Brian McDermott

Brian McDermott is an award-winning chef from Donegal who has built his life around one simple belief – that tasty, healthy food made from traditional recipes and local produce is something everyone can enjoy. The resident chef on RTÉ Radio …

Brian McDermott's prawn & noodle stir fry: Today

A light and delicious dish that's easily throw together.

Food • 23 Feb 21

Brian's chocolate & raspberry beetroot cake: Today

Brian McDermott's chocolate, raspberry beetroot velvet cake.

Food • 31 Jan 21

Brian McDermott's Pan-Fried Greencastle John Dory

A tasty dinner idea.

Recipes • 11 Nov 19

Brian McDermott's Rhubarb Crumble & Custard: Today

I only started growing my own rhubarb a few years ago, but it's well worth it. From a four-foot-square plot, I can get enough rhubarb to last me all year. I freeze it, stew it and even make jam with it. I love to be able to eat my own rhubarb even when there's snow on the ground outside.

Food • 22 Jan 19

Brian McDermott's Veggie Goats Cheese Salad: Today

As we move towards Summer our bodies adjust automatically to light and vibrant food cravings. That makes this recipe the perfect food to ease us into the summer of 2018.

Food • 01 May 18

Brian's Braised Steak Dinner: Today

Brian McDermott's Braised Steak with Caramelised Onions and Gravy.

Food • 13 Mar 18

Brian McDermott's Traditional Barmbrack: Today

Barmbrack is a traditional Irish bake. A coin or a ring is supposed to be hidden somewhere in the mixture, and whoever finds it will have good luck.

Food • 13 Mar 18

Brian McDermott's Classic Pancakes: Today

Brian McDermott and his daughter Niamh visited Today with Maura and Dáithí to make their classic traditional pancakes for Pancake Tuesday!

Food • 13 Feb 18

Brian’s Winter Warmer Flu Fighting Soup

Check out this great recipe from No Salt Chef Brian McDermott

soup • 03 Dec 17

Today: Brian McDermott's Atlantic Seafood Stew

Don't be afraid to have a go at making a Seafood Stew as its one of the most rewarding home cooked meals you can have. I've kept this recipe simple and tasty.

brian mcdermott • 08 Dec 16