Offaly chef takes part in 'Ireland's Next Top Chef' competition

THE head chef at Tullamore's Old Warehouse, Anthony O'Connor is taking part in 'Ireland's Next Top Chef' competition.

The competition originated back in 2017 under the Balmoral Hotel Professional Master*Chef banner - which was an event held during the Féile an Phobail celebrations. It continued in 2018 and 2019 and then, like many other events, was put on hiatus during the Covid pandemic.

In 2023, the event returned with a new name, new look and new ambition - to find Ireland's Next Top Chef. The competition is back in 2025 for its third consecutive year, hotter than ever and ready to crown the next culinary star.

Over the years, the competition has welcomed top chefs from across the country to deliver their expert verdicts. In 2025, the current judges are a reflection of the growth and meteoric rise in standard which the competition has achieved since its inception.

This year joining the panel is Chef Sergi De Meià, 26 years of experience. Chef Serg studied in Barcelona, Girona and Montpelier culinary institutes and has worked worldwide including Akelarre in San Sebastian, a 3* Michelin restaurant.

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Now in his third year with the competition, famed Restaurant Critic and Judge on BBC's Farm to Feast, Joris Minne will be rejoining the panel. Renowned for his sharp palate and eloquent prose, Joris Minne brings decades of culinary expertise and journalistic flair to the judging table. His deep knowledge of Ireland’s evolving food scene makes him an invaluable voice in the search for the country’s next top chef.

Building good relationships with local suppliers is a top priority for Anthony. Aged just 30, Anthony has been passionate about food all his life and has ambitious plans for the Old Warehouse – located in the former Tullamore DEW Bond Store – on the banks of the Grand Canal at Bury Quay.

In his three years at the eatery, which is part owned by the legendary golfer and passionate Offaly man, Shane Lowry, Anthony has overseen its development to become one of the leading dining out venues in the region.

Anthony commenced his professional career at the tender age of 14 under the watchful eye of Paddy Kennedy in the Bridge House.

"I've always had a massive interest in food and loved watching my Mam cook dinner. When most kids would have been watching the Den on RTE I'd be cooking," he now recalls.

After graduating from Athlone Institute of Technology, Anthony held a number of positions including at BK2 tapas bar in Tullamore.

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He spent three years as head chef at New Forest in nearby Tyrellspass but was "out of the game" for a period during the Covid pandemic when he worked in a local Spar supermarket.

After the hospitality fully resumed post-Covid, Anthony joined the team at the Old Warehouse as a sous chef before being appointed head chef.

Securing the post was a dream come true for the Tullamore man who grew up across the canal from the premises on Clontarf Road.

"I knew a lot about the history of the building and its association with whiskey distilling and had seen it change hands many times over the years."

Anthony added that Shane Lowry has made a major financial investment in the building itself and the restaurant and bar over the past number of years.

"From the outset of my role as head chef it was all about building good relationships with local suppliers which can be challenging enough."

Anthony admitted that the increasing cost of ingredients is proving difficult and he prioritises value for money for diners.

"I want to find the perfect balance between taste, price and timing," he outlined.

Both the evening and lunch trade at the Old Warehouse is extremely busy with the upstairs restaurant catering for three sittings of 120 diners in the evening.

The local trade is very strong, but thanks in part to Shane Lowry's association with the venue, it also attracts a huge number of out of town diners.

In March, Anthony and the team's hard work was rewarded when the Old Warehouse was chosen as the Best Gastro Pub in Offaly at the Irish Restaurant Awards.

And does Anthony have a favourite dish?

"Braised feather blade of beef is a dish which I've been bringing with me a long time. It's a slow dish with a cheaper cut of beef, ideal in these value for money conscious times."