From gill-to-fin, Aishling Moore has the Whole Catch covered in her new book

Red Gurnard and, below, on the plate at Goldie.

 

#10 WHOLE CATCH

Aishling Moore

Blasta Books

Published 25^th April, £13/€15

#10: WHOLE CATCH introduces you to pioneering young chef Aishling Moore, one of Ireland’s biggest advocates for regenerative aquaculture and a promoter of the gill-to-fin approach.

 

At 24 years old, Aishling opened Goldie, a seafood bistro in Cork. In just two years, Aishling gained the restaurant a Michelin Bib Gourmand, among many other awards - most recently Food & Wine’s Chef of the Year 2023.

Aishling in Ballycotton

The name of the restaurant is a nod to the much loved ‘Goldie’ fish-shaped weathervane that sits on top of the famous Shandon Bells at the ancient St Anne’s church in Shandon, just north of the city centre.   The weathervane symbolises

CHEF AISHLING MOORE SETS SAIL TO PROMOTE HER NEW BOOK: ‘WHOLE CATCH’

 CHEF AISHLING MOORE SETS SAIL TO PROMOTE HER NEW BOOK: ‘WHOLE CATCH’

Aishling Moore, head chef and owner of goldie, Cork’s famous, sustainable, seafood restaurant, will promote her new book ‘Whole Catch’ at two exciting new collabs in February 2024.

Venues include the uber-hip Dead Rabbit Irish pub in NYC where she and fellow Irish chef, Mark Moriarty, will help diners celebrate St Bridget’s Day in style with a series of sell-out lunches and dinners on Sunday 4 February.

Later in the month, on the 18th of February, Moore and her good friend Daniel Hannigan will cook for guests for one special evening at Hannigan’s Orwell Road Restaurant in Rathgar, Dublin 4. Tickets are €90 pp and can be purchased at www.breenbros.com

Expect lots of wonderful Irish seafood cooked with the utmost style and skill and a good dollop of Moore’s sense of the quirky and exotic. Dishes will be taken from her new book which is a feast of delicious, easy-to-cook seafood recipes, with the whole family in mind.

The title of the book 'Whole Catch' refers to the founding principal of Moore's goldie restaurant, where she takes the entire catch landed by the local fishermen who supply her. This dictates what is on her daily changing menu. Nothing is discarded so there is no waste and her suppliers also benefit. Moore's fin-to-gill style of cooking ensures that as much of the fish as possible is used - again reducing waste to an absolute minimum.

Moore won ‘Best Young Chef in Ireland in 2023’ and Goldie won Best Casual Dining Ireland in 2022. The restaurant has retained its Michelin Bib Gourmand since it opened in 2021.

‘Whole Catch’ is the second 2024 launch from the Blasta Books stable. It can be pre-ordered on https://blastabooks.com/products/blasta-books-10-whole-catch

press release