About Martin O'Donnell
Martin trained and worked in many of Galway’s and Ireland’s finest restaurants before taking up position of Head Chef at The Pins Gastro Bar. Under his direction, it quickly became one of Galway’s top casual eateries; winning ‘The Best Gastro-Pub in Ireland’ and numerous other accolades. The Pins was recently acclaimed with its first culinary Star Rosette from The Automobile Association’s Food Academy.
Martin took on the role of Head Chef of The Twelve to bring his talents to West Restaurant as well as all things culinary at The Twelve. West has gone on to become a finalist in the ‘Best Hotel Restaurant in Ireland’ and has won a Gold Medal Finalist award for ‘Best Hotel Restaurant in Ireland.’ It has also been awarded two culinary rosettes for creative excellence and is heavily tipped at Michelin star level.
With a style of cooking that focuses on local and seasonal ingredients – traditional dishes with a contemporary twist –
Martin’s passion is using local producers who are passionate about their produce. True to the region, True to the season.
The Perfect Oysters Rockerfeller
100 g butter
50 g fine chopped fennel
500 g chopped spinach or rainbow chard ideally local or organic for improved flavours
Bunch spring onions chopped
1 tbsp fresh chervil chopped
300 g fresh breadcrumbs
50 g butter
1 clove garlic
3 tbsp milled dillisk
In a pot melt the butter and cook the fennel for 5 minutes and then add the chopped spinach , chervil and spring greens . Open oysters and add the juice into the pot through a sieve to catch any bits of shell.
Season with a hint of cracked black pepper
To prepare the crumbs melt the butter and cook with the minced garlic for 3 minutes. Add the crumbs and the dillisk
To finish add a teaspoon of greens onto each oyster and top with teaspoon of the crumb mix
Cook until golden brown under a hot grill