Trio of chefs launch seafood takeaway on Cork's MacCurtain St

THREE Cork chefs decided they had bigger fish to fry when they put their heads together and went into business together.

Dave Halpin Jnr, Chris Prinsloo and Jerome Williamson have landed a premises on MacCurtain Street that is already associated with the best fish and chips in town - The Fish Wife was in business there for 12 years.

The three pals are combining traditional fish and chips with contemporary fish dishes at their new venture, called Fish, at 45, MacCurtain Street.

What can we expect there?

“We’re serving traditional fish and chips, haddock, hake, cod and whiting, sword fish and calamari,” says Dave, whose family business is Eco’s in Douglas, and who had a takeaway food outlet at the Marina Market.

The three chefs have gone upmarket, creating their menu including contemporary food, chargrilled on lava rock, and street food like fish/chicken spice boxes and fish burger dill aioli.

“Octupus, swordfish and Takyaki fish, a Japanese delicacy, are also on the menu,” says Dave.

The chefs have cast the culinary net wide.

“I think we have food on offer to appeal to all tastes,” says Dave.

How did the three men meet?

“I met Chris in 1996,” says Dave. “He came to work at Eco’s as the sous chef. He was the main guy. He worked in the Jameson Distillery in Midleton, running catering operations there. and Chris worked for Campbell’s catering in UCC.

When we re-met years later; we discussed going into business together and Chris helped me out at the Marina Market. We made a good team.

“And Chris ran his own gaff for a while, thinking outside the box, Gazbo, a takeaway curry booth in St Luke’s.”

Chris, who hot-footed it to Cork from Durban in South Africa, has a motto - Be Bold, Be Brave, And Smile!

“My parents owned a 5-star hotel in Durban, and I used to hang out in the kitchen as a kid,” says Chris.

“I loved the activity in the kitchen, and I was fascinated by how the cooks put the variety of ingredients together to create wonderful dishes.”

Chris came a long way from home.

“I fancied a change,” he says. “Ireland was at the height of the Celtic Tiger and chefs were in big demand here.

I got sponsored by UCC in 2001 and Cork became home for me.

Now Chris, who is in possession of an Irish passport, is one of the locals.

“Living here for some years, I filled out the necessary paperwork for naturalisation and became an Irish citizen.”

He brought his cooking skills with him too.

“A good curry goes down well the world over,” says Chris, speaking about the signature dish served at Fish.

Dining was different over in another continent.

“The weather makes a huge difference!” says Chris.

“In Durban, dining al fresco was the way to go. We’d fire up the barbie and get some music going in the garden or in a communal area where people could gather. That’s what life was all about.”

He has great enthusiasm for his job.

“Prepping food, cooking food, serving food, that’s what I do,” says Chris.

Is shopping for ingredients part of the job?

“I do that too!” says Chris.

Our ingredients for fish are carefully sourced and carefully chosen.

How was Jerome chosen to come aboard?

“He came to us looking for work,” says Dave. “He always wanted to be a chef. Jerome had no experience; he basically started washing-up and he learned his craft from the bottom up.”

Jerome became a big fish in a small pond.

“Jerome worked at Eco’s and at the Marina Market,” says Dave. “He progressed and he got better and better.

Jerome is a natural. He was like our protégé.

He served his time at home and across the Irish sea.

“Jerome worked in Chapter 1 in Dublin, and he worked for Gordon Ramsey in Core, London, which is a very prestigious establishment.

“When he returned to Cork, he came back to work in Eco’s and then myself, Chris and Jerome had a look at his place,” says Dave.

The trio had all the right ingredients to get a new business up and running.

“Having young blood combined with youth and enthusiasm is a good thing opening up a new business!” says Dave.

Jerome isn’t small fry.

“There is no head honcho,” says Dave. 

We all get on brilliantly together and there is no head gaffer; no main guy.

It’s all hands on deck. The three chefs were all hands on getting the premises ready to open.

“We all chip in and do our bit,” says Dave.

Nobody is off the hook!

“We are equal partners and we all love what we are doing.”

Dave says word on the street about Fish has been very positive.

“Since we opened at the end of January, when we had a soft launch, our neighbours have been brilliant and the feedback from the public is really positive,” says Dave.

“Everyone made us feel very welcome and the regular patrons of The Fish Wife are now our regulars. They are all coming back in.”

No wonder people are already hooked.

“I think the variety of seafood on the menu is very appealing,” says Dave. “Traditional fish and chips, contemporary fish, street food and traditional popular dishes plus extras and sides can suit all tastes and suit all pockets.”

There are other advantages to sampling seafood. We learned in school that it’s good for the brain and good for the eyesight.

“This is true!” says Dave laughing.

It’s a win-win.

Hopefully, the three chefs are onto a winner at 45, MacCurtain Street. They are being bold, being brave and they are all smiling.

“We sure are!”