Note: Locks, though still recommended by McKennas' Guides, is under new management.
Karl Breen is a young chef who has worked in Ireland's best kitchens. Right now he has his name on the menu and has put his own stamp on the food in Locks Brasserie, where he has recently been appointed Head Chef. Here, Karl explains the complexities behind his signature dish of 12-Hour Octopus, Black Garlic, Calamansi Mayo, Tamarind and Salted Celeriac. It's a precise and delicate dish that shows a cook who is definitely in control of his art.
