The Belle Isle School of Cookery

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Liz Moore

Food & Drink People | Liz Interview & Biography

Interview & Biography

Liz Moore runs the Belle Isle School of Cookery in the beautiful Fermanagh Lakelands in Northern Ireland. Liz is a talented chef who exudes warmth and enthusiasm in the kitchen. She is one of the new generation of young Irish food ambassadors concentrating on Irish food with a lighter and more modern twist. Liz grew up in neighbouring County Monaghan where her passion for anything and everything to do with food began literally at her Mother's apron strings. She learnt her skills and developed her unique style during many years of traveling and cooking throughout Europe, returning to Ireland to start her own catering company. This led to the opening of Belle Isle School of Cookery in November 2003. Her students cannot help but become as enthusiastic as she is about the kitchen and local ingredients. Her philosophy is to keep things fresh and simple.

What is your most memorable childhood 'food' memory?

This may be a slightly unusual one, but we were practically brought up on Wild Garlic soup! Beautiful, silky wild garlic leaves grow all over County Monaghan where I come from, in every wood and leafy glen. When picked young, washed and sautéed with some potatoes and onions, you can turn them into a fantastic soup that tastes mellow and sweet, not like the very strong taste of fresh bulb garlic and has a wonderful deep green colour.

What's your favourite food or ingredient 'on your doorstep'?

Wild sorrel and peppermint grow all over Belle Isle, which are great for making pesto, also there are some particularly flavoursome mushrooms that grow during the season and are a great favourite. Leaving the island, I would have to say my other favourite would be the lamb and beef that is sourced locally. I believe that it is very important that the animals we eat have had happy, healthy lives and that they are respected for their place in the food chain.

What is your favourite food secret?

Keep it simple! Whilst there are exceptions, very few dishes benefit from masses of indistinct flavours. Herbs and spices should be added to enhance the flavour, not cover it up completely! As for a real secret ... try adding 9-10 whole, red, fresh chillies to a bottle of sweet sherry and leave in a cool place for 3 months. Wonderful in soups and over fruit but use sparingly!

What food would you travel for (within the UK)?

I love to visit St. Georges Food Market in Belfast at the weekend for their wonderful plump green olives filled with crunchy almonds and the wonderful Irish cheeses.

What is your favourite seasonal food?

What a question, how could I possibly choose? Well, out of the seasons:

Spring: Purple sprouting broccoli - the asparagus of the broccoli world, delicate and best steamed or roasted.
Summer: Tomatoes warmed by the sun grown beside basil plants or courgette flowers run a close second, delicious as tempura or stuffed and steamed.
Autumn: Spinach and Chard, great in vegetables gratins or salads.
Winter: Venison, in particular, Sika deer from the Baron's Court Estate in Co. Tyrone. Delicious pan-fried or as carpaccio with hazelnut oil.

What is your favourite local food shop?

I possibly spend as much time sourcing food as I do cooking it. I like to see what I'm buying rather than just ordering it over the phone and I spend a lot of time at the butcher's. My butcher is Pat O'Doherty on Belmore Street, Enniskillen. We spend a lot of time discussing the merits of various cuts and curing of the wonderful meat he provides. He understands flavour and knows that the appropriate hanging time is vital. He sources most of his meat locally, from goose to beef.

What is your favourite eating place?

Luckily, Northern Ireland if full of good restaurants. Shanks is a real favourite, run by Robbie Millar in Co. Down. It's modern food with a down to earth touch!

What is your favourite UK pub?

Blake's bar in Enniskillen has a great atmosphere and the perfect place to relax after a long day.

What is your favourite dish or recipe?

My all time favourite has to be Roast Chicken, (I'm sure that this would be on most people's list), slow roasted free-range chicken with lots of garlic, rosemary and lemon, delicious! However, like most people who cook, my other favourites change day to day. At the moment my favourite is something we make at the cookery school a lot. Ravioli stuffed with a rosemary scented potato purée, served with pan-fried scallops and a fresh tomato dressing. The ravioli can be a lot of work, but you are rewarded as soon as you taste them!

Name an inspirational food or drink person? Why?

For a bucket full of inspiration I would have to say Michel Roux from The Waterside Inn. I have often worked with Michel and he has taught me to be attentive to detail and to always use the best available ingredients. He has huge respect for food and the people who cook it. Above all, he taught me that a professional kitchen can run calmly at top speed!