In Donal's own words,
'I’m a self taught home cook who writes and photographs food for a living. I’ve been cooking from an early age and inspired by a family of foodies, food quickly became a way of life.
Good Mood Food was released in October 2009. The success of the book lead on to the world of TV and radio appearances which include Ireland AM, The Afternoon Show, ICE, Nationwide and Market Kitchen in the UK, The Ian Dempsey Breakfast Show and The Tubridy Show.
My brand new book Kitchen Hero was released in March 2011 and a the 13 part television series which accompanies it airs in May 2011. I write a regular column for the Irish Independent Weekend Magazine and a weekly column in The Cork News. Donal will return to our screens later this year in a brand new series.
Since returning from Boston where he cooked in Devlins Restaurant Gary O Hanlon has been Head Chef of VM @ Viewmount House since it opened in August 2008. The restaurant has been a massive success since opening and has been named by the Irish Independent as one of "Ireland's Top 10 Places to Stay & Eat", it has been in the prestigeous Bridgestone Top 100 Restaurant & Places to stay Guide since 2010, Food & Wine Magazine "Commended" Best Restaurant in Leinster 2011, RAI Best Country House Restaurant Leinster 2010, Georgine Campbell "Sunday Lunch of the Year" Award 2012 and Gary is a proud member of Eurotoques Ireland. Gary sources the finest of Irish ingredients year round and is proud to showcase them in his take on Irish cuisine using classic and modern methods of cooking. Gary is a regular on our screens in shows such as Four Live, MasterChef Ireland & The Restaurant.
Maura Derrane started her broadcasting career in RTE Galway in 1993. After 3 years she joined TG4 as reporter, and then in 1998 moved to TV3 working as a news reporter, crime correspondent, and then presenter of Ireland AM from 2004-2006.
More recently she can be seen presenting TG4's Feirm Factor.
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How to Cook Well, with Rory O'Connell
The goats cheese is simply pushed into the tart base, sprinkled with thyme leaves and then the sa...