Mercy Fenton

Mercy Fenton of Morels Restaurant (now Jacob’s on the Mall, Cork City) Trained with Bernard Loiseau at La Résidence de la Côte-d’Or, in Saulieu

After winning the Roux Diners Schlorship in 1993 a great many doors opened to me. I had previously worked in Morels in Haselmere in Surrey and with the sale of the Restaurant I chose to move to London. 

My first job in London was as Sous Chef in Del Ugo in Frith Street, which was my first position dealing with large numbers. Following that I moved to Stephen Bull in Blandford St. I have no doubt winning the Scholarship was pivotal to my gaining this position. I thoroughly enjoyed my first Head Chef role, and obviously gained superb experience running a fine dining kitchen in the heart of London with superb produce on our doorstep.

Following my stint at Stephen Bull’s I went travelling for a year, visiting South Africa, Australia, New Zealand , Asia and India. The exposure to different cultures and cuisine was fantastic and I returned to Ireland bursting with enthusiasm. Luckily my next employer had already read about my success in London and gave me free reign in a new 120 seater restaurant situated in an old Turkish Baths in the City centre.

With emphasis on sourcing local produce and cooking in season Jacobs on the Mall has earned a great reputation locally and further afield. I spent one year working out front in the restaurant, which I thoroughly enjoyed as it was great to meet the customers and experience working in the front part of the restaurant. The restaurant is now extending into the old mill at the back of the building and when finished will incorporate a 30 bedroomed Boutique Hotel.

With the company I have also been involved in the setting up of a commercial unit manufacturing desserts for various hotels. Again the emphasis being on real food and real flavour.

At present I am helping out with the kitchen set up in a sister hotel, as well as overseeing Jacobs .

1994: Mercy Fenton


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