Irish chefs

Question

This piglix contains articles or sub-piglix about Irish chefs

Answer 1

Chefs from Northern Ireland

This piglix contains articles or sub-piglix about Chefs from Northern Ireland

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Wikipedia

Answer 2

Chef Adrian

Chef Adrian (Adrian Martin) born 9 October 1991 is an Irish celebrity chef/personality/presenter from Cavan.

He is known for his work online with various foodie websites and on TV with RTÉ and TV3.

Starting at the age of 14, he trained in some of Ireland's most renowned restaurants including Neven Maguire's Mac Nean House (6 years) and Bon Appetit, Malahide (6 months). He also holds a degree in culinary arts from the School of Tourism Killybegs and studied in South West College Enniskillen. His dad is involved in the food industry, running an event management company which sets up cookery demonstrations and food festivals.

Adrian is a resident chef on the Seven O' Clock show on TV3 which is hosted by Martin King and Lucy Kennedy. He has contributed recipes to RTÉ Guide, Womans Way magazine, The Anglo-Celt, and Easy Food Magazine. He has also featured in other TV programmes such as Swipe TV, a kids show on RTÉ, Irish TV and RTÉ Today. He has his own recipes on Food Bites on RTÉ Player labelled "Fakeaway by Chef Adrian" [1] and has also starred in his own show "Chef Adrian Eats Ireland" [2]. Adrian is well known for making online cookery videos with Lovin Dublin [3].

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Wikipedia

Answer 3

Darina Allen

Darina Allen (née O'Connell) (born 1948 in Cullohill) is an Irish chef, food writer, TV personality and founder of Ballymaloe Cookery School in Shanagarry, County Cork, Ireland

Darina Allen was born in Cullohill, County Laois, the eldest of nine children. The renowned chef Rory O'Connell is her brother. A graduate in Hotel Management of the Dublin Institute of Technology, she is the author of several successful books on the topic of Irish cuisine. She is a leader of the Slow Food movement in Ireland and instrumental in establishing a network of farmers' markets in the Cork area. In the 1960s she was sous-chef at Ballymaloe House and started giving courses in cooking. Later she moved the cookery classes to Kinoith under the name of Ballymaloe Cookery School. She married Tim Allen, son of Myrtle Allen and Ivan Allen, and now lives on her organic farm, Kinoith, in Shanagarry. Allen has been voted Cooking Teacher of the Year by the International Association of Culinary Professionals. She is owner of Ballymaloe Cookery School in Shanagarry, County Cork, Ireland. The school is situated on an organically run farm.

Founder of first Farmers' Markets in Ireland and continuing to be involved in helping set up new markets, she is currently chair of the Midleton Farmers' Market.

Member of Taste Council of Irish Food Board, Chair of Artisan Food Forum of Food Safety Authority of Ireland, Food Safety Consultative Council of Ireland, Trustee of Irish Organic Centre, Patron of Irish Seedsavers.

Member of Eurotoques (European Association of Chefs), IWF (International Women's Federation), Network Ireland, Guild of Foodwriters in UK and Ireland, International SLOW Movement, Bread Bakers Guild of America, IACP (International Association of Culinary Professionals - Darina Allen is a Certified Culinary Professional and Teacher and the school is accredited by IACP).

Councillor for Ireland in Slow Food Movement and President of East Cork Convivium of Slow Food.

She has written a number of cookery books including:

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Wikipedia

Answer 4

Myrtle Allen

Myrtle Allen (born 1924, Tivoli, Cork, County Cork), is an Irish Michelin star winning head chef and co-owner of the restaurant The Yeats Room at Ballymaloe House in Shanagarry, County Cork. Besides her career in cooking, she has also been a writer, hotelier and teacher.

In 1943, Myrtle Hill married Ivan Allen, a vegetable grower, who was working at the farm Kinoith in Shanagarry. In 1947 the couple bought Ballymaloe House and the surrounding farm. Ivan managed the fruit and vegetable farm and worked on Kinoith, while his wife took care of the children and the manor. Later, in 1958, Ivan Allen inherited Kinoith from Wilson Strangman, the deceased owner.

As her husband was a successful grower of fruit and vegetables, she had an abundance of fresh products in her kitchen. Under the guidance of her husband, an avid gourmet, she learned to cook by taking cooking courses at the School of Commerce and self-study. By 1962, she was cookery correspondent of the Irish Farmers Journal. Originally the Irish Farmers Journal was a publication of Macra na Feirme. Myrtle Allen was very active in this young farmers' organisation, eventually becoming "Vice President for the Munster Region" of the "National Council" of Macra na Feirme in 1959. A bid for the presidency in 1963 was unsuccessful.

In 1964, she decided to start a restaurant in her own dining room dubbed The Yeats Room. Her philosophy of using local artisanal ingredients and changing her menu daily to reflect the best offerings of the season was "revolutionary at the time." Later she changed a few unused rooms into rooms for a guesthouse, which grew into the hotel Ballymaloe is today. By the 1960s she and her sous-chef, Darina O'Connell, started giving courses in cooking. Later Darina, by then married to Myrtle's son Tim Allen, moved the cookery classes to Kinoith under the name of Ballymaloe Cookery School.

In 1986 Myrtle Allen was part of founding Euro-toques International and founder of Euro-toques Ireland. Euro-toques is an organisation of professional cooks promoting and protecting Europe's culinary heritage, and defending the quality of local and carefully cooked food. She served as president of the international body from 1994 to 1997.

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Wikipedia

Answer 5

Rachel Allen

Rachel Allen

Rachel Allen (born 21 March 1972, in Dublin) is an Irish celebrity chef, known for her work on television and as a writer. She has often appeared on Raidió Teilifís Éireann (RTÉ).

Allen went to the Ballymaloe Cookery School at the age of 18. After graduating from the school she cooked at the Ballymaloe House Hotel, eventually returning first to test recipes and then to teach at the school. She worked for a while as a caterer in Vancouver before returning to teach at Ballymaloe.

In September 2004, RTÉ broadcast Allen’s first series in Ireland Rachel's Favourite Food, which has also been broadcast in Australia, Canada, Italy, and elsewhere. A book, Rachel’s Favourite Food, accompanied the series, published by Gill & Macmillan. Two further TV series and books followed, Rachel’s Favourite Food for Friends and Rachel's Favourite Food at Home; reruns of the latter became part of Create's television schedule in the United States starting in September 2010.

Allen is a frequent guest on BBC's Saturday Kitchen, and is one of the presenters on the Good Food Channel Market Kitchen show. In 2008, she was in a series called Rachel Allen: Bake! for RTÉ.

Allen has written for many Irish publications, including three years with Irish lifestyle magazine Image and a weekly column in The Sunday Tribune Magazine. She has also contributed to BBC Good Food magazine and AWT At Home magazine.

In 2010, Allen launched a line of products for Tipperary Crystal, including crystal stemware, porcelain dinner sets, and kitchen/dining essentials.

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Answer 6

Michael Bolster

Michael Bolster (born 1967) is an Irish head chef. He was the head chef of the Michelin starred restaurant The Commons Restaurant on St. Stephen's Green in Dublin, Ireland. He was responsible for retaining the star in 1995. The cooking style of Bolster is described as modern food with classical references, using speciality Irish ingredients enhanced by traditional French produce.

Michael Bolster trained in Great Britain. Later he worked at Adare Manor, where he worked under head chef Ian McAndrew. He was sous-chef under Gerry Kirwan in "The Commons Restaurant" when it earned its Michelin star and was later promoted to head chef. After retaining the star he left The Commons and moved to the Cashel Palace Hotel.

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Answer 7

Rory Carville

Rory Carville (Castleblayney, County Monaghan) is an Irish Michelin star winning head chef formerly with restaurant Locks Brasserie in Dublin.

Carville studied at the Killybegs Catering College. He has previously worked at the Four Seasons Hotel Dublin under chef Terry White and L'Ecrivain under chef Derry Clarke. Afterwards, he worked with Sébastien Masi at his Pearl Brasserie, before he was appointed as head chef of Locks Brasserie. He left the restaurant in July 2013 to open a new restaurant in the Clarence Hotel, together with Oliver Dunne.

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Answer 8

Derry Clarke

Derry Clarke is an Irish celebrity chef, reality television judge and proprietor of the restaurant L'Ecrivain. He acted as a judge alongside Bibi Baskin and Sammy Leslie on the RTÉ One reality television series Fáilte Towers and has appeared on other programmes such as The Restaurant, The Afternoon Show and The Panel (in 2008).

Clarke's professional career began at the age of sixteen years. He started his career with Peter Barry in 1972 of The Man Friday fame. He came back to Dublin in 1977 and worked in Le Coq Hardi in Dublin for four years, under John Howard. He also worked for eight years in Le Bon Appetit, Dublin. He has received international acclaim, having been inducted into Food & Wine Magazine's "Hall of Fame" and been granted a five-star review by The New York Times. The newspaper described his restaurant as "superb" and "a good spot to linger" whilst in Dublin.

Derry completed his time as Commissioner General at EuroToques, but remains actively involved with EuroToques still.

Eminent UK foodie A.A. Gill, not known for dishing out rave reviews, gave a rare rave review of L'Ecrivain. He noted that Derry's Wicklow venison was among the best deer I've ever tasted", going on to describe L'Ecrivain as "a very decent, hospitable, friendly, stay-a-while hybrid restaurant".

Clarke's recipes feature in publications such as the Irish Independent and the Evening Herald.

He has written two successful cook books. "Not Just Another Cookbook" and "Keeping it Simple". The recipes confirm his commitment to the very best local, fresh produce cooked with flair and imagination.

Roast leg of spring lamb has been one of Clarke's favourites since his childhood and he regularly cooks it for his own Sunday lunch. Asked about whether he cooks the family dinner on Christmas Day, he replied positively. He cooks goose on this day.

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Wikipedia

Answer 9

Ultan Cooke

Ultan Cooke (Galway, County Galway) is an Irish head chef. He was formally employed at restaurant Aniar in Galway where he was awarded a Michelin star. Cooke studied philosophy and archaeology at the National University of Ireland, Galway. He started his culinary training in Galway. He later moved to London where he worked for John Torode's Smiths of Smithfield, ending up as head chef. He worked at Aniar in the period 2013-2015 and then moved to Ballynahinch Castle.

Cooke is married and has one son. He returned to Galway for family reasons, and the job at Aniar made it extra interesting.

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Answer 10

Richard Corrigan

Richard Corrigan (born 10 February 1964) is an Irish chef. He is chef/patron of Corrigan's Mayfair, Bentley's Oyster Bar and Grill, Bentley's Sea Grill in Harrods in London, and Virginia Park Lodge in Virginia, County Cavan.

Richard Corrigan was born in Dublin. He was raised in Ballivor, County Meath. He studied at Dublin Institute of Technology.

Having spent several years in the Netherlands, he was then head chef of Mulligan’s in Mayfair in London. His first Michelin star was awarded to him when he was head chef of Stephen Bull in Fulham in 1994, also in London.

He opened Lindsay House in Soho, London, and won a Michelin star there in 1997. He then bought and refurbished Bentley’s in 2005 and subsequently opened Corrigan’s Mayfair in 2008. The latter restaurant has been awarded London Restaurant of the Year by the Evening Standard and has earned three AA Rosettes. It was also awarded ‘AA London Restaurant of the Year’, and gained one of the highest new entries in the National Restaurant Awards at number five.

He was crowned winner of the Great British Menu three times. Richard also won the recent Great British Waste Menu special, airing to over 7 million on BBC 1 prime time and which culminated in a dinner at the House of Lords.

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