Where do you work?
I am executive head chef at Lough Erne Resort in Co Fermanagh.
Are you calm in the kitchen?
Yes. I give respect to receive respect.
When did you start cooking?
At a young age. I was inspired by my family’s welcoming farmhouse kitchen and the warmth and laughter associated with it. This love of family mealtime has stayed with me, as has my mum’s lessons about celebrating what nature has given us.
What fires you up about food?
Food should always be a celebration, especially of local produce. My brand of contemporary Irish cooking has a very simple philosophy: sourcing, preparing and serving fresh food that’s in season.
What’s been cooking lately?
Right now we're perfecting our chocolate desserts at The Catalina Restaurant and creating new seasonal dishes for the Loughside Bar and Grill.
Your signature dish is…
I love food and anything that has taste and texture. But is there anything as basic yet fulfilling as bread? The simple aroma of it floating out of the oven puts one at ease and touches something deep within us.
Your favourite thing to eat is…
Fresh and local food, especially in company of family and friends. In this busy world, sitting around the table with loved ones can be rare but it’s great to spoil those you care about with food that contains the best of home-grown, fresh products.
What chef inspires you most?
At this stage of my life it would have to be the chefs that I work with every day. I work with a great group of chefs at Lough Erne Resort and we all have ideas and knowledge to share with each other. Sharing is a must, but make sure you’re not just doing it to get it back.
This week, we are going to make:
Short & Sweet shortbread biccies
Ingredients: 400g flour; 200g cornflour; 400g butter; 200g castor sugar plus about 20g for sprinkling
Method: Preheat the oven to 160C. Cream the butter and sugar in a large bowl. Gently incorporate the flours until smooth. Separate the dough into four pieces and roll out into 5cm-long logs. Wrap in cling film and place in the fridge for at least two hours. When firm, unwrap the logs and slice into 5mm-thick discs. Lay the biscuits on a baking tray and place in the oven for approximately eight minutes, until golden brown. Remove from the oven, sprinkle with sugar and cool on a wire rack.
