Michelin Star chef excited to take up the challenge at Cork restaurant 

He may have won a Michelin star in his twenties and landed a job as executive chef in a top Cork restaurant, but Lewis Barker’s all-time favourite dinner is rather homely.

“As a youngster, I loved going to Granny’s house for a Sunday roast,” says Lewis, 32. “I still love a Sunday roast. There is nothing quite like a hearty roast with meaty gravy.”

He has come a long way from those meals in Leeds, and was recently appointed executive chef of Michelin-starred Terre at Castlemartyr Resort.

In between, Lewis worked in Singapore and earned a Michelin star there at 27.

He adds: “My relationship with food is enjoyment-focused, but it is also thoughtful, even though it might not always be balanced!”

Granny had a positive influence on his love and passion for food, and as a child Lewis loved nothing better than to watch cooking shows on TV.

“I was fascinated watching chefs like Gordon Ramsey on TV cooking amazing things from a few ordinary ingredients,” says Lewis.

He wanted to try his hand at cooking, and got an early taste of the job in a restaurant in his home town.

“At 15, I decided to go to work in a kitchen, at Anthony’s, at weekends,” says Lewis.

“I was still in high school. In that kitchen, I learned the fundamentals of seasoning and flavour.”

What did he like about the steamy, sometimes stressful, atmosphere of a busy kitchen?

“I fell in love with the adrenaline and the creativity happening in the kitchen,” says Lewis.

So much so that he set out to carve out a career in the kitchen.

“I studied culinary skills at Leeds City College after High School,” says Lewis, who is dad to 10-month-old Elliot. He and his mum, Jessica, still living in Singapore, and will join Lewis in the summer.

“My dad and my brother always had a huge interest in food, and the family supported my decision to be a chef from the word go.”

He had a vision.

“I was drawn to the lifestyle. I was intrigued by it,” says Lewis.

“I wanted to take my creative side as far as I could.”

And he did. In Australia initially.

“I worked in great restaurants in Melbourne, including Vue de Monde.”

He pushed the boat out.

“I cooked lemon-myrtle kangaroo there, and fillet of shark, as well as lean wallaby,” says Lewis.

Did he ever bite off more than he could chew?

Lewis laughs.

“There was beef stock on the hob once, reducing down over three days. I threw the stock liquid down the sink and kept the bones!”

Lewis perfected the bones of his craft through dedication and hard work in different locations throughout the world, experiencing different cultures.

“I came across different cultures and different walks of life,” says Lewis.

“I cooked Malay food, Indian food, and varied Asian food. I like the practical side of cooking and I worked hands on. I love the artistic element and the adrenaline element of cooking.”

Does he ever feel an element of fear, knowing he is stepping into big shoes at Terre, hoping to maintain its Michelin-star standard?

“I am excited about it,” says Lewis. “I want to see where I can take it.”

How did he get the gig?

“The owners of Castlemartyr Resort, Dr Stanley Quek and Peng Loh, were neighbours of mine in Singapore,” says Lewis.

“They were also regulars of mine for over nine years, coming to eat where I worked. When they told me of the opportunity to run Terre, I decided to come here and take up the challenge.”

It is a bit of a challenge to cook for clients paying €220 a head, is it not? Even for a well-travelled young Michelin-star chef?

“I never think about that,” says Lewis, like a true professional.

“I always push for perfection. Consistency is part of my experience. I never rush it or think of status, even though I obviously want to aspire to maintaining Terre’s Michelin-star reputation.

“Communicating with my staff is very important. They can adapt to situations quickly.

“My fellow chef, James Cullinane, is second to none. Understanding the produce, knowing it is fresh and locally sourced, gives me the best of the best to work with.”

What does Lewis do when he’s not cooking up a storm in the Terre kitchen?

“I’ve teed off on the magnificent golf course here,” he says.

“I love watching the footie in The Blackbird in Ballycotton, on my weekends off. There is a great pint at The Blackbird and fish and chips from the Trawler Boys is always a tasty choice.

“I like the Hunted Hog too down the road.”

Where else took Lewis’s foodie fancy?

“I’ve eaten in the Glass Curtain in Cork. Excellent,” says Lewis.

“Dan Guerin cooked for me in Cush Midleton. He is a talented chef. I watched Rachel Allen on Saturday Kitchen on TV when I was younger.”

What was the first dish Lewis cooked when he was younger?

“Spaghetti Bolognese,” he says. “I’ve always loved pasta. I still do.”

What else?

“I lived in Asia for so long that I love Asian cuisine,” says Lewis.

“Cantonese braised beef noodles. Sushi, Thai red curry with sticky rice. I love them all!”

And for breakfast?

“Eggs Benedict or a breakfast bagel.”

And what if you’re suffering from a hangover?

“The full English!” says Lewis, laughing.

Maybe that should be the full Irish?

“Absolutely,” he says.

“The full Irish always hits the spot.”

What is the secret ingredient for a great food experience?

“The company, delicious food, and a great wine,” says Lewis. “You can’t go wrong.”

He seemingly can’t go wrong in his career, but he is always open to new innovations.

“Every day is a school day. You never stop learning,” says Lewis.

He has discovered the beauty of Irish produce coming to Cork.

“The Irish larder is magnificent,” says Lewis.

“The seafood, the West Cork duck, the home-grown vegetables. These are all part of the impressive Irish larder.”

Lewis has cooked for some impressive clientele down the years.

“I’ve cooked for Adele, Colin Firth, Lewis Hammond, and James Dyson,” he says. “I think they were impressed!”

He still has ambition though.

“My agenda for the new year is to get driving lessons,” says Lewis. “I never learned to drive. I don’t want to be hemmed in.”

He is going places, whatever happens.

“I love the east Cork vibe,” says Lewis. “I have a new job and a new start.”

What’s not to like?

Terre reopened on January 26, serving dinner from Tuesday to Saturday, from 6.30pm to 8.30pm.

Lunch is served in Terre on Friday and Saturday, weekly, from noon to 1pm.