Irish chef, food writer and TV personality, Darina Allen is a renown presence on the Irish food scene. And being the author of several food books on Irish cuisine has definitely paid off, as Darina shares with us a selection of delicious recipes to keep you and yours content. From filling mains to tasty desserts, she will have your food needs covered.
Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin and his wife Catherine and has very quickly become a must-see for all foodies. It is now considered to be one of Ireland’s Premier Hotels & Restaurant. Kevin’s runs a cookery school at the hotel as well which already recognised as one of the most respected in the country.
Kevin has cooked for many well-known celebrities during his career including the Her Majesty, the Queen, President Bush and Bono. In 1994, Kevin was head-hunted back to Ireland as the Executive Head Chef of the Shelbourne Hotel in Dublin, widely recognised as one of the most prestigious Chef appointments in Ireland.
Antony Worrall Thompson English restaurateur and celebrity chef, television presenter and radio broadcaster. ...the list goes on! The famous chef, who appeared on such iconic shows as Food and Drink, Ready Steady Cook and I'm a Celebrity Get Me Out Of Here!, bring that extra twist with his recipes, which makes for easy, happy dinner times.
Derry Clarke is one of Ireland's leading chefs. With his wife, Sallyanne, Derry owns one of Dublin's best restaurants, the award winning Michelin Star, L'Ecrivain. L'Ecrivain is situated in Baggot Street in Dublin and serves a modern and contemporary blend of exquisite Irish and French dishes.
Derry has received many awards for his innovative and culinary skills including theEvian Food and Wine's Best Restaurant 2003 & 2002, Best Restaurant in Dublin 2003 and Best Chef 2003. He also received theBushmills Dining in Ireland Guide Best Restaurant Award in 1999 and 2000 and also the Best Chef in 2000 and 2001.
Clodagh studied in France and NYC, and then went on to train as a chef at Ballymaloe Cookery School, followed by 3 years working as a chef in Ballymaloe House in Cork, Ireland.
Currently, she writes a monthly column for The Gloss Magazine which comes free with the Irish Times. In addition to her regular column, Clodagh has also a written for the Irish Times, The Sunday Tribune, Aer Lingus Magazine, Delicious Magazine, Image Interiors, and RED Magazine. Clodagh has appeared as a cook and promoter of local produce on RTE's, Out of The Blue; Rick Stein's Food Heroes, (BBC2); TV3's Ireland AM Show; RTE’s The Late Late Show, Saturday Cooks (ITV), Saturday Kitchen (BBC1), The Today Show (NBC in USA), RTE's The Afternoon Show, BBC’s Food Poker and is a regular chef presenter for UKTV's Market Kitchen.
Jenny Bristow is one of Ireland’s most celebrated local good food ambassador’s, TV cooks and cookery writers whose cookery programmes have travelled the world.
Jenny was brought up near Coleraine in Northern Ireland, on her parents’ dairy farm. She now lives with her husband Bobby and their 3 children at their beautiful farm near Cullybackey in County Antrim which is also the backdrop and location for recording the TV cookery series.
Jenny’s success lies not only on the highly acclaimed cookery programmes, but also as a successful best-selling author of 12 cookery books, and reached the Sunday Times No.1 best-selling author.
Paul Flynn, chef and owner of The Tannery Restaurant, Dungarvan, Co. Waterford is renowned for cooking modern Irish food. Paul’s dishes are known and loved for their deep earthy flavours and the menus give nothing away in their simplicity yet the tastes are hugely exciting. He was the cookery writer for the Irish Times and subsequently wrote two cookery books, An Irish Adventure with Food and Second Helpings which contains a selection of spectacular recipes using seasonal food.
Paul’s cooking career started out in London with Nico Ladenis working in all of his restaurants, becoming head chef at 23 at Chez Nico in Great Portland Street. He went on to take charge at Nico at Ninety in the Grosvenor House hotel, current site of Corrigans Mayfair.
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