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RECIPES TO EXPLORE IN THE KITCHEN OR ON THE BBQ

 

Delicious recipes from top chefs around the world.

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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.

TIM STONE
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Harry Quinn

Harry Quinn has worked in some very prestigious restaurants in France, the UK and Ireland. After completing a culinary arts degree in DIT, he spent time in the South of France in the beautiful town of Mougin working in Le Mas Candille, a stunning one star Michelin restaurant.

 

After a brilliant experience in France, Harry moved to London, to Jason Atherton’s flagship Michelin restaurant, Pollen Street Social. After a year there he was ready for a new challenge and moved to Galvin at Windows, another Michelin star restaurant on the top floor of the Hilton on Park Lane. Here Harry worked his way up to a Junior Sous Chef role and spent a second year there honing his skills alongside head chef Joo Won who he says was an inspiration.

 

After a three year stint in London, Harry moved back to Dublin and spent another three years working in Ross Lewis’ Chapter One where he learned brand new disciplines and techniques. After Chapter One, Harry found himself drawn towards something a little different and joined Visham Sumputh and the team at Luna as Sous Chef. He then took a role in the hip Dublin 8 neighbourhood eatery Clanbrassil House alongside head chef Grainne O’Keefe.

 

After an unscheduled break in the kitchen due to Covid 19, Harry knew he was ready to start cooking his own style of food and took up the role as head chef in Pichet.

BARBECUED WHOLE

CHICKEN, ROASTED BABY
POTATOES, HERB MAYO

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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.

FIVE SPICE BARBECUE
PEKING CHICKEN

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BARBECUE KOREAN STYLE BEEF BRISKET

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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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