Replicate the ever popular Irish coffee at home with Cormac Gibney's very own recipe.

Ingredients

50ml Jameson Black Barrel whiskey

Double shot of espresso and hot water

10ml demerara syrup

Freshly whipped double cream

Fresh Nutmeg

Method

1. Preheat your Irish coffee glass, this is essential to ensure your drink stays at the ideal temperature.

2. Then add your whiskey, demerara syrup and coffee to the glass stirring it to mix the ingredients together.

3. Then hover your spoon above the liquid and gently layer the freshly whipped cream on top. This is to ensure the cream doesn't mix with the coffee.

4. Finally grate fresh nutmeg on top of the cream, adding a beautiful twist along with an amazing festive aroma.

A classic of the Daffodil Mulligan menu, Chef Simon shares his recipe for Daffy's Wood Fire Baked Crab Mac.

Ingredients

1 large, cooked crab

200g Parmesan

1.5l stock, ideally lobster stock

500g dried macaroni pasta

100g flour

100g butter

Salt

Method

1. Remove the white meat from the body and claws of the crab and refrigerate.

2. Take the remaining meat from head and claws and smoke, ideally over charcoal, for 30 mins (on the barbecue works well)

3. Remove the meat from the barbecue and add to a large pan. Add the stock to cover and simmer for 30 mins.

4. In a separate pan make a roux by melting butter. Once melted, add the flour and stir until the mixture forms a smooth paste.

5. Add the roux to the stock pot and stir well.

6. Bring a saucepan of salted water to the boil.  Add the macaroni and cook. Once cooked, add a small amount of the sauce to the drained pasta and stir the sauce through.

7. Take the crab meat from the fridge and stir through the pasta and sauce mixture. A portion of crab meat for one person is approx 100g.

8. Stir gently and transfer to a pasta bowl.

9. Sprinkle with Parmesan and melt under the grill for a minute (if you have a blow torch, have fun using it to melt the cheese instead)

10. Dig in and enjoy!

At the time of leaving catering college, Simon confesses he had not heard of Chef Corrigan until spotting him on the TV show Great British Menu. Having not considered leaving Leicestershire, Simon was working in the kitchen at Leicester City Football Ground when the he decided to take a punt and send his CV off to the head chef at Bentley’s at the time, Brendan Fyles.

It was a chance that paid off, turning out to be a very eventful trial shift. On the big day his grandfather accompanied him on the journey down to Kings Cross St Pancras station. Simon, enjoyed his time on the pass during a busy lunch service, before passing out and receiving a black eye, requiring an ambulance and a trip to A&E! Not quite the first impression he has hoped for.

Whatever impact he did make was certainly positive, as he was offered a contract as a Commis Chef at the iconic Bentley’s Restaurant. As a result, he made the permanent move to the capital, a milestone he recalls fondly as his father dropped him off at the staff accommodation at the tender of 17.

What he lacked in years he made up for in work ethic and attention to detail and he was soon promoted to Junior Sous Chef within 9 months of his arrival in the Bentley’s kitchen. When he talks about his time at this London institution Simon smiles, recalling how cabs would "pull off Regent Street and drop guests straight to the door to sit and enjoy oysters at the bar". Impressed by the prestige and tradition of Bentley’s, he felt proud to be a part of their history. When asked about his favourite dishes from their famous selection, he declares the fish and chips “the best in London” but says he prefers to try the specials to explore the creativity of the chef’s that day.

After two and a half years learning the ropes at Bentley’s, Simon was afforded the chance to work at the prestigious Corrigan’s Restaurant & Bar in Mayfair, first as Junior Sous and then later for a second stint as a Sous Chef. There he reinforced his meticulous standards and refined his presentation skills, experience which has clearly stood him in good stead.

Notoriously hard to please, he passed Chef Corrigan’s tests and was appointed as Head Chef opening Daffodil Mulligan in Old Street aged 31. Almost two years down the line, Simon is still passionate about creating new dishes that win the approval of “the big man”. “Now I feel I can approach Chef for his opinion, and 75% of the time he will love it. Sometimes he has a suggestion or tweak, and I am annoyed I didn’t think of it myself. But that’s why he’s a genius.”

Asked what his latest kitchen obsession is, we’re told he has been experimenting with smoking using the Daffodil Mulligan wood fire. “I’m really enjoying smoked ingredients, I could never stand smoked cheese, but recently smoked mascarpone which was a cool experiment. We use beech and birch chips at Daffy’s, it produces a great volume of delicate smoke which works so well with sugar pit pork, mackerel, potatoes etc. there is just so much possibility!”

These big smoky flavours synonymous with Daffodil Mulligan feature prominently on their new Live Music Margarita brunch menu.  Smoked butter and bone marrow accompany their flame grilled steaks and accompanied by a range of gutsy Olmeca margaritas. As you tuck into brunch Simon can be spotted quietly ensuring the smooth running of the kitchen from across the oyster bar counters.

Reflecting on his career with The Corrigan Collection, Simon describes an ethos of honesty and generosity, with no room for complacency adding “Chef’s demand for excellence means [my job] is the most comfortable uncomfortable role being part of the business.” It is this attitude that has built the reputation that now extends across three restaurants and a country house hotel with big plans for the future.

When asked about what he would like to achieve next, Simon modestly comments “I want to keep enjoying my career. I don’t want to ever get to the stage where I lose my passion.” With Chef Corrigan’s fame for holding his team to the highest of standards, we are sure that is not on the cards, and that this certainly isn't the last time we’ll be hearing from Chef Simon Merrick.

Since publication Daffodil Mulligan has been awarded a Michelin Plate and has been featured in the Michelin Guide 2021.