Neven Maguire
McNean House
From a very young age, one of Neven’s favourite pastimes was to shadow his mother in the kitchen, watching her cook; his pastime soon became his passion, as he began experimenting with ingredients in the home kitchen at the tender age of 10, a passion that only intensified as Neven went through his teenage years. No one was surprised in 1992 when Neven enrolled in Fermanagh College, Enniskillen to study catering, where he received the prestigious Student of the Year Award. Even then, his vision was clear – to share his love and passion for food with as many people as possible.
Neven trained in some of the highest profile restaurants in the world including Roscoff, Belfast (Michelin Star winner), Grand Hotel Berlin (Michelin Star winner), The Lea Linster Luxembourg (where he cooked for Lady Diana and Tony Blair) and Arzak , San Sebastian.
In 2001, Neven took over the family business, and turned a local restaurant into a national phenomenon. Located in the rural village of Blacklion in Co. Cavan, MacNean House and Restaurant has become one of the most talked about and frequented restaurants in the country. The Restaurant has certainly bucked the industry trend, experiencing a steady 30% business growth year on year. 2009 was its best year yet, and figures for 2010 are already significantly ahead of forecast. Such is the draw of the Mac Nean House and Restaurant experience, that table reservations are booked six months in advance.
The sensation of MacNean House and Restaurant is only one element of Neven’s success story however; the credibility and equity of the ‘Neven Maguire’ brand is perhaps one of the most fascinating brand stories of the decade. While not overtly commercial in his approach, Neven has become a household name, and has succeeded in appealing as much to a 30 year old as to a 60 year old. His recently acclaimed TV show and launch of his seventh cookbook is testament to his appeal; his nationwide cookery demonstrations are now attended by up to 500 loyal followers; although there may be hundreds in the room, Neven’s unique approach and charisma succeeds in making each individual feel they have his undivided attention – a true master at work!
Conrad Gallagher
Salon Des Saveurs
Conrad was raised near the farmlands of Letterkenny, Donegal, where his first culinary inspiration began, Sparked by his mother’s and grandmother’s home cooking.
After training in Ireland from the age of twelve, he went on to win four gold medals at Hotel Olympia and Chef Ireland. He worked and trained with some of Ireland’s top Chefs before moving to New York City to pursue his dream of becoming a leading chef.
When he arrived in New York, he joined The Plaza Hotel,
Donald Trump’s flagship property. While in New York, he was brought to the White House to prepare St.Patrick’s Day dinner for former President Bill Clinton.
After leaving New York, Conrad was invited to join Alain Ducasse’s 3 Michelin Star Restaurant, Louis XV Hotel de Paris in Monte Carlo, Monaco. He spent two years fine tuning and perfecting his craftsmanship before heading home to Ireland where he opened his first restaurant Peacock Alley.
At the age of 25 he was awarded his first Michelin Star. He Won Restaurant of the Year, Chef of the Year, Best Service and wine list and numerous other accolades, including Condé Nast Traveller’s Top 15 Restaurants in the World.
He has written and published for best-selling and award-winning cookbooks and has had two television cookery programmes.
He has recently featured in Head Chef TV3 Ireland, which was a huge success.
Kevin Dundon
Dunbrody Country House Hotel & Restaurant
Kevin started his career in Dublin, Ireland in a restaurant called The Old Schoolhouse and continued his studies at Dublin College of Catering where he graduated in 1986. He received a scholarship to work in Switzerland and worked in Zurich in a well known restaurant called La Mère Catherine.
From there, Kevin took a position on Wind Star Sails cruise ship on its maiden voyage from Le Havre, France to the Caribbean. His next position was as Sous-Chef in Fairmont Hotels & Resorts Canada where he represented Canada in culinary competitions in the US, Luxembourg and the culinary Olympics. Kevin also completed his Master’s Degree in Canada and received honours in Chef de Cuisine in 1992.
Kevin has cooked for many well-known celebrities during his career including the Her Majesty, the Queen, President Bush and Bono. In 1994, Kevin was head-hunted back to Ireland as the Executive Head Chef of the Shelbourne Hotel in Dublin, widely recognised as one of the most prestigious Chef appointments in Ireland.
