I am very excited to announce that I have made the decision to move home to Kilkenny, Ireland in April 2025 where I will be available for events and private dinners. I am currently taking booking from late April 2025.

I have been cooking professionally for twelve years, ever since leaving the nest of Ballymaloe cookery school with a distinction and coming straight across the pond to London, where I worked in various restaurant kitchens across the city while continuing to study, obtaining a Diploma in pastry and confectionery from Westminster college and balancing that out by a becoming a culinary nutritional expert from The Academy of Culinary nutrition.

I have been working as a chef in Centerstage Film studios since 2011. Eventually taking it over in 2017. While there I have cooked for many high profile people including Gordan Ramsey, Nobu, Jamie Oliver amongst ohers.

My focus has always been the quality of the produce, seasonality and most importantly making sure the menu is balanced and beautiful both on the palate and the eye.

For me, cooking is...

a journey through flavors and creativity that brings joy to people

I learned to cook at...

Ballymaloe Co.Cork. However working with amazing chefs over the years is what really helped me understand how to cook.

A cooking secret...

A cliche, but it all starts with produce, the best you can afford. Also, give yourself time. A clear mind makes better decisions.

My menus

Italian classics

STARTER

Choose 1 dish

Courgette flower fried in tempura batter stuffed with lemon and caper ricotta

Suppli with saffron aioli

Buratta with salted anchoives and grilled chicory

Grilled octopus with romesco sauce and cruton

FIRST COURSE

Choose 1 dish

Crab, baby gem, apple and shallot salad with a light lemon dressing

Butter leaf lettuce, peach and ricotta with basil oil dressing

Caprese salad with home made focaccia

Anchovy, green bean and almond salad

MAIN COURSE

Choose 1 dish

Baked sea bream with potatoes, capers and tomatoes

Creamy polenta,pan fried seasonal wild mushrooms ,melted talegio and dressed green salad- sharing style

Seafood fregola with a black olive tapenade croute

Ligurian fish stew with saffron baby potatoes, lemon aioli and samphire

Risotto with roast courgettes, broad beans. lemon and toasted pinenuts finished with pecerino

Meatballs with fennel in tomato sauce, creamy polenta and briased wild greens

Parpardelle with pulled duck confit, slow roast red onions, toasted walnuts and parmasan

DESSERT

All inclusive

Buttermilk panna cotta with passion fruit and shortbread biscuit

Grilled peaches with sweetened mascarpone and fresh baked madeleines

Salted caramel pot with amaretti biscuits, crème fraîche and raspberries

Peanut butter semi freddo with chocolate chip cookies

Chocolate terrine with pistachio, poached pear and crème fraîche

Earth

STARTER

Choose 1 dish

Pumpkin roasted with chilli garlic oil and topped caramised pumpkin seeds and tahini dressing

Fried Oyster mushrooms topped with pagritata and gremolata

Roast Dublin bay prawns in garlic butter with lemon aioli and brioche bread

Rump of lamb with roast french radish and green beans with pomeegranate molosse dressing

FIRST COURSE

Choose 1 dish

Kale, kumkuat and toasted hazelnut salad with lemon and maple dressing

Apple, celeriac,watercress salad with horseradish and lemon dressing

MAIN COURSE

Choose 1 dish

Roast pork belly with creamy potato bramley apple mash, turnip tops with confit garlic

Breast of Lamb stuffed with capers & tarragon, braised cannelleini beans, toasted parsley breadcrumbs served with a dressed green salad

Crispy duck breast with blackberry sauce ,pomme anna and buttered chevil heritage carrots, buttered seasonal greens

Côte de boeuf with red wine jus and bernaise sauce, pomme sarladaise , buttered heritage carrots,seasonal greens - sharing style (surcharge of £10 per head)

DESSERT

Choose 1 dish

Chocolate terrine with pistachio, poached pear and crème fraîche

Creamy orange rice pudding made with condensed milk served with poached berries

Orange and cardamon almond cake with vanilla ice cream

Fresh baked madalines with lemon curd and fresh cream

Vegetrarian

STARTER

Choose 1 dish

Breaded oyster mushrooms topped with pagritata and gremolata

Fig, goats cheese and radish salad with caramelised hazelnuts and passionfruit seeds and crouton

Courgette flower fried in tempura batter stuffed with lemon and caper ricotta

FIRST COURSE

Choose 1 dish

Apple, celeriac,watercress salad with horseradish and lemon dressing

Kale, kumkuat and toasted hazelnut salad with lemon and maple dressing

MAIN COURSE

Choose 1 dish

Slow roasted whole cauliflower in butter, lemon,thyme topped with pagritata served with pomme anna and seasonal greens

Risotto with roast courgettes, broad beans. lemon and toasted pinenuts finished with pecerino - served with dressed green salad

Artichoke and ricotta pie with braised cannelllini beans and broccoli rabe

Creamy polenta,pan fried seasonal wild mushrooms ,melted talegio and dressed green salad- sharing style

DESSERT

Choose 1 dish

Grilled peaches with sweetened mascarpone and fresh baked madeleines

Creamy orange rice pudding with condensed milk and poached berries

Salted caramel pot with amaretti biscuits, crème fraîche and raspberries

All about the sea

STARTER

Choose 1 dish

Lobster tail with lemon and chive burre blanc, trout egg and a brioche crouton

Pan fried scallops with a watercress and pear valoute topped with crispy guanciale

Roast Dublin bay prawns in garlic butter with lemon aioli and brioche bread

FIRST COURSE

Choose 1 dish

Butterhead lettuce with peach, pea, asparagus,basil and fresh ricotta

Pomegrante, cucumber and hertiage tomato salad with a caper dill dressing

Roast french radishs, green beans and garlic confit

MAIN COURSE

Choose 1 dish

Ligurian fish stew with saffron baby potatoes, lemon aioli and samphire

Seafood fregola with a black olive tapenade croute

Pan fried Seabream Fillets, sauce vierge, crispy polenta and broccoli rabe

DESSERT

Choose 1 dish

Almond tart with saffron poached pears and chantilly cream

Buttermilk panna cotta with passion fruit and shortbread biscuit

Rich chocolate pot with crème fraîche and candided peanuts

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Chef Michelle's reviews

4.17

•

4 services

Excellent service. Dishes were delicious and well presented. Very personable, engaging and professional. The experience was just fantastic. Would def do again. Thank you!