I am certified and well versed in the appropriate handling of food fully up to date with HACCP.

Formally trained with understanding of how to adapt foods to diets, cultures, tastes.

I believe in a high level of hospitality and customer service, whether working in households, for corporations or food service providers.

I am always researching ways to enhance services with new recipes, various foods and plating arrangements.

I believe in maintaining strong relationships with vendors ensuring access to the freshest foods.

I am only as good as the ingredients.

For me, cooking is...

A little bit of an obsession...

I learned to cook at...

Many places. I'm still learning, and hopefully never stop learning.

A cooking secret...

Preparation.... preparation. Timing is everything.

My menus

Surprise Menu

STARTER

All inclusive

Hors d'oeuvres/ amuse bouche. Not restricted to any region but with an emphasis on Ingredients found on the island of Ireland

FIRST COURSE

Choose 1 dish

Classic golden risotto, seasonal vegetables and burnt leek

Clew bay king scallops, pea puree, clonakilty black pudding, pickled and chard apples

Burren smoked salmon timbale, organic mizuna leaf, lemon & dill gel

Chicken and gubbeen cheese Tortellini, wild garlic veloute, toasted sunflower seeds

Beet & Gin cured salmon gravlax, crisped capers, roasted beet, cucumber, sourdough crumb, wild garlic and avocado cream

Baked brie seved with bitter greens, plum relish and pomegranate

Compressed pork belly, Cracking, wild crab apple jam & blackberry cider reduction

MAIN COURSE

Choose 1 dish

Baked Hake, crispy poached egg, dill crushed potatoes and pickled mustard seeds

Connemara lamb cutlets, sweet potato rosti , black garlic and pomegranate

Open lasagna of prawn and muscles, lobster bisque and charred asparagus

Chicken ballotine, wild mushrooms, seasonal berries, french toast, bacon jam and a mushroom jus

Lamb shank cooked for 12 hours, red wine jus, shredded crispy leek, rosemary roast jersey royals

Chicken and Black pudding boudin, crisped parsnip, wild garlic and a wild Blackberry Cider reduction, baby leaf

Beef fillet, wild mushrooms, bone marrow jus, blue-cheese and tarragon croquet & fava beans

48 hour beef cheek, salt baked carrots, celeriac mash and Peppered stout demi-glace

Cod / john-dory / sea bass. Marinated vegetables, balsamic & herb roasted tomatoes, seaweed crisp, roasted red pepper volute

DESSERT

Choose 1 dish

Tiramisu Refined. Served deconstructed or served elegantly in a glass

Honey and Guinness tart with brown bread ice cream

Sweet and sour Apple and bramble crumble. Deconstructed using Kerry Pippin apples, wild local blackberries , St tolas goat curd and a brown bread and oat crumble

Mirror glazed chocolate and caramel mousse cakes, pecan praline and selection of berries

Dark chocolate & Frangelico Panna Cotta, cherries and spiced pumpkin seeds / or white chocolate panna cotta, Frangelico, raspberry compote.....alcohol can be omitted

Cured meat and cheese platter, crackers pickles and chutneys. Selection of Crackers and chutneys

Mediterranean influenced

STARTER

All inclusive

Amuse bouche.. First course of four. Small appetisers that kick start your taste buds. Related to menu

FIRST COURSE

All inclusive

Chicken and gubbeen cheese Tortellini, pumpkin velouté roasted pumpkin seeds

Beet & Gin cured salmon gravlax, crisped capers , roasted beet, wild garlic and avocado cream

Brucheta ....Roast vegetables on homemade toasted sourdough, aged balsamic, goats cheese curd and a beetroot and onion chutney

Clew bay king scallops, pea puree, chorizo crisps, pickled and chard apples

Wild mushroom tortellini, crisps of parma ham, charred shallots, wild garlic volute, truffle oil and toasted sunflower seeds

MAIN COURSE

All inclusive

Chicken ballotine wild mushrooms, seasonal berries, french toast and a mushroom jus

Open lasagna of prawn and muscles, lobster bisque and charred asparagus

Beef fillet cooked to desired temperature, celeriac puree, bone marrow jus, wild mushrooms and fava beans

Baked Hake, marinated vegetables, balsamic roasted tomatoes, roasted red pepper sauce

DESSERT

All inclusive

Flaming Pear, amaretto soaked Pan di spagna

French lemon tart meringue and bitter chocolate

Mirror glazed chocolate and caramel mousse cakes, pecan praline and selection of berries

Dark chocolate & Frangelico Panna Cotta, cherries and spiced pumpkin seeds / or white chocolate panna cotta, Frangelico, raspberry compote.....alcohol can be omitted

Italian inspired

STARTER

All inclusive

Amuse bouche. First course of four. Small appetizers that kick start your taste buds

FIRST COURSE

Choose 2 dishes

Open lasagna of wild mushrooms, crisp parma ham with a beef and mushroom broth

Chicken and gubbeen cheese Tortellini, pumpkin veloutéroasted pumpkin seeds

Treacle cured salmon, radicchio, chard pickled seasonal vegetables and crisped capers

Roast tomato and red pepper soup, crispy sage leaves and wild garlic oil

Classic golden risotto, seasonal vegetables and burnt leek

MAIN COURSE

Choose 2 dishes

Sous vide chicken breast, wild mushrooms, seasonal wild berries, pickled cauliflower leafs

Pan-fried bass with cannellini beans and squid

Cod with chilli dressing, gnocchi and purple sprouting broccoli

Oxtail and celeriac 'lasagne' with baby spinach and horseradish

Beef fillet in burnt hay beet gnocchi, marrow jus

DESSERT

Choose 2 dishes

Dark chocolate & Rum Panna Cotta, cherries and spiced pumpkin seeds / or white chocolate panna cotta, vodka raspberry compote.....vodka can be omitted

Tiramisu Refined. Served deconstructed or served elegantly in a glass

Flaming Pear, amaretto soaked Pan di spagna

Tapas

STARTER

All inclusive

Cured meat platter and a selection of crackers pickles and chutneys. Crackers and chutneys are suitable for vegetarians

FIRST COURSE

All inclusive

Wild garlic Pesto Stuffed mushrooms

Olives selection marinated stuffed and plain

Brucheta ....Roast vegetables on aged balsamic and goats cheese beetroot onion chutney

Blue cheese filo bites with pears and pecan