MEET THE CHEF: David Rooney
MEET THE CHEF: David Rooney, Executive Head Chef at Voyagers in Liverpool
What’s your first food related memory?
Probably my Great Nan's scone recipe as she would use sour milk in them. She was born in Northern Ireland in the farm industry and using sour milk would not only create amazing scones but was also a great money saver as nothing is wasted. To this day they are still the best scones I have ever tasted.
When did you know you wanted to be a chef?
It's a career that found me. When I started working in kitchens, I found that I enjoyed the fast-paced nature of the job and the camaraderie between the chefs.
Liverpool’s food scene has exploded in recent years. What excites you most about bringing your personal style to Voyagers?
The excitement comes from the freedom to explore new ideas and be as creative as we want. I like to use ideas from my team, so they have the freedom to express themselves.
What’s your favourite dish to create from your current menu and what’s proving most popular with diners?
My favourite dish is the Korean fried chicken with Gochujang ketchup and pickled cucumber. It's an extremely popular dish. The sweet and spicy Gochujang ketchup with crispy chicken has also gone down well and it's definitely one of my favourites.
Voyagers champions local ingredients with a global twist. What is your favourite flavour pairing on the new menu?
My favourite is the stuffed lamb with mint, a classic combination I would always choose from a menu. It also reflects my cooking style, using simple ingredients and elevating them.
How has Voyagers reimagined the very classic, British afternoon tea?
We try to keep things simple but add our Liverpool twist like the Strawberry Field macarons, a nod to the Beatles and the Liverpool tart which dates back to Victorian times.
How do you deliver broad variety for younger palates at Voyagers?
We like to cater for everyone, so we offer a menu suited to the little ones' favourites but still with a little variety.
If you could prepare a meal for anyone, who would it be and what would you make?
It would have to be Sir David Attenborough. He is a hero of mine and it would be amazing to cook a meal that reflects his travels such as a miso-glazed salmon followed by a warm Malva pudding to finish.
What would you want as your last meal?
My last meal would have to be my Nan’s mince and potato. She would cook it for us as kids every Friday after school. It's a simple, homely food which I enjoy and it always brings back great memories for me and it’s something I try to recreate with my kids.
Which foods are your guilty pleasures?
My guilty pleasure would have to be fish and chips. There is a place near where I live on the Wirral called The Green Hut; I would go there and have a walk on the beach.
In three words, how would you sum up the new dining experience at Voyagers?
Creative. Indulgent. Global.
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