Judit McNally shares her life in food, from her earliest memories to her favourite flavours and culinary inspirations.
Judit McNally’s journey with chocolate started long before Cocoa by Judit was founded. With over 20 years of experience in confectionery and baking, she trained in Sweden before returning home to Ireland to craft chocolates that are as artistic as they are indulgent.
Here she shares her life in food.
What are your earliest memories of food?
Everything was prepared at home. I grew up in a small town in the countryside of Hungary where we grew everything to feed everyone .
How would you describe your relationship with food?
As I’ve grown up, become a chef and business woman and mother, my relationship with food has evolved. I’ve always loved and recognised quality, and enjoyed homemade and home grown. Now that I have two teenage boys who are high performing athletes, who are my biggest fans and toughest critics, I always repeat: You are what you eat!
What was the first meal you learned to cook?
My first meal was probably chicken paprikas. I don’t have an exact memory because ever since I can remember, I always took part in the cooking and preparing at home.
How did working with food become your career?
I finished school in catering but I was always more keen on preparing. We moved back to Ireland 2003 and the following year bought a café where I put all my knowledge to work. We had this business for 19 years and we sold it to start again with chocolate as the highlight.
What’s your go-to breakfast?
Eggs and coffee.
If you’re impressing friends and family at a dinner party, what are you serving up?
It has to start with very nice appetizers, small and beautiful bites. I would make a slow cooked pork and finish it on an open fire, and there would definitely be a chocolate dessert, as well as biscuits with coffee.
Who is your culinary inspiration?
My culinary inspirations are continuously being widened. We have such legends who are from our own area like Paul and Eunice Power. I’m inspired by a lot of chefs in the country but I always look outside of Ireland as well. I promised myself I would go to a masterclass every year somewhere in Europe, to work more with other inspiring chefs. One of my best was last year in Sweden working in Chef Jungstedt’s kitchen for a week.
What would your last meal on earth be?
A chocolate mousse cake or an opera cake.
What’s your go-to comfort food?
A pasta bolognese.
What’s the go-to quick meal you cook when you’re tired and hungry?
It has to be steak!
What is one food or flavour you cannot stand?
Okra.
Hangover cure?
A bagel with eggs and sausage and ketchup.
Sweet or savoury?
Sweet for me all the way.
Fine dining or pub grub?
Fine dining.
Favourite restaurant in Ireland?
The Tannery.
Best coffee in Ireland?
Cass and Co.
What are your thoughts on the Irish foodie scene?
The Irish food scene is very vibrant. I love the fact that it is multicultural, that is very interesting to see who is in it for the long run.
What’s your favourite thing about cooking?
Cooking is peace of mind.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
Sitting down with friends and family is a such a peaceful moment, sharing conversations, feeding not only our body, but our mind too.
Food for thought — What are some areas for improvement within the Irish food/restaurant/hospitality scene?
I think all artisan food makers or restaurants who are putting in the effort of creating something from scratch should be more valued and celebrated.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
Having a spice bag with the two boys in a food truck in Ballymaloe, nicest thing ever.
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
I’d like to say a big thank you to Eunice Power, she is an amazing person, great chef and friend, and is always there to give a helping hand. Her kitchen is open to everyone who has a question. She has helped me in so many ways to set up my business.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
The perfect dinner experience is cosy and honest food, good company, service and a glass of red wine. And definitely dessert.
Judit McNally was a food ambassador for this year’s Waterford Festival of Food, recognised for her excellence, innovation, and long-standing commitment to championing Waterford’s food producers, growers, and makers.