I’ve always had a passion for cooking, influenced by my parent’s love of good food, both cooking and growing it.
My mother is a brilliant and passionate cook and my father was a wonderful gardener; there was hardly a vegetable that he didn’t grow.
I have been cooking professionally now for over 25 years. I first decided to become a chef at a very early age but it was only after completing a degree in business and working and travelling for a few years, that I finally realised my dream and started out cooking professionally. First attending the renowned Ballymaloe Cookery School in County Cork and from there going on to work in a number of great restaurants including a few with Michelin Stars, the former Roscoff in Belfast which was pioneering in it’s time and the world-renowned River Café in London. During this time, I learned many wonderful things from some terrific chefs.
After returning to Northern Ireland, I had a busy stall in St. George’s Market in Belfast for many years before setting up Wee Buns Cookery School beside my home.
My passion is for food that is of it’s place, eating well and using local, organic and seasonal produce.