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Rachel Allen

She is the author of numerous best-selling cookery books, which include Rachel’s Favourite Food at Home and Rachel’s Food for Living. Her extremely popular television series for RTÉ and the BBC have been broadcast internationally and she frequently appears on BBC’s Saturday Kitchen.

Rachel is columnist and contributor to a number of publications, and has become Ireland’s leading food personality. The BBC describe her as an “Irish cooking queen” and Good Food magazine believe she “has put Irish cooking on the map.”

Rachel Allen

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Martin Shanahan is one of Ireland’s leading seafood chefs. Martin also has a number of successful cookery books to his name, Irish Seafood Cookery and The Seafood Lover’s Cookbook, both written with Sally McKenna, and in 2011, Martin’s Fishy Fishy Cookbook, which quickly became a best seller.

 

More recently Martin has teamed up with chef Paul Flynn to feature in the series Surf n’Turf, which aired on RTÉ.

Martin Shanahan

Rachel Allen

Lewis has been a member of Eurotoques since 1992 and served three years (2001–04) as Commissioner General. He has also been a member of the Taste Council of Ireland since its inception October 2003.

 

In 2011, he was the head chef for the only State Banquet to be held during Queen Elizabeth II’s State Visit to Ireland. He is a passionate advocate of Irish food and food producers, and in 2015 published the book Chapter One: An Irish Food Story.

Ross Lewis

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Barry Liscombe is the executive chef of the group comprised of Hartes of Kildare, and soon to be Firecastle Lane grocer, cafe, cookery school, b&b and food hall. After working in a number of kitchens, including Rubicon on the site of Hugo’s on Merrion Row, the Moyvalley Hotel, Donatello’s, Maynooth and Bloomfield House Hotel to name a few, Barry found himself joining the team at Hartes of Kildare where he has been heading the kitchen at Hartes now for 10 years. He is a huge advocate of health and mental health practices in the workplace, keeping things fun, teaching and inspiring other chefs and students in their cookery school.

Barry Liscombe