Meet the Londoner cooking up a storm in Dundalk in our latest '5 minutes with' feature. Shane Hearty is head chef at The Jockeys, one of Dundalk’s best-loved pubs. Shane’s focus on fresh, local ingredients has firmly cemented The Jockeys’ reputation as a destination for great grub.
Name: Shane Hearty
Job Title: Head Chef
Restaurant Name: The Jockeys, Dundalk
Describe the style of the restaurant: A Seafood, Casual Dining, Family restaurant with emphasis on fresh ingredients every day.
What is your restaurant’s USP or best feature? Traditional Irish Style cooking, family orientated, locally sourced products as much as possible.
Where did you grow up, and how has that shaped you as a chef? I was born and grew up in London. I trained in Newry Catering College. I gained experience in many local hotels and restaurants.
What are the ingredients you couldn't be without? Butter, Cream, garlic and fresh herbs
What is your favourite seafood? Seabass, monkfish and oysters
What sea louth dishes can be found on your menu currently? This week’s special is a beautiful Grilled Seafood Assortment, consisting of a medley of hake, salmon, prawns and seabass, all locally sourced. Next week, we have an Oriental themed special of Salmon and Prawn Teriyaki, a firm favourite with our customers.
What is your favourite thing to do/place to go in Louth? I love exploring the County, visiting the many great restaurants in the area and walking the coast lines with my dog Marley.
The Jockeys is open daily from 12pm. With thanks to Shane for taking the time to chat with us.
Choose from over 40 restaurants along the sea louth scenic seafood trail. Be sure to choose a local seafood special and keep your receipt, which counts as one of the two restaurant stamps needed in addition to 10 scenic view point stamps. Once your passport is complete, bring it along to the tourist office in Drogheda, Dundalk or Carlingford and exchange for your exclusive sea louth memento!
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