A culinary wishlist around the world …
In My Foodie Weekend, we explore the rhythms and routines of Ireland’s top industry insiders. This month, The Unicorn chef proprietor Kristan Burness shares his ideal weekend in Dublin.
How do you tend to spend quality time off? Working in the industry means that time off can be rare, so I try to make the most of it. When I get a bit of downtime, I love getting outdoors – hiking or going for long walks to properly switch off and clear my head. I also enjoy trying new restaurants whenever I can; it keeps me inspired, sharpens my perspective and reminds me what it feels like to simply enjoy great hospitality from the other side of the table.
Kristan with actor Paul Rudd @theunicorndublin.
What’s your perfect Friday night? For me, an ideal Friday night is seeing 120 covers booked and a full house – the bar buzzing and the restaurant alive with conversation. There’s something so satisfying about seeing all the hard work my team and I put in come to life. It’s the kind of energy that makes the long hours feel worth it. And if I get a bit of time to switch off afterwards, I love nothing more than putting my feet up and watching a good film. I’m really looking forward to The Bride!, especially to see performances from Christian Bale and Jessie Buckley. It’s the perfect way to wind down after a busy service.
What’s your ideal Saturday morning – do you prefer breakfast or brunch at home or out and about? None of this brunch nonsense, I prefer breakfast at home. For me, the perfect start to a Saturday is a proper bacon and egg sandwich done right, and this is how I make it. Start off with a slice of white bread, crispy streak of bacon, lashings of butter and the perfect soft fried egg. I think keeping it straightforward and simple is the way to go. Add a cold glass of orange juice and that’s my idea of heaven before the day begins. I also love scrambled eggs on toast. We make it every day at the restaurant. To me, you can tell the makings of a good chef if they can make perfect scrambled eggs.
What’s your ideal Saturday night out? Saturday needs to be dinner at Patrick Guilbaud at The Merrion Hotel. Everything in there is perfect, from the service to the last bite. It’s not only a great dining experience, but also an inspiration for me.
Kristan with Ireland’s truffle guru Bill O’Dea @mushroomstuff_.
What’s your ideal Sunday lunch or dinner? For me, Sunday lunch has to be a proper roast. There’s nothing better than roast beef with crispy Yorkshire puddings and a dollop of horseradish, or roast lamb with mint sauce and golden roast potatoes. Of course, a perfect roast chicken with silky chicken gravy and creamy mashed potatoes is always a winner. It’s the kind of meal that feels comfortable and makes the week feel complete.
Where do you like to food shop? I love Fallon & Byrne, I could genuinely spend all my wages in there if I wasn’t careful. It’s one of those places where you go for one thing and come out with a bag full of treats. The cheese counter is incredible and has introduced me to so many new cheeses over the years, I’m always tempted to try something different. I can never resist picking up some foie gras as well and a bit of crusty bread while I’m there. For me, it’s the best food shop in Ireland, full stop.
What are some of your favourite ingredients? I’m not too fussy when it comes to cooking. I’m definitely into quality when it comes to ingredients. I have a real love for truffles and that shines through in the dishes I create at The Unicorn. Right now, I’m especially drawn to working with seasonal ingredients and fresh fish is a big focus for me. Red mullet is one of our favourites on the menu. It’s such a versatile fish that really lets the flavours of local produce shine, and it pairs beautifully with fennel, cherry tomatoes and black olives. It’s simple to prepare and cooks quickly, but always delivers a dish that feels special.
Where are your favourite foodie destinations? Milan and London. In Milan, my favourite restaurant was Le Pont de Ferr. Sadly, it’s closed now which still makes me a little nostalgic. The food there was truly out of this world and completely groundbreaking. Every dish felt like an experience, something you’d remember long after the meal was over. In London, my favourite is Bocca di Lupo. I even have their recipe book at home, so I can recreate a little bit of that magic in my own kitchen. They let you bring your own black truffle and will shave it over any dish you choose. As someone who absolutely adores truffle, that’s pure heaven.
Do you have a favourite drink? I’m a teetotaller. I don’t drink alcohol, instead I run on coffee and probably drink gallons of it. A flat white with two sugars is my go-to in the mornings. And if I’m out and want something that feels a bit special, I’ll have a non-alcoholic Peroni. It still feels like a treat, just without the alcohol.