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I grew up in Ireland and knew that I wanted to cook from a very young age. I was fortunate enough to have a mother who is a brilliant home cook. Also I had the added bonus of living close to the extraordinary Ballymaloe Cookery School, so it's fair to say I was influenced and inspired from a very young age.


When I finished school, I moved to London and did a brief stint at Kensington Place with Rowley Leigh at the helm and then on to work for Sally Clarke. Here, I ran the shop, sourcing and buying the produce, liasing with the bakers and working on menus with both the pastry and restaurant chefs and most importantly, Sally!


Not long into my employment at Clarke's customers began to ask if I knew of anybody who could come and cook a lunch or a dinner in their home for a party or birthday celebration or sometimes, just a relaxed kitchen supper and of course I jumped at the chance. After nine lovely years at Clarke's I have decided this is what I would like to do on a full time basis.


As you can see from my menus, the food  I cook is heavily influenced by what the seasons have to offer. Nothing restaurant-y or foamy. Just the highest possible quality produce, cooked simply.

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