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THE JOHN STONE GUIDE TO COOKING WITH FIRE 

Expert advice from Ireland’s best butchers and recipes
from the country’s top chefs

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IT IS IMPORTANT TO ENJOY YOUR TIME WITH FAMILY AND FRIENDS WHEN COOKING ON THE GRILL. DON’T OVER COMPLICATE IT. KEEP IT SIMPLE AND HAVE FUN.

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Kwanghi Chan

Born in Hong Kong, Kwanghi Chan arrived in Ireland at just eight years old. His family settled in Buncrana, County Donegal and Kwanghi credits this experience as being life-affirming and career forming. He grew up to become a highly acclaimed Head Chef after training in top Michelin star restaurants.

Learning on the job, Kwanghi trained in traditional Chinese cooking in the family restaurant and takeaway. His instinctive work ethic was honed from a very early age. After finishing school, Kwanghi completed a college course in Killybegs Culinary College, Ireland’s oldest dedicated catering college outside Dublin. As soon as he graduated, he ventured further afield. “I felt it was important to learn, which I did from chefs such as Ross Lewis, Derry Clarke, Aidan Byrne, Feargal O’Donnell, Martijn Kajuiter. They all taught me crucial lessons, including that ingredients are to be respected, to be creative with, not just used as fuel but also gratification.”

All of the skills and lessons that Kwanghi learned have been applied to his own burgeoning culinary empire. From concept to completion, Kwanghi has launched exciting food businesses including Bowls, Bites Food Truck, and ChanChan Asian Sauces.

Barbecue Korean Style Beef Brisket

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Five Spice Barbecue Peking Chicken

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Gavin McDonagh

Gavin McDonagh is working as a Head of Food Development in Baxterstorey Ireland since 2019. Well known in Ireland, Gavin has been working over the years in top restaurants in Ireland and abroad. Driven by passion since young age, he spent his youth travelling and working in Germany, France, and UK, competing in many renowned competitions, like Bocuse D’Or, representing Ireland in Culinary Olympics and working in Michelin restaurants. Gavin has achieved many accolades including Irish Young Chef of the Year and Irish Chef of the Year.

 

He is a talented and creative chef, using local and seasonal produce to support Irish farmers and producers. In his work he is driven by curiosity and fascination for food. Hard working and supportive of young chefs, encouraging them to develop and learn, Gavin’s motto is, “push on, every day is a school day”.

Rump Cap
with Bovril
and Chimichurri

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Spatchcock Chicken

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