About Jp McMahon

JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant, award-winning Spanish restaurant Cava Bodega, and Tartare Café & Wine Bar (Bib Gourmand). He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with farmers and producers. 

JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food on the Edge. The highly successful inaugural event took place in Galway in October 2015 followed by equally acclaimed 2016, 2017, 2018, 2019 plans for FOTE2020 are underway. The event features the best international chefs from across the globe. 

Director, founding and current chair of the Galway Food Festival, JP is an ambassador for Irish food. He is also an ambassador for Spanish food in Ireland in particular promoting the wines of Rías Baixas (Galicia) and Jerez. JP is currently a commissioner for Euro-Toques Ireland.  

Potato & Oyster Soup


2 onions, sliced

8 good leeks, sliced

2 cloves garlic, minced

12 pacific oysters, shucked with juice reserved

250g potatoes, chopped

2L fish stock

250ml cream

1 bay leaf

A few sprigs of fresh thyme

A small handful of fresh parsley, chopped

Sea salt



Melt the butter in pot and add the onion, leeks and garlic. Season with sea salt and add the bay leaf and the thyme. Cook on a medium heat for 5-10 minutes until the onions and leeks soften.

Add the potatoes and cover with the fish stock. Simmer until the potatoes are soft.

When the potatoes are soft, add the cream with the oyster and the liquor.

Blend the soup and pass.

Return to the heat and warm gently.

Finish with some chopped parsley.