Chef Kieran relishes new challenge in tough times

Kieran Nolan looks 10 years younger than his 36 years but he is already an established businessman who has recently taken on a new venture.

Kieran has been running his own restaurant for nine years and in January opened up a new eatery, which he hopes to franchise. Next month sees the opening of his third Galway city outlet.

It was almost a given that Kieran would end up working in catering as his parents worked in the GBC for years. In fact they both left secure senior management jobs in that company to join him when he took out a two-year lease on The Galway Plate on the Tuam Road. That was nine years ago and that restaurant is a busy spot.

Although the Plate is thriving and there’s a good team working there, including Kieran’s parents, Mike and Margaret, he was itching to get his teeth into something different, something edgy that would challenge him further and where he could experiment with the more exotic foods he came across when he worked for a year in Sydney.Mixt Greens is the name of Kieran’s new venture, where the motto is ‘gourmet food – fast’, but where good friendly service is not compromised.

That opened on Scholar’s Walk opposite the University Hospital Galway in January and it’s standing room only at lunchtimes thanks to the hospital clientele.

The name was inspired by something Kieran spotted on his honeymoon in San Fransisco, but the food and decor is a mix of other places he has seen on his travels. In recent years, he has travelled to London a lot to attend motivational seminars – he has heard Alan Sugar, Richard Branson and motivational expert, Tony Robbins speak. He used those trips to research various eateries and believes he has come up with a good mix of what he likes himself and what he hopes Galway customers will like.

“In recent times, I have hired a personal trainer who also advises me on nutrition, so I am trying to eat more salads, nuts and seeds. And I have also developed an interest in ethical eating and organic food.“I made sure that all our packaging and disposable plates, cups and cutlery are completely compostable. It is not only ecological but really cuts down on the washing up!” he says.

The premise of Mixt Greens is being able to make up your own salad in four easy steps by choosing your own greens, your deli items, garnishes and your dressing.

But Kieran knew that in the Irish climate he just couldn’t serve salads, so he also provides a range of hot food, mostly hot pots that can be eaten on the premises or taken away, thanks to their packaging. Their Malaysian pork crock pot is particularly popular.

The response from customers (he is continually seeking feedback) has been so positive that he is opening the second Mixt Greens in the city centre next month, which will bring his cosmopolitan style of eating to a whole new level because of its central location.

Kieran has worked in catering since his first summer job in the GBC at the age of 14 and appreciates the long hours involved in the business. Because of that, he admits to feeling guilty about having to be away from the kitchen so much as he concentrates on promoting Mixt Greens and works on the franchise aspect of it.

“I have worked hard to get here . . . yet I feel like I am starting on a journey again with the long hours I am putting in but it has to be done to get this venture (Mixt Greens) off the ground.

“I believe in being positive and upbeat. For a while there, I had to turn off the news because of all the negativity. I like to surround myself with positive people and I believe that I am building a good team here, much like the team already working well together in The Galway Plate. 

For more, read this week's Galway City Tribune.

Note: The Mixt Greens outlet described in this article has no relationship with Mixt Greens Restaurants based in San Francisco, California and with outlets in Los Angeles and which has been in operation since 2005.