THE LONG READ: Head chef at leading Offaly hotel notes people's dining attitudes have changed

"People's dining attitudes have changed in the past decade. They're now more willing to experiment with food and the menu is very much reflecting what is happening on the local scene."

That's the verdict of Tony Ryan, head chef at the Bridge House Hotel in Tullamore since 2013.

The Limerick city native – who admits he's now part of the furniture at the Offaly hotel – puts an emphasis on sourcing ingredients locally as much as possible and among his suppliers are Tullamore Meats, Tony Casey's fruit and vegetables and Mossfield cheese in Clareen.

Like most chefs Tony can trace his love of food and cooking to his childhood and his mother's influence.

"As a kid you could eat in someone's else's house but the flavours would just not be the same."

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He was a boarder at Rockwell College in Co. Tipperary and throughout his school days never for once doubted where his career path lay.

After completing his Leaving Cert, he attended Rockwell Catering College in Cashel and graduated with a distinction.

Since then he has enjoyed a wealth of experience at hotels and restaurants at home, in the UK and the United States.

"Being a chef gave me the option to travel the world, sample varied cultures and work with different people," he outlined.

Following graduation Tony worked at the Devon Hotel in Limerick before moving to the mammoth 910-bedroom Cumberland Hotel in Marble Arch in London.

While in the British capital he also worked at Lord's cricket ground and Twickenham rugby stadium.

Upon his relocation to New York city, Tony secured the position of head chef at the 250 seater Mustang Harry's restaurant on 7^th Avenue and later moved to the 260 seater Robert Emmet's restaurant in Times Square.

During his time in the Big Apple, Tony looked after the catering for numerous high profile events held for the New York Times group, MTV and political parties, as well as the cast and crews of hit Broadway shows.

He also frequently appeared on the Food Network channel providing culinary tips and demonstrations in partnership with celebrities such as actor, Gabriel Byrne and the Duchess of York, Sarah Ferguson.

Tony represented New York city, winning the grand prize, in a ready set cook off in the Javit's Centre and was also part of a select brigade of chefs that hosted a gala dinner for then Mayor Rudi Giuliani on St Patrick's Day.

The Limerick man was also a member of the Taste of New York Chefs team that provided restaurant samples at an annual event, held in Manhattan, which catered to over 80,000 guests.

Returning to Ireland in 2003, Tony worked with award-winning teams in hotels in Galway and Clare before joining the Bridge House Hotel in 2103.

There he oversees all operational aspects of the Balcone restaurant, Char Bistro, the carvery and the banqueting kitchens.

Tony's innovative style and creativity ensures menus are seasonal and varied, using select local ingredients infused with inspirational ideas.

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The head chef admits there are always challenges to face in his demanding role, paramount of which, at present, is the rising cost of ingredients.

"Chicken costs have seen five price rises in as many weeks," he outlined also pointing to hikes in beef and lamb costs.

He added: "You want to stay competitive but you have to make a profit margin as well or people will lose their jobs."

Tony has settled well into life in the Faithful County and tremendously enjoys his role as head chef at the Bridge House Hotel.

"For the foreseeable future I definitely see myself staying put in Tullamore," he stressed.