Where it all began
“F#ck, this is my fault, I knew this would happen.”
Mom
She wasn’t wrong. From family kitchens in Galway to mentorship under renowned chef JP McMahon, My journey to Bear In Mind has been fueled by a love for food, family, and unforgettable dining experiences centred on bringing people together. And it started with three chicken fillets.
A love for food begins at home
I vividly remember my mom telling me how to oven-bake chicken breasts (with a sprinkle of paprika) for myself and my two younger brothers. Those early lessons in flavour and precise timings forged a core part of my identity. That and my granny’s food. Her stuffing is still the stuff of legend in our family. I miss her dearly.
Over the years, cooking for small gatherings sparked a genuine love for sharing food with others—and forms the heart of Bear In Mind. I’ll never forget my mom’s words the day I told my parents I was dropping out of college to become a chef. She wasn’t wrong, and I’m eternally grateful to my parents for exposing me to memorable food experiences both home and abroad—moments that planted the seeds of my culinary journey.
A chance encounter
And the rest,
as they say, is history
Galway International Oyster Festival, September 2011. A chef colleague introduced me to JP McMahon. I was offered a trial at Cava. And a decade-long mentorship spanning all four of his restaurants (including the opening of two) was born.
Many chefs have influenced my approach through books and media, but JP is the one who helped me develop into the chef I am today. Through his words and, more importantly, his actions, he showed me what it means to care about food, where it comes from and how it is prepared and presented. He showed me what it means to care about the people we serve and taught me to set a high bar for standards for myself in the kitchen.
To him, I credit the mindset behind Bear In Mind.
Leaving kitchens had the most profound effect on me.
Stepping away made me realise just how deeply I loved cooking—not just the technical craft but the creative expression and joy that comes from sharing a dish. At the same time, I knew I didn’t want to return to a traditional kitchen. My passion for food needed a different kind of outlet, something more personal and connected. A return to my roots.
When Covid put the world on pause, I found myself creating tasting menus for family birthdays and milestones—intimate, thoughtful meals that celebrated local suppliers and the people around the table. What began as an outlet during lockdown inspired Bear In Mind and the philosophy that breathes life into it.
The Bear In Mind Philosophy
It’s about bearing things in mind—from the food itself to the moments, the guests, and the environment that surrounds us.
Each supper club isn’t just an event; it’s a chance to do better, to think more deeply, and to connect on multiple levels.
Each gathering is an opportunity to bring in more local produce, reduce waste, and strengthen relationships with the community of farmers and artisans who supply our ingredients. My goal is simple but meaningful: to make Bear In Mind a place where guests feel cared for, inspired, and part of something larger than a meal. Bear In Mind is about mindful choices that enrich each plate and each person gathered around the table.
I look forward to sharing it with you.
"Memorable dinner ++.
Most fantastic array of tastes imaginable.
Thank you Paul"
— Dad, April 2024