Dela, the award-winning restaurant located in the heart of Galway’s Westend on Dominick Street, has announced the appointment of Shannon Di Cola Schiano as their new Head Chef.
Shannon brings a wealth of experience and a fresh perspective to Dela, with a culinary style that masterfully blends Modern Irish, Nordic, and Asian influences.
Describing herself as a “Classically Trained Modernist,” Shannon has honed her skills in both Ireland and Australia, with notable tenures at Turtle and Hare Dining, Currevagh House, and Craobh.
Her innovative approach and passion for sustainable practices align perfectly with Dela’s commitment to zero-waste and farm-to-table dining.
“We have been admirers of Shannon’s work for quite some time, and we are excited to finally collaborate with her,” said the team at Dela.
“Her ‘root to fruit’ philosophy and dedication to sustainability resonate deeply with our own values, and we are eager to see the impact she will make on our evening menu.”
Dela regulars will have already noticed that there are new specials that have become firm favourites already at brunch. Now, her attention turns to Dela’s evening menu, promising an elevated dining experience that champions locally sourced produce from their own farm.
The evening Dela starter highlights include a Mushroom & Nori Doughnut, Radish Kkakduga Pickles Roast Garlic, Barr Rua, or there is seared Asparagus, Smoked White Bean Puree, Pistachio & Leek Oil, Flatbread and for those who love to embrace the sea, the House Cured Sea Trout Tartare Confit Yolk, Local Seaweed and Crackling.
Then it’s onto Pork Belly Wellington, Spring Onion Mash, Greens, Cider & Mustard Cream or an Aubergine Schnitzel, House Kraut, Chard, Greens, Rosti, Mushroom Jus and of course there is the classic fish of the day, flank steaks or this Clam & Prawn Linguine Sea Vegetables with Local Seaweed.
To finish you will be torn between a Farm Matcha Pannacotta & Sponge, Clooniffe Blackcurrants, Puffed Grains or the Strawberry & Rhubarb Whipped Mascarpone, Strawberry & Rhubarb Cheong, Elderflower and then there is the Celeriac & White Chocolate Cremeaux, Blackberry Chocolate.
All of this is caveated with the fact that all sides and veg supporting these dishes are season and energy levels permitting the vast majority of veg and salads used on this menu are grown on their Farm and Coffee Roastery just out the road in Clooniffe, Moycullen (Just 8km from Galway city)
Shannon’s ethos is to “champion all that nature supplies and to ensure that it has been used sustainably and to its full capacity.”
Her focus on fermentation and preserving, along with our investment in commercial composting equipment, will help us take significant strides towards our goal of eliminating kitchen food waste and completing the farm-restaurant-farm cycle.
“Her expertise in sustainable cooking and zero-waste practices will undoubtedly enhance our offerings and solidify Dela’s position as a pioneer in Galway’s dining scene.”
