year?
Recent statistics demonstrate the impact meat has on our planet. We believe that small changes can make a huge difference and we are always looking for ways in which we can do our bit – which is why we’ve teamed up with Moving Mountains to become one of their first national restaurant partners.
The ‘bleeding burger’ is a delicious and nutritious alternative to meat, and we dare even the biggest of carnivores to try it. It’s packed with flavour and protein and will certainly satisfy as a comfort food.
What’s the most rewarding aspect of your job?
I always like to promote from within and develop people’s careers while giving them the opportunity to progress up through the ranks. I have recently launched The Alchemist Apprenticeship. We have students in Manchester and Leeds, where they will eventually become fully trained chefs with a guaranteed job at the end.
And the most challenging?
As the business expands geographically, it becomes increasingly difficult to be as involved in the units on a day to day basis.
Are you taking any steps to make your kitchens more sustainable?
We’re always working on ways to make our kitchens more sustainable and energy efficient, such as KERS Heat Recovery System which helps reduce carbon emissions, as well as offering free heat and hot water from waste energy. Knee-operated hand wash basins also offer savings in water consumption.
With the use of software called Trail, we have been able to reduce the amount of printing used for due diligence and various other pieces of paperwork, as it is all done via tablets in the kitchen.
Working with fresh produce supplier Oliver Kay, who have themselves implemented compostable packaging, enables us to reduce our waste, alongside our waste vegetable which is used for bio-fuel.
Describe the Casual Dining trade show in 3 words.
Innovative, trends, networking.
Who or what inspires you to be even better?
The people around me in life.
What’s the best advice you’ve ever been given?
Believe in yourself.
Tell us a fun fact about yourself that most people don’t know.
I have bungee jumped and skydived out of a plane stuck together with tape on the inside!
See Seamus at Casual Dining 2019
Menu Innovation In Pubs: 3.45pm in Keynote Theatre 1 on Thursday 28 February. The session will feature –
- Paul Dickinson, director of food at Fuller’s
- Chris Knights, group executive chef at Young’s
- Seamus O’Donnell, executive chef at The Alchemist
- Ross Pike, chef director at Oakman Inns & Restaurants
- Jay Morjaria, chef & food consultant, and winner of the BBC’s My Million Pound Menu
