When you walk into a food and hospitality business, have you ever wondered what a day in the life of the owner of the business must look like? Being in the food game is no ordinary job. It’s a vocation for most, and you have to love it to be in it. So we decided to ask our dedicated members how things work in a demanding job where the clock never stops.
Niall Murphy is the Executive Chef and Head Tutor at Donnybrook Fair’s Cookery School in Dublin. He’s a busy man with a mission to educate adults and kids on how to feed themselves well and healthily. Here he talks about how he does it, and what helps him relax when he’s not spreading the word on good food.
Isabelle Sheridan launched On the Pig’s Back in the English Market in 1992. She missed the foods of her native homeland of France so much that she decided to make them herself and sell them from this iconic stall. Pates, terrines and tarts created with Irish produce became Isabelle’s flagship products.
Afternoon Tea is a highly social affair, once the domain of the upper classes. This extravagant meal of savoury finger foods, scones and little dessert pastries served with tea has made a comeback in recent times. Afternoon Tea Hostess at The River Lee in Cork is Serena Tesei from Milan. Here Serena talks a little about herself and her role in hosting one of the best meals of the day at this luxury international hotel in Cork city.
Niall Flynn is the new Sommelier at Michelin starred Loam in Galway. Here he talks about what has driven him to become involved at the highest level in the wine world and gives an insight into his life as a professional Sommelier, working at one of Ireland’s best fine dining restaurants.
Janet Drew's love for all things Country Fayre started in the mid 1990's, at the time Janet could be found creating a delicious dish or two in her own kitchen. Fast forward to 2003 and Janet was making a living through creating 100% Irish, natural and handmade products under the name of Janet's Country Fayre. At present, Janet's chutneys, relishes, pasta and pizza sauces are amongst the most recognisable goods in Irish shops and the popularity of the brand continues to grow.
Deirdre McCafferty set up Cornucopia in 1986 with her husband Neil. It began life as a wholefood shop and small cafe, where Neil was the cook until he passed away in 1993. Deirdre carried on running Cornucopia full time whilst bringing up their two young daughters. She’s now handed over the daily operations and running of the restaurant to daughter Dairine, now 28 years old. Deirdre looks after the financial side of the business and continues to liaise closely with chefs and staff to develop new ideas. Cornucopia celebrated its 30th birthday last year. We catch up with Deirdre who tells us all about her day!
We chat with Damian Corr General Manager of ely Bar & Brasserie, who talks us through his day along with giving some sage advice on entering the hospitality industry.
We delve into the delightful world of chocolate making when we chat with Patricia Farrell, owner of Wilde Irish Chocolates in Co. Clare.
When I was a toddler I didn't talk for a long time. My father loves fishing and he used to take me with him sometimes. On one of these trips I watched him catch a fish, and I shouted out my first word - “Fish!”. This was especially strange, considering both my parents are Lithuanian and my first word was in English! And this is how my story begins! We meet Eimantas Zvirblis, fishmonger at Donnybrook Fair Malahide, who has recently been nominated for the ‘BIM Young Fishmonger of the Year 2017...