This week I met with the very talented Imelda Tynan for this week’s Christmas feature.
Imelda Tynan, owner of Tynan’s restaurant in the Storeyard in Portlaoise opened her restaurant just over five years ago … and it’s no surprise to hear she is as busy as ever in the lead up to Christmas.
What is your typical routine in the lead up to Christmas?
Every day is busy all year around. I suppose a typical routine begins very early in the morning to bake fresh breads, and at this time of the year we’re making mince pies and Christmas puddings which are always a very popular dessert.
Are you able to enjoy Christmas with being so busy in the run up to it?
Yes! Definitely, even though we are always extremely busy it is always a good atmosphere. And what makes it even more special here at Christmas is meeting the customers who I’ve gotten to know so well over the years come in with their children who are all grown up now.
We close on Christmas Eve and I love to be at home with my family and get to spend time with them getting things ready on Christmas Eve. We take a nice break and don’t re-open until early January, which is great because we’re always so busy in the run up to Christmas, we all need a break.
What are your own plans for Christmas?
My family and I will go to my sister’s house for Christmas dinner this year. There will be 12 of us for dinner. And every year we are all in charge of different jobs. This year I’m in charge of the desserts. So I have been told to make eclairs and trifle. Christmas is always very special to us.
What’s your favourite Christmas memory?
20 years ago my eldest son Andrew was born on Christmas Day. That will always be my favourite Christmas memory. I will never forget it, it was the year of 1997 and most people will remember it was the Christmas that loads of homes were without electricity.
So my family were at home not being able to cook the dinner, and also waiting anxiously over the phone to hear the news that Andrew was born.
How have things changed in your restaurant over the years?
We have learned so much. We’re five years in business this year and we have got to know so many customers through the years, and have gotten to know what our customers want.
Our aim is to make sure we provide best service and best food. All of our produce is made fresh everyday, and we try to cater for all our customer needs. For example, we have started doing gluten free products and have even started selling our gluten free Christmas pudding.
What advice do you have for anyone cooking their Christmas turkey?
Get a thermometer for anyone who always cooks their turkey dry! I can think of someone who always cooks their turkey too much.
I would recommend you marinate your turkey the night before with fresh herbs, olive oil and garlic, and wrap in cling film and leave in a cool place over night. The taste of garlic won’t come out in the turkey. It will just enhance the flavour of your turkey.
When stuffing the carcass of your turkey, only use a small amount of stuffing. Too much stuffing in the turkey stops the juices of the turkey from flowing and it also makes the turkey take longer and much harder to cook.
You can cook your stuffing separately and add juices of the cooked turkey to the stuffing to brings out more flavour.
Is it always a good atmosphere or can it sometimes be overbearing?
It’s always extremely busy. Thankfully I have a very hard working team who always have a positive attitude. Christmas week, especially, can either make you or break you. But we always try to be one step ahead, and always be prepared.
I think it’s always a good atmosphere. I love seeing how so many customers’ tradition to come to Tynan’s every year to meet friends.
Do you prefer Roses or Celebrations?!
Neither. They’re not the same as to what they used to be.
The LaoisToday 2017 Annual is now on sale in bookshops and newsagents around the county – this is where you can buy it
