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Aishling Moore
Sustainable seafoodZero-waste cooking
Opened and leads the sustainable seafood restaurant in Cork.
Authored the book 'Whole Catch'.
Writes a column for the Irish Examiner.
Recognized for her outstanding culinary talent.
Goldie Restaurant was chosen as the number one slot by John & Sally McKenna, highlighting its philosophy, sustainability, and team.
Aishling Moore is the acclaimed head chef and owner of Goldie Restaurant in Cork, Ireland, known for its sustainable, zero-waste seafood approach. She is also the author of 'Whole Catch' and a columnist for the Irish Examiner, actively promoting Irish food as an ambassador and member of Eurotoques.
Customer and critical feedback, notably from McKenna's Guides, highly praises Chef Moore's comprehensive culinary philosophy, commitment to sustainability (including zero-waste and no cling film), and her ability to foster a strong team at Goldie. Her work is seen as a significant contribution to Irish food, drawing comparisons to culinary pioneers like Myrtle Allen.
Goldie Restaurant
Chef Moore's culinary philosophy and dedication to sustainability have drawn comparisons to the legendary Irish chef Myrtle Allen. Her restaurant, Goldie, implements strict zero-waste practices, including avoiding cling film in the kitchen. She is an active member of Eurotoques, a professional body for chefs.
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