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John Clifford, Head Chef

John Clifford has been heading up the kitchen team at The Lion Hotel since 2007. He has introduced some fantastic menus, delicious dishes and won the praises of local food critics.
How long have you worked at The Lion Hotel? Two years.

What is your signature dish? Roasted rump of lamb, baby shallots with a thyme jus and served with Gratin Dauphinois.

Who or what has had the greatest influence on your career? An extremely dedicated lecturer I had at Rockwell College, Tipperary.

What is your top cookery tip? I think the advice that I would give to ensure best results in everyday cooking is to ensure that you use fresh, seasonal and simple produce.

Is there an item of food or piece of kitchen equipment you couldn't live without? Onions, the basis of many classics!