The Lazy Chef

Cork (1x1)

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In this first episode of the series, Simon visits Cork. ‘The Rebel County’ is famed for its influence on the artisan food movement so it’s a must stop for Simon. And with a coastline spanning in excess of 1000km there is some superb seafood on offer. Simon’s first port of call is Toonsbridge Dairy, where Toby Simmons of the Real Olive Company and Johnny Lynch have joined forces to bring Italian Water Buffalo to Cork. The mozzarella is made daily and Simons gives a helping hand in return for some mozzarella that marries the best of the Irish terrain with the authentic processes. With his cheese sorted, the ‘cheatza’ pizza needs a few lazy touches so a trip to the renowned English Market is required. The market is a social hub for the city that has nurtured, embraced and pushed forward the food industry across the whole county. After all that hard work it’s time for a pit stop at the famous Deasy’s of Clonakilty for a little sweet treat. The Head Chef, Caitlin, shows Simon how to make a famous Sicilian dessert – Cannoli! Cork is a mecca for seafood and Simon’s one tray - Shellfish Roast, is using some of the best on offer. A trip to Bantry Bay where Murphy’s Mussel Farm is based allows Simon to get the freshest mussels straight off the ropes. Then on to the harbour village of Union Hall where Simon pinches some of Peter’s Fresh Fish Seafood Deli’s ‘Rebel’ prawns. Along his adventure Simon will be rustling up food that will appeal to the Irish public, blending traditional with a modern international twist and finished with a sprinkle of lazy, proving that you don’t need to compromise on taste to cook lazy!