Over the past few years Kevin has steadily built his media profile and has appeared on numerous TV channels including ESPN Cable, CBC (Live) Canada, RTE (Live) Ireland and No Frontiers Travel Show. In autumn 2002 Kevin featured as Expert Chef on Ask Anna Series by Stopwatch TV for RTE. He is also a regular on Irish radio.
Gary O'Hanlon
Viewmount House
Donegal man Gary O'Hanlon has been delighting visitors to VM Restaurant at Viewmount House since he took charge of the kitchen in 2008. Originally from Ramelton, (near Letterkenny) Gary previously worked at the Olde Post restaurant Cloverhill and at the Lobster Pot restaurant in Galway Bay Hotel. Prior to returning to Ireland Gary was head chef at "Devlins" restaurant in Boston.
In terms of cullinary style, Gary has fused his knowledge of traditional Irish cooking with the skill he honed in Boston, and brings both to bear on the preparation of fine fresh Irish ingredients. The result is a repertoire of modern classic dishes which never disappoints and have helped to make VM Restaurant at Viewmount House a destination in its own right
Joe Shannon
Radisson Blu Sligo
Joe Shannon, who works as executive head Chef in the Radisson Blu Sligo, was invited to the Middle East to cater for the 25th Anniversary celebrations of the Irish Society.
However, he soon found himself involved in preparing food for the 6000 guests attending a lavish two day wedding with a budget of £30 million sterling.
He co-ordinated the Irish food along with the Crowne Plaza Chefs. They had to provide hot and cold buffets each evening with an Irish theme, for 300 to 400 people.
As well as the daily activities of the week long festival, Joe was also one of the co-ordinators for the 600 guest gala dinner for the special guest, Conor Murphy, Irish Ambassador to Saudi Arabia and the United Arab Emirates.
While working with the Crowne Plaza Chefs, most of who had never dealt with Irish food before, the Hotel was commissioned to provide food for the royal wedding.
Crown Prince Abdullah’s eldest son was getting married and dignitaries from all over the world joined with the elite of the Middle East to celebrate the occasion.
There were five hotels involved in the catering including the Crown Plaza. Joe was in Saudi Arabia for 12 days. He was one of only two chefs from Europe involved in the event.
Brian McDermott
Community Chef
Community Chef Brian Mc Dermott has burst on to the celebrity scene recently, following the successful launch of his first cookery book “ Reunite with Food “ Brian delivers a relaxed innovative style of cooking that is cost effective, healthy and he never adds “ salt to salt “ . He works with communities encouraging them to grow their own, improve their nutrition and well being using the common theme of food. He contributes weekly to BBC and he is a very professional, passionate chef.
Catherine Fulvio
Ballyknocken House and Cookery School
TV Chef / Proprietor, food writer and cookery tutor, Catherine Fulvio, runs Ballyknocken Cookery School and Ballyknocken House.
Catherine, herself a Wicklow native, says she inherited her cooking skills from her mother and then trained professionally. Her naturally vivacious personality and pure infectious enthusiasm for food has led her to where she is today.
Catherine and her team host a variety of classes offering mouth-watering dishes while at the same time they dispense helpful advice.
Catherine is highly acclaimed for her hands on, no-fuss style of cookery, using the freshest ingredients possible. She believes that cooking should be fun and her easy approach together with recipes that encourage those who normally shy away from cookery is a winning combination. At the other end of the scale, she also runs her very popular entertaining and gourmet classes for her regular clientele. She has her own TV Series “Catherine’s Italian Kitchen” and is a regular on TV screens both at home and abroad.
Anthony Armstrong
Donegal Cookery School
Anthony was on the executive Chefs of Ireland holding directorship, PR and marketing officer honorary president in our golden jubilee 2008, and culinary director of the panel of chefs, and demonstration chef with N.I Seafood/BIM and Ulster pork form.
Anthony is currently the Culinary Director Chef /Tutor from the Donegal Manor.
(Formally of the fillet of soul)
Donegal Manor is a luxury guesthouse specializing in Bed and Breakfast (B&B) Accomodation in Donegal Town, Ireland. Donegal Manor was built in 2004 and is already establishing a reputation for excellence in accommodation, service and food. Recently awarded four star status by Failte Ireland. Donegal Manor is the only four star guesthouse in the area. This is a tribute to proprietors Michael and Sian Breslin and their small team of dedicated staff who consistently strive to provide the highest possible standards in guesthouse accommodation.
Maura Dufficey
An Bord Bia
Based in Sligo, Máire Dufficy, Bord Bia’s Regional Food Advisor has a wealth of experience in cookery and healthy eating presentations.
Her work takes her throughout the country to audiences ranging from secondary school groups, to customers of local butchers, from Cardiac Rehab Groups to Summer Show visitors.
Máire acts as the ‘face of Bord Bia’ providing customers with tasty nutritious recipe ideas and helpful hints on maintaining a balanced diet. Her cookery demonstrations are hugely popular with all age groups and she has previously taken part in a number of high profile consumer events including ‘Food at Farmleigh’, ‘A Taste of Dublin’ and ‘Bloom 2010’
Charles Searson
Pauls Off Licence/ Searson's Wine Merchants
Charles Searson is one of the country's leading wine merchants. His family firm are respected importers and distributors of fine wine for three generations. Searsons is widely held to be the most dynamic and market-focused importer in Ireland and certainly one of the few to be growing in the current market. A dynamic, well educated and highly experienced wine fanatic, Charles's extraordinarily insightful, amusing rants are a joy and a breath of fresh air. He claims that his main area of expertise are is in the serious business of finding and selling market-relevant cracking quality wines at a sensible margins. Mildly obsessed with the power of Excel spreadsheets and data modelling, Charles holds a hard-won BBS in marketing from DCU, the WSET Diploma in wines and is currently studying for an MBS in the Irish Management Institute.
Richard Finney
The Wine Buff
Richard disagrees with Adam Hart-Davis’s contention that “Tax doesn’t have to be taxing” Following eight years working for two of the big four firms working as a tax consultant, Richard decided to move from VAT to Vino (his true passion!), and took ownership of the shop back in 2008. His top tipples are good Bordeaux, Burgundy, Barolo and Barbaresco (or anything with a “B” in it for that matter)! Least likely to say “we’ll put a cork in it and finish the rest tomorrow.
BUYING WINE:When was the last time you bought a bottle of wine and felt really excited with your purchase? Do you usually feel you get real value for money when making a wine purchase? Is the buying process an easy one, or, do you go through the same frustration many wine drinkers do each time they make a purchase? Are you open to making your wine purchases much more exciting and enjoyable?
QUESTIONS:What wine should I buy? From which Country? What year? Should it be bottled by the wine grower? Red or White? I really liked the wine I purchased a few weeks ago, but it is no longer in stock – how will I find a similar tasting wine? Who can I rely on to help me choose a really good bottle? How can I avoid having to purchase four or five bottles to find one that I actually enjoy? How much should I pay? I liked that wine but it gave me a terrible hangover, or, I had a terrible reaction to that wine! Why should I pay that much for a wine when this one is cheaper? All wines taste the same, don’t they? I wish I could just ask for a good bottle of wine, and actually get one.
If you ever find yourself asking any of the preceding questions, don’t worry. THE WINE BUFF has the answers.
Dean McGuinness
NewsTalk
Dean McGuinness works with Premier International Beers,
the leading importers of speciality beers from around the
world. He also has 15 years’ brewing experience. He can be
heard on Movies and Booze, a feature on Moncrieff on
Newstalk every second Friday afternoon.
The aim of Beer Heaven is simple - to inform and enlighten the world that a vast kaleidoscope of Premium Beers, all of which are brimming with flavour, complexity and appeal, exist at a bar, an off-licence or a restaurant nearby. So why limit oneself to the bland uninteresting lagers that are so heavily marketed and also, so completely stripped of flavour?
Over the years I've been fortunate to taste hundreds of beers and have seen many of them lovingly ascend into our very own interpretation here, of Beer Heaven. “