About the Author

Clodagh McKenna studied in France and New York, and trained as a chef at Ballymaloe Cookery School, followed by three years working as a chef in Ballymaloe House in Cork, Ireland. She has since set up a series of farmers’ markets around Ireland. She writes a monthly column for The Gloss Magazine, which comes free with the Irish Times. Clodagh has also written for a variety of newspapers and magazines including the Irish Times, The Sunday Tribune, Delicious and Red, is a regular chef presenter for UKTV's Market Kitchen and has appeared on television programmes such as Rick Stein's Food Heroes, Saturday Kitchen and the Today show.

Reviews

In her fifth book, restaurateur and TV cook dubbed Ireland's answer to Martha Stewart delves into her past exploring her culinary roots [...] you'll enjoy recipes for Baileys soda bread ice cream and beef and Guinness pies with chocolate.'
*Food & Travel*

Clodagh's Irish Kitchen is a beautifully shot, