Paul McDonald

Chef Paul McDonald's culinary philosophy at Bastion is deeply rooted in a reverence for Irish produce, transforming it into an intricate yet "pared-back" eight-course tasting menu. His ethos champions "consistency, good dishes, and balance" as the cornerstones of achieving culinary distinction. He prioritizes an authentic experience over mass appeal, evident in the decision to reduce restaurant seating to 36 to accommodate a "more complex" menu, a move that allows for heightened focus on detail and artistry. McDonald is described as confident in his cooking but not "shouty or outgoing," preferring his food to speak for itself rather than engaging in self-promotion. This quiet dedication underpins a vision that celebrates local ingredients, transforming them through meticulous preparation and a playful, inventive spirit. His commitment extends to fundamental elements like bread, where he insists on 100% sourdough, often incorporating local stout like Guinness, with all his breads undergoing a minimum of 24 hours of fermentation to fully develop their nuanced flavors. This dedication to craft, local sourcing, and a refined, balanced approach defines his distinctive culinary identity. Chef Paul McDonald's technical mastery is characterized by a "pared-back cooking" style that belies the underlying complexity and meticulousness of his dishes. His approach to flavor and plating is both refined and "playful," demonstrating an inventive spirit that elevates traditional ingredients. McDonald champions an eight-course tasting menu, ensuring a cohesive and evolving culinary journey for his guests, rather than à la carte options. A cornerstone of his technical skill is evident in his bread program, where he utilizes a 100% sourdough starter, sometimes with Guinness, ensuring a minimum 24-hour fermentation for profound flavor development. His legendary signature dishes, as highlighted by guides, include: * Pea mousse and soup with lemon, mint and basil * Lamb cannon with aubergine and wild garlic * Caramelised milk with chocolate & mandarin crumble and milk & honey sorbet Other notable expressions of his artistry found on the tasting menu include: * Guinness sourdough with treacle butter * Foie gras with poached rhubarb, mustard leaf and brioche croutons * Mackerel with gin and tonic foam, showcasing his playful side * Fillet steak, jam and doughnuts with sage and Dijon dauphine, balsamic onions, velvet cauliflower and sprout cups, a testament to his inventive pairings.

Career

• Head Chef at Adare Manor Hotel & Golf Resort, Adare
• Manager Headchef at Boqueria, Cork city
• Owner at The Mews Restaurant, Baltimore
• Head chef at Bar One, Perth
• Head Chef at Wilde restaurant Westbury, Dublin
• Executive Chef at The G Hotel Galway, Galway
• Chef/Owner at Bastion, Kinsale