Chef Paul Quinn heads up the new adventure in the Dylan Hotel. The Eddison is an elegant restaurant inspired by Ireland’s world class food producers. With a contemporary design, the restaurant is bright and airy with an outdoor terrace on either side. Open seven days a week, serving breakfast, lunch, dinner, brunch on Saturday and Sunday Lunch.
Each month The Eddison’s kitchen larder is re-stocked with the freshest, in-season vegetables, fish & meat from our favourite local suppliers. From the larder, the menus are designed monthly, ensuring our creative dishes are only stocked with the most prime ingredients of the season.
Here is our conversation with the man behind the food in The Eddison.
Tell us what inspired you to cook and what age you started?
I was inspired to cook by my Mum, she had a catering business at the time and I used to help her – I suppose it was more about spending time with her, watching her doing what she loved. Today, I am the Executive Chef at the Dylan hotel in Dublin.
What is your favourite food memory?
It’s more about the occasions rather than the actual meal. Family dinners growing up would be the top of that list.
Where do you draw inspiration from for your menus?
In The Eddison we draw inspiration from what’s in season, and then from each other as a team. Everyone has an input into an idea, and it grows from there. Some dishes come about quickly, others take weeks. We’re committed to showcasing the best of Irish seasonal produce, with a monthly Eddison Larder focus. The Eddison dinner menu showcases the larder ingredients perfectly, with each dish being thoughtfully designed to ensure the ingredients have an integral role in showcasing the best this season has to offer.
Have you any suppliers/ producers that stand out to you and why?
Wow yeah lots. We work with so many local Irish business here at the Dylan Hotel and pride ourselves on doing so. There are so many good producers working hard these days, it’s tough to pick just one! But at the moment we’re using Velvet Cloud’s Sheep’s Yoghurt on the menu. Also Burren Balsamics – the guys in Burren make any vinegar that I request, for example the lavender vinegar which we use in the cured monkfish dish.
How do you stay motivated and relevant within your role?
I stay motivated by my team around me. Pushing them to better themselves and watching them succeed drives me. Also staying relevant in cooking means reading, researching and constantly learning and we showcase that through the range of dishes we create at The Eddison.
What is your ultimate food indulgence?
Anything involving cheese and truffles.
What are your favourite restaurants, who are your favourite Chefs?
My favourite restaurant is Elystan Street in London, Phil Howard’s restaurant. The menus are all about the ingredients, with gimmick free dishes. They let the ingredients do the talking.
Your job in undoubtedly both physically and mentally demanding, do you have an outlet that helps you refresh & re-energise your mind and body?
I believe every job is as stressful as you let it be. Chefs are constantly being judged and are open to criticism daily. You just have to let it slide off you. Mindfulness helps you separate yourself from the pressures of constant judgement. Spending time with my family and friends reminds me of the important things in life.
Tell us what you love about working in your current role and why it is the right fit for you?
In my current role the ethos of the food offering is seasonal, Irish, fresh and clean. Our menus at The Eddison restaurant, reflect that. The love of the job comes from the team you surround yourself with. I think I am lucky, as in my humble opinion (!) I have the best team of Chefs in the country at the moment!