John Wyer

Chef John Wyer's culinary philosophy is rooted in a profound commitment to authenticity, value, and an unconventional approach to the restaurant industry. He eschews the pursuit of fleeting fame, instead channeling his energy into the craft of cooking and the creation of a genuinely hospitable dining experience. His ethos is encapsulated in his desire to establish a 'simple restaurant' that consistently delivers 'lovely food,' ensuring guests feel valued without being overcharged—a commitment to 'under-sell and over-deliver.' This vision translates into an offering characterized by innovation and exceptional value, reflecting a 'Scandi style' that likely emphasizes seasonality, clean flavors, and thoughtful preparation. Wyer's cooking is noted for its distinctive character, described as 'marching to the beat of a different drum' and 'challenging to categorise,' suggesting a unique culinary voice that prioritizes substance and a personal touch over trends. The evolution of Forest Avenue into a high-end food store during challenging times also showcases his adaptability and pragmatic vision for business sustainability, always with an underlying dedication to quality and service. John Wyer's technical style is best characterized by its innovative, yet unpretentious, 'Scandi style' influences, focusing on harmonious flavor combinations and presenting dishes that are both imaginative and accessible. While specific details on intricate plating techniques are not extensively detailed, the emphasis on 'good value food' and a 'simple restaurant' implies an approach where quality ingredients and expert execution speak for themselves, rather than relying on overly elaborate presentations. His approach to flavor is exemplified by dishes like his renowned 'mushroom broth with pearl barley, celeriac, mustard, ham and lovage.' This dish showcases a masterful blend of earthy, savory, and subtly piquant notes, demonstrating an ability to elevate humble ingredients into a sophisticated and comforting experience. The combination of root vegetables, umami-rich mushrooms and ham, balanced by the freshness of lovage, highlights a sophisticated palate and a nuanced understanding of ingredient synergy. His cooking defies easy classification, suggesting a fluid, intuitive mastery that serves the guest experience above all.

Career

• Chef-Owner at Forest Avenue, Dublin
• Owner at Forêt, Dublin
• Owner at Little Forest, Blackrock
• Owner at Una Bakery, Ranelagh