Rachel Allen, Guest Chef
We welcome back to Kildare, our Guest Chef, Rachel Allen.
Rachel is the author of numerous best-selling cookery books, which include Rachel’s Favourite Food at Home and Rachel’s Food for Living.
Her popular television series for RTÉ and the BBC have been broadcast internationally and she frequently appears on BBC’s Saturday Kitchen.
Rachel Allen, Guest Chef
Jordan Bailey & Majken Bech Bailey
Cornwall-born chef Jordan Bailey and Danish front of house manager Majken Bech Bailey have been exploring the food producers and ingredients of their newly adopted home in Ireland.
Jordan was previously head chef at 3 star Michelin Maaemo, and a key member of 2 star Michelin Restaurant Sat Bains, whilst Majken honed her skills at 2 star Michelin Henne Kirkeby Kro.
Aimsir, Jordan Bailey & Majken Bech-Bailey
Mickael Viljanen, born in Stockholm, Sweden and raised in Finland, is the Head Chef of The Greenhouse restaurant in Dublin. Mickael has worked in Hong Kong, the UK and beyond as well as in some of Ireland’s best renowned restaurants. Mickael has also built an impressive portfolio of awards and accolades in the food industry with multiple ‘Chef of the Year’ and ‘Restaurant of the Year’ titles. He currently holds two Michelin stars.
The Greenhouse Restaurant, Mickael Viljanen
Another Michelin star winner is Dublin’s Greenhouse Restaurant. 28 year old Chef Mark is quite the celebrity as presenter of ‘Beyond the Menu’ which airs on RTE One and in May 2020, his second series ‘Cook In’, also aired on the same channel. He is also a former San Pellegrino world young chef of the year, and is listed on the Forbes ‘30 under 30’.
The Greenhouse Restaurant, Mark Moriarty
Originally from the Cotswolds in England, Alex graduated out of Birmingham College of Food and went to work for Cunard.
Since settling in Kildare, Alex has worked in Storehouse Naas, Hartes, Fallon’s of Killcullen and Killashee Hotel before moving to The Dew Drop Inn as Head Chef in 2019.
The Dew Drop, Alex Adams
Located at the edge of the Curragh, on the banks of the Liffey, Fallons occupies its space in Kilcullen village with pride. A clever blend of old and new, Fallons can accommodate guests whatever your food mood.
Their ethos is very much: ‘Old favourites and new classics – real food prepared and served with passion’
Fallons of Kilcullen, Duro Vodic
Executive Chef at four star Killashee Hotel in Naas, Philip has over 24 years’ experience as a chef. He has worked in some of the most high profile hotels in the globe, including Dublin’s Conrad and Morrison Hotels, Melbourne, Palazzo Versace 6 star hotel on the Gold coast (Australia) and the 5 Star Marriot Hotel in Limerick.
Killashee Hotel, Philip Gleeson
Ana joined Kilkea Castle Hotel & Golf Resort in 2019 as Pastry Chef, with responsibility for Restaurant 1180 in the Castle & Hermione’s in the resort clubhouse.
Prior to joining Kilkea Castle, Ana was Chef de Partie at Ballyfin House for 4 years.
Kilkea Castle, Ana Gaj
Executive Chef, Aizad Bin Md Isa, was born in Kula Lumpar in Malaysia. Prior to coming to Lemongrass in 2005 he cooked in some of the world’s best renowned hotel groups in Asia. Aizad plays a major role in the sourcing of Asian chefs for Lemongrass Fusion and is a prominent part of their training programme.
Lemongrass Fusion, Chef Aizad
Joanna’s food philosophy has always been simple – fresh organic produce from the garden, beautifully flavoured and styled to your plate.
She has recently opened Jo’s Pantry a new addition to The Green Barn restaurant at Burtown, where her original dips and herb infused oils can be purchased.
Burtown House, Joanna Fennell
Nicola & Josef Zammit
The husband and wife duo who run Two Cooks have a wealth of experience overseas and here in Ireland. Nicola has worked in professional kitchens in Dublin, London and Sydney and for the last 6 years has been teaching professional courses at Cooks Academy, while Josef has held the title of Best Chef in Kildare for three years.
Two Cooks, Nicola & Josef Zammit
Executive Head Chef at Firecastle, Barry’s love of food started at a very early age. Growing up with a father who was also chef, he started working after school and during the holidays in his Dad’s restaurant. Barry is a very hands on creative chef who gets excited by creating good food and encouraging his young aspiring chefs to follow their culinary dreams.
Firecastle, Barry Liscombe
Pablo Bernardo is a naturally creative and inspired Chef who is passionate about new and innovative ideas within the European and South American Food Industry. In 2018 Pablo took on the role of Senior Pastry Chef in Shoda Market Café and has since delighted customers with his gourmet food and treats. His wonderful pastry delights hold considerable presence on Shoda’s Instagram page.
Glenroyal - Shoda Market Café, Pablo Bernardo
Situated in the heart of Kildare, Silken Thomas is a traditional pub steeped in history and known for its warm welcome! Ciaran Knowles joined The Silken Thomas management team in 2019. Ciaran has a keen interest in mixology and cocktail construction. Previously he worked in the Harcourt Hotel in Dublin along with a 7 year stint in Australia in a selection of Hospitality roles in Melbourne and Sydney.
Silken Thomas, Ciaran Knowles
Accredited Beer Sommelier, Barry founded Kildare Brewing Company in 2017 at award winning gastropub Lock 13, a family business, in Sallins, Co Kildare.
With a vision to promote locally sourced ingredients and support craft beer breweries, Barry’s ethos for Lock 13 is local food from the land matched with drink from the land.
Lock 13, Barry Flanagan
Proprietor Ronan took over The Dew Drop in 2007 with his business partner, Paul Lenehan who also owns & operate Hartes of Kildare in Kildare Town and Ashtons Gastropub in Clonskeagh Dublin. Ronan & Paul have over 40 years’ experience in hospitality between them. Prior to Hartes, Ronan worked as part of the pre-opening team at the Millrace Hotel in Bunclody.
The Dew Drop Inn & Brewhouse, Ronan Kinsella
Founder of Nude Wine, a Kildare based online wine retailer sourcing organic and biodynamic wines from Europe and further afield, Michelle Lawlor has worked in the wine industry for 18 years across 3 continents. Prior to setting up Nude Michelle was worked in Education; a sommelier in the UK, wine trader in Hong Kong, and was a cellar-hand in Italy and New Zealand.
The Nude Wine Co., Michelle Lawlor
Mixologist at Aimsir, an award winning restaurant with two Michelin stars under its belt, James Molloy studied journalism but while working in restaurants, hotels and gastropubs, gained a keen interest in mixology.
James has been a mixologist for over 5 years and takes elements from every experience to create elegant cocktails for guests at Aimsir.
Aimsir, James Molloy
After completing an interior design course, Dee studied traditional upholstery. She spent some time living in Belgium & Bordeaux and while there discovered a passion for sourcing “forlorn objects” at the markets. On returning to Ireland, Dee took a leap and opened an antique shop to give them a second lease of life in modern decorative schemes.
Dee Brophy Anitiques, Dee Brophy
Mohr Zabir Kushan, from Kuala Lumper in Malaysia, has worked with Lemongrass since 2018.
Along with his role of menu creation in conjunction with Chef Aizad, Zabir also leads the outdoor catering team at Lemongrass Fusion.