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“I’m really looking forward to be able to do more foraging for ingredients,” he said.

However, he has been HACCP-compliant since his High Court appearance.Īlthough Mr O’Connell will miss proximity to Cork’s English Market, where he has always sourced his ingredients, he said he’s looking forward to being “closer to nature” in Kerry. Mr O’Connell had continued to serve following the closure order, and still says he has objections to what he considers the impracticalities of HACCP (food safety system) requirements, including the amount of paperwork generated in a restaurant with a constantly changing menu. Mr O’Connell was brought before the High Court in December 2011 for non-compliance with a HSE closure order on the restaurant on the basis of breaches to food safety legislation. The Ivory Tower has courted controversy on occasion. Internationally renowned US TV chef Anthony Bourdain, who took his life last June, filmed an episode of his food series No Reservations with Mr O’Connell in 2006. He won Chef of the Year at the annual Irish Restaurant Awards in 2004 and picked up numerous accolades and positive reviews in travel and food guides. In the 2000s, Mr O’Connell presented RTÉ cookery show Soulfood and became involved in other food businesses including Pi pizza restaurant on Washington St and the ill-fated Shebeen Chic on George’s St, Dublin. The creativity of his distinctive cuisine was heavily influenced both by early training with French haute cuisine chefs in Lyon and New York and his later sojourns in Nagasaki and Tokyo, where the tradition of Kaiseki, formal Japanese multi-course fine dining, would inspire the renowned tasting menus served at The Ivory Tower.

A destination restaurant on Cork’s burgeoning restaurant scene, The Ivory Tower became known for Mr O’Connell’s highly creative fusion cooking, making use of game, foraged foods, and under-utilised ingredients including rare cuts of meat. The Ivory Tower was hailed as an exciting departure for Irish cuisine in the years after it opened in late 1993.