Lynda Booth is founder of the award-winning Dublin Cookery School and the author of the cookery book, From Lynda's Table. Lynda's dedication, drive and enthusiasm for food has seen her travel and work with some of the world's best restaurateurs and chefs, from the Four Seasons in Canada to the acclaimed Relais Chateaux Hotels in Italy. Her bold approach to Raymond Blanc landed her a job as pastry chef at his Michelin two starred restaurant; Le Manoir aux Quat Saisons in Oxford. Lynda is a teacher at heart and is always bringing new ideas and ingredients to the school which was named 'Best Cookery School in Ireland' in 2013 & 2015 (Irish Restaurant Awards).
Twin brothers David and Stephen Flynn set up The Happy Pear which started out as a veg shop but today their business includes the family-run natural food store, two wholefood cafés and evening restaurant in Greystones and a superfood sprout farm in Kilcoole.
Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy TV chef, author, journalist and mother, and still teaches at Ballymaloe.
Rachel is the author of four bestselling cookery books, which include Rachel's Favourite Food at Home and Rachel's Food for Living. Her extremely popular television series for RTE and the BBC have been broadcast internationally and she frequently appears on BBC's Saturday Kitchen. Her charming manner and effortless style make her a delight to watch. Rachel is columnist and contributor to a number of Irish publications, including the The Sunday Tribune magazine, and is often featured in articles and interviews in the media.
Recipe SearchAll recipes »
Here's a great idea for a delicious brunch this Saturday: American Style Pancakes with Banoffi, B...
Turn to tuna when you need a healthy and filling option. It is one of the best foods for heart he...