In the wake of a second star from Michelin, chef Vincent Crepel talks to Hospitality Ireland about ambition and embracing innovation.
This article was originally published in the Spring 2024 issue of Hospitality Ireland Magazine, in February of 2024.
Congratulations on an amazing achievement, Vincent! Were you expecting to receive a second star?
Thank you very much. It’s always difficult to expect or plan for something over which you have no control, however, I do know we have significantly progressed since Terre opened its doors back in October 2022. The team works hard every day, striving to do better and to elevate the overall dining experience we offer.
How did it feel to hear that news?
We genuinely did not expect to move up so quickly to two stars within two years of opening. It was very surreal, and, looking back, I think myself and our restaurant manager, Filip Palfi, were just in shock. It really was the realisation of a lifelong dream.
Can you tell us what is required to go from one star to two?
Hard work and dedication.
Has it always been something that you wanted?
While it’s been a long-standing aspiration, my focus cannot solely be on achieving Michelin stars.
Throughout my career, I’ve had the privilege of collaborating with Michelin- starred chefs, accustomed to delivering excellence at the highest standard. However, my primary motivation is to honour my own vision, our clientele, and, overall, I want to foster a remarkable hospitality experience.
At times, I’ve found that pursuing things for the wrong reasons can lead to stagnation. By remaining authentic and engaging in activities that truly bring joy, I’ve discovered that everything aligns perfectly and falls naturally into place.
Does it ever feel like a burden, continuing to live up to this standard?
Stars come with responsibilities, and it is our responsibility to maintain and elevate the standard at which we are currently working. Michelin places a premium on consistency, which proves to be the most challenging aspect. Regardless of the circumstances, be it a good or bad day, maintaining unwavering consistency is paramount. It is more pressure than a burden.
What changes have you made to Terre in recent times?
I don’t think we have made any major changes, just minor improvements.
What is the ethos of the restaurant?
Terre, for me, represents a gathering place deeply rooted in both history and future aspirations. Housed within the eighteenth- century manor house at the Castlemartyr Resort, we embrace the rich cultural heritage of our surroundings, paying homage to the land and its traditions.
The name Terre emerged from a profound moment I experienced when I arrived from Paris, when I came across a striking rock formation that symbolised our deep connection with nature. Terre feels uniquely situated here, in perfect harmony with the Irish landscape and Irish spirit. Terre is a unique dining experience with a focus on warm hospitality and superb produce.
You are very dedicated to Irish suppliers – and not just those of food. Tell us about that.
I am dedicated to supporting people who have a craft, and I am dedicated to people who believe in what they do. Supporting Irish suppliers is integral to our ethos, extending beyond just food procurement. We believe in fostering strong partnerships with local businesses across various sectors, including artisans, craftsmen, and service providers.
By sourcing locally, we not only ensure the freshness and quality of our ingredients, but also contribute to the growth and sustainability of our community. Our commitment to Irish suppliers is rooted in a desire to celebrate the rich heritage and diversity of our region. Whether it’s collaborating with local farmers to showcase seasonal produce or working with indigenous artisans to incorporate traditional craftsmanship into our decor, we prioritise authenticity and connection to our roots.
Our furniture was beautifully handcrafted by Modet, a local furniture design studio in Kinsale. Our pottery is made by Fermoyle Pottery – a husband- and-wife team from Ballinskelligs, County Kerry – our knives are meticulously handcrafted in County Armagh, and, where possible, our ingredients are sourced locally or grown in our gardens on the grounds of the Castlemartyr Resort.
What are the challenges that you’ve noticed within the industry recently?
The shortage of staff is a big one at the moment, and various factors – like increasing competition, shifting consumer preferences, and disruptions in the supply chain – further compound the challenges faced by all restaurants today. Embracing innovation, streamlining operations, and fostering resilience will be essential strategies for navigating these issues effectively.
How have customer expectations changed in the last three to five years? Customer expectations have undergone a substantial transformation, marked notably by a heightened emphasis on sustainability. Eco-friendly practices have transitioned into standard industry practices, accompanied by an increased demand for transparency regarding menu items and ingredients. There is genuine consumer interest in the sourcing of their food.
Furthermore, technology has assumed a more prominent role than ever before, with online ordering becoming increasingly prevalent. Alongside these shifts, there has been a growing interest in diverse and unique dining experiences, prompting restaurants to innovate, to offer personalised, immersive encounters. Terre appears to be well positioned within this changing landscape.
What do you do when you’re not working – hobbies, etc.?
I love to explore new cuisines, read books, work out, and go for cold swims. There’s something really rejuvenating about immersing yourself in cold water. The initial shock gives me a profound sense of exhilaration, leaving me feeling invigorated and truly alive.
I live just five minutes from the beach, so I spend a lot of time there. Even a walk on the beach calms me. I also enjoy going on hikes. I’ve been on many since I moved here and recently hiked the Galtee Mountains, which was breathtakingly beautiful. Hikes allow me to connect with the nature around me, and this reminds me why I do everything I do.
Any other plans on the horizon for the next year or so?
My focus is on elevating standards and fostering a positive work environment for the team, and my overall objective is to ensure continued growth and success for Terre. Additionally, I aim to prioritise spending more time with loved ones.
