Rory Cooks for Bubba’s
Rory Morahan, “The Druid Chef”, introduced an audience to the finer points of fish cookery when he demonstrated his skills at the new Bubba’s fish mongers and café in Bray.
As guest chef at the inaugural Bubba’s Customer Evening, Rory engaged locals with anecdotes from his varied career, ranging from tales from the kitchens of five star hotels to cooking an entire deer in the centre of Wexford Town. He also encouraged cooks to be adventurous when he produced a dish of mussels laced with Baileys Irish Cream.
Bubba’s, owned by Stephen, Philip and David Hanley, the third generation of a family steeped in the hospitality industry in Dublin, is a newcomer to Bray and is dedicated to advancing local appreciation of Irish seafood.
“From childhood, as a family we ate, slept and drank the business of running good restaurants. Watching our parents work taught us many valuable lessons; that it takes the best of ingredients to produce quality food, that service is an art form and hard work never harms anyone. We worked in the family-run restaurants from our teens, through the years at college and beyond.”
Guided by their father, Padraic, the brothers opened Bubbas Restaurant and Fish Market in Dalkey, and have now expanded their business to Bray.