IN RECENT YEARS, we’ve become increasingly interested in the stories and people working within the fascinating world of fine dining. Certainly, the arrival of Netflix’s Chef’s Table in 2015 gave audiences the opportunity to experience these unique eateries – and get to know the chefs behind the food – from the comfort of their homes.
Often, in Chef’s Table, we’re taken to faraway places like Japan or Argentina and given a lesson in the country’s food culture and the level of devotion each respective chef applies to their craft. Typically, the restaurants featured in the series have received the highest honour in their field by securing Michelin stars to their name. In Ireland, as of 2022, there were fewer than 20 Michelin-starred restaurants.
Opened in May 2019, Aimsir – located on the beautiful grounds of the Cliff at Lyons Estate in Co Kildare – has become one of Ireland’s most exciting and innovative restaurants in the country. Run by the husband and wife team of Chef Jordan Bailey and General Manager Majken Bech-Bailey, their dedication and attention to detail across all aspects of Aimsir led to the restaurant receiving 2 Michelin Stars 4 months after it opened.
Bailey tells The Journal about that exciting time in Aimsir’s infancy, “On our fifth day of opening we had a Michelin inspector announce after their meal – It was a whirlwind! Then, 4 months later, we were invited to The Michelin Guide’s annual reveal, where we were awarded 2 stars straight away. It was, and still is, an incredible feeling. We were in shock and amazement when it was announced and then called on stage. The emotions were uncontrollable but we felt immensely proud and honoured to be awarded these stars so fast. We discovered that it was the fastest to 2 stars in The UK and Ireland Michelin Guide history.”
Early signs that Bailey would pursue a career as a chef were present in his childhood: “My earliest food memory was when I was maybe 10 and I put together a 3-course menu, with options for each, for my family of 7 people. I am told by my mum that I wouldn’t let anyone into the kitchen to help and that it went down as a success.”
Success continued as Bailey, originally from Cornwall, England, worked as the Head Chef at Maaemo, a 3 Michelin restaurant based in Oslo, Norway. Upon leaving this position, Bailey and Bech-Bailey set their focus on their future both professionally and personally.
“My wife Majken and I had to narrow our options down, so we made a list of what we wanted personally from our next move and we came to a very similar conclusion. We wanted somewhere where we could really settle down and see ourselves for many years to come, somewhere close to both families, a place with amazing produce, and the huge potential that could be untapped. We felt that Ireland was a perfect fit so we made the decision to explore those options first,” Bailey explains.
Ireland proved to be the perfect place for Bailey and Bech-Bailey to create a restaurant that not only provided an extraordinary dining experience, which include an 18-course Tasting Menu and overnight dining packages but was also devoted to sustainably growing as much of the produce used in their menu as possible. In more recent times, Aimsir has expanded to include the Aimsir Farm and Gardens that supply much of their ingredients.
“I always had plans to develop a large area at the back of the property into something more productive and then during Covid, when the hotel was closed, we did just that. We took this time to design that field into something truly special which now includes the likes of pigs, native Irish black bees, hens, multiple orchards and beds to grow more vegetables. All this places a huge part in our menus each day where we select the very best ingredients at their peak throughout the seasons,” says Bailey.
Nurturing the produce on the Aimsir Farm has given him and his team an added appreciation for the individual ingredients – big or small – across Bailey’s considered and creative dishes. Bailey notes, “Growing and cultivating our own produce gives me and my team a greater appreciation for all the ingredients that land at our kitchen door because we now understand the time and effort it takes to grow something as humble as a carrot.”
This care is demonstrated in the beautiful presentation of each plate and, of course, how Bailey and his team at Aimsir manage to enhance the flavours of each component. On the topic of his team, Bailey notes how the environment in the kitchen is amongst his favourite things about running Aimsir. “Seeing them grow within their roles and then go on to achieve great things while with me, but also after they have left, gives me immense pride.”
With that, Chef Jordan Bailey tells us how he enjoys spending his time away from his team in the Aimsir kitchen with his Night Out, Night Off.
Down the Local: “My closest pub is Lock 13 in Sallins where I would go a lot. They also happen to supply us at the restaurant with a beautiful red ale that we pair with our bread serving!”
Dream Night Out: “My dream night would start at O’Donoghue’s pub on Merrion Row in Dublin, drinking a pint of Guinness while listening to live music. After that, walk down to Monty’s of Kathmandu for some delicious food and amazing wine.”
Morning off Ritual: “Every morning without fail I head to my local coffee spot, Hey Darling in Naas, where I’d grab a flat white and maybe an almond croissant.”
Hidden Gem: “There’s a beautiful walk along the Grand Canal, just a short stroll from Sallins, where you can stroll over an aqueduct that was built in 1783. It’s a rare sight to see and not many people know about it.”
Weekend Getaway: “Our weekend getaway would be to Ballynahinch Castle for a couple of nights and just go for long walks, a spot of fly fishing and eat a load of crab claws in garlic butter served at a local pub down in Roundstone Harbour.”
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