Richy Virahsawmy

Richy Virahsawmy has been working in kitchens since he was 14 years old! He trained in London and started his professional career in the Strand Palace Hotel as a first commis chef. He traveled in Australia but returned to the UK working up the ranks in kitchens. He was promoted to a senior sous chef at the age of just 21. Richy then worked in senior chef positions at the UK's Department of Trade and Industry, Inchydoney Lodge and Spa and Avalon restaurant in West Cork. In January 2002 he opened Richy's Bar & Bistro with Barry McAdams and Kevin O'Regan. Richy has been enjoying pushing Richy's Bar and Bistro and he has won several awards. He's part of the prestigious Euro-Toques chef's association and The Good Food Ireland network. In 2008 Richy started working with Michael Flatley looking after some of his private functions. Since 2004 Richy has been giving cooking classes for adults and children of all ages. Nowadays he is keeping busy with his Finni

Hummus

Hummus

It is very easy to make your own.

Kale crisps - brilliant.

Kale Crisps: Much tastier & easier than you think!

Ingenuity at its best plus soooo much healthier than processed versions. Also if you're having someone over or have unexpected visitors and you've nothing in the house, this ticks all the boxes while still keeping you on track.

Richy makes chicken roulade wrapped in Parma ham, stuffed with kale on RTÉ One's Today

Richy's Chicken Roulade Recipe: Today show

We love Richy Virahsawmy's recipes because he puts things today that we just wouldn't have thought of - such as this recipe for chicken roulade wrapped in Parma ham, stuffed with kale.