Conor Halpenny is an award-winning Irish chef from Ardee, Co Louth, and co-owner of Square Restaurant in Dundalk. Known for his refined yet approachable style, Halpenny’s cooking celebrates seasonal, locally sourced ingredients and showcases the best of modern Irish cuisine.
He began his culinary journey at Dooleys of Edmondstown in Louth before honing his skills at renowned restaurants including The Courthouse, Tankardstown House and Chapter One. He won the Euro-Toques Young Chef of the Year award in 2017. Earlier this year, he was named Georgina Campbell’s Chef of the Year.
“Whether I’m cooking at home or in the restaurant, I always try to keep things simple and let the ingredients shine,” says Halpenny. “I love picking up fresh vegetables from local farms like McNally’s, Ballymakenny, or Coole Farm, and I’d really encourage people to explore what’s available from growers in their own area. Cooking with the seasons makes such a difference. One ingredient I think we don’t use enough in Ireland is crab meat. You can find it at your local fishmonger or at the supermarket. It’s a brilliant staple for a quick, tasty meal.
Halpenny uses Dunany crab from the waters of Dundalk Bay.
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“If you’re buying fresh crab, it’s worth checking for bits of shell: just spread the meat on a metal tray and run your fingers over it to make sure it’s perfectly clean. Here is a simple and delicious recipe that will impress your guests.”
Crab with romesco, pickled fennel, pickled dillisk and sourdough croutons (serves two)
Serves: 2
Prep time: 30 mins
Ingredients for the crab
- 200g fresh white crabmeat (picked and shell-free)
- 1 tbsp olive oil
- ½ lemon, juiced
- Sea salt & cracked black pepper
Ingredients for the romesco sauce
- 1 large red pepper
- 1 small tomato
- 1 garlic clove (skin on)
- 25g blanched almonds (or hazelnuts)
- 1 slice day-old bread, torn
- 1 tsp smoked paprika
- 1 tbsp sherry vinegar (or red wine vinegar)
- 4 tbsp good olive oil
- Salt, to taste
Ingredients for the pickled fennel
- ½ fennel bulb, thinly sliced (use a mandolin if possible)
- 100ml white wine vinegar
- 100ml water
- 1 tbsp sugar
- ½ tsp salt
- ½ tsp fennel seeds (optional)
Ingredients for the pickled dillisk (seaweed)
- 10g dried dillisk (rinsed and soaked in cold water for five minutes to rehydrate)
- 50ml rice vinegar (or white wine vinegar)
- 50ml water
- ½ tbsp sugar
- Pinch of salt
Ingredients for the sourdough croutons
- 1 thick slice of sourdough bread, torn into rough pieces
- Olive oil
- Sea salt
Method
1. Pickle the Fennel
- Bring vinegar, water, sugar, salt, and fennel seeds to a simmer until sugar dissolves.
- Pour the hot liquid over the sliced fennel in a bowl or jar.
- Let sit for at least 30 minutes (or up to a few hours in the fridge).
2. Pickle the dillisk
- Combine vinegar, water, sugar and salt in a small pan and bring just to a simmer.
- Pour the pickling liquid over the drained dillisk.
- Let sit for 20–30 minutes, then drain. (Keep it slightly glossy, not soggy)
3. Make the romesco sauce
- Roast the red pepper, tomato, and garlic (skin on) on a tray at 200 degrees for 15-20 minutes, until softened and slightly charred.
- Toast the almonds and bread in a dry pan until golden.
- Peel the pepper and garlic.
- Blend everything – roasted veg, almonds, bread, paprika, vinegar, olive oil and salt – until smooth but still a little textured.
- Adjust seasoning with extra vinegar or salt if needed.
4. Make the sourdough croutons
- Toss the thinly sliced bread with olive oil and sea salt.
- Bake on a tray at 180 degrees for 8–10 minutes, until crisp and golden.
5. Prepare the crab
- Pick the crab to make sure it is free of all shells
- Season the crab with lemon juice, salt and a crack of black pepper.
6. To serve
- Spoon a base of romesco across each plate.
- Add a generous mound of crab on top.
- Arrange some pickled fennel and pickled dillisk around it for acidity and freshness.
- Scatter over sourdough croutons for crunch.
- Finish with a drizzle of olive oil and a few fennel fronds if you have them.
Conor Halpenny is chair of Euro-Toques Ireland, where he helps to mentor emerging culinary talent and promote Ireland’s food culture. Euro-Toques Ireland is a community of chefs, cooks and food producers dedicated to preserving the integrity and authenticity of Irish culinary traditions. Founded in 1986, the organisation promotes seasonal, locally sourced ingredients and supports sustainable food practices through advocacy, education, and events. Its members champion food culture rooted in quality, provenance, and respect for producers, while mentoring the next generation of chefs to carry these values forward.
