Keepin’ It Beige with Keith Coleman

As the Great Resignation and the repercussions from the pandemic continue to accelerate changes already underway in the hospitality industry, more and more chefs are looking for ways to stay creatively involved in food outside of traditional restaurant kitchens. Keith Coleman is one such chef whose career has taken some unexpected turns. After working at Fumbally Cafe, he was the head chef at the beloved and short-lived Fia in Rathgar. More recently he started a pop-up, Roots, with his partner Aisling McHugh, and oversaw the food and beverage program at Slane Castle, both experiences which led him to reflect on what he truly values about cooking and his own place within hospitality. Today, Keith is a private chef at Bellamont House in County Cavan, where he’s working with the owners to create a sustainable food program on the estate.Keith's story touches on some of the most important topics in hospitality today. We spoke about the pressures of being a chef and the challenges of creating healthy, non-toxic workplaces, the value of close relationships with organic farmers, and the growing #BeigeFood Movement (simple, honest, delicious food that Keith posts about on his IG (@keithjamescoleman). Join us on a journey into the ever-evolving landscape of Ireland's food scene through the eyes of Keith Coleman. HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast. Get full access to Sunwise at katemccabe.substack.com/subscribe

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