Welcome to our new weekly food and cooking column, Cooking With Conrad Gallagher.
Conrad Gallagher is a Michelin Star chef and author, and is the owner of Off The Menu Food Emporium and Bistro Vin De Boeuf in St Francis Bay. Conrad won his Michelin Star when he was only 24 years old. We chatted to him in our new column – Cooking With Conrad Gallagher – about his St Francis restaurants, and just how he is enjoying life in a small village.
When did you win your Michelin Star, and where were you based?
I was awarded a Michelin Star at the age of 24 whilst at Peacock Alley in Dublin, Ireland, in 1998.
For someone who has won an award like this, why St Francis Bay?
After travelling the world extensively and living in big cities, I wanted to find somewhere quiet to start a little passion project for my wife and I. St. Francis Bay is a beautiful little village that has so much to offer.
What do you do when you’re not cooking or travelling? What are your hobbies?
My businesses keep me very busy, but when I do get the chance, I enjoy fishing, visiting the Saturday market, walking along the beach or going for a swim. I have also recently taken to the paddle ski, which I am thoroughly enjoying.
What are your goals with the restaurants in St Francis? Are you here for the long game?
I have set up Off the Menu and Bistro Vin De Boeuf as passion projects for my wife and I. We are in it for the long haul and would love to see our store and restaurant become embedded in the community.
What is proving to be the most popular on the menus at Off The Menu and Bistro Vin De Boeuf?
At Bistro Vin De Boeuf, we pride ourselves on selecting some of the best cuts of Wagyu & Jersey available. Our customers particularly enjoy our Wagyu Rib Eye and Tomahawk cuts, especially when paired with beautiful sides and boutique wines. At Off the Menu, our gourmet Wagyu Burger and sumo Fries is a definite crowd pleaser and often has our customers coming back for more.
What do you find the most challenging about running restaurants in a quaint, quiet place like St Francis Bay?
The most challenging thing is learning to understand the highs and lows of this specific market, especially regarding weekend foot traffic vs during the week foot traffic.
What’s the best thing about it?
The best thing is our loyal and friendly customers without whom we would not be here. This also gives us amazing opportunities to build and grow into the community.
Next week – Conrad reveals the recipe for one of their best selling dishes in St Francis Bay in the next episode of Cooking With Conrad Gallagher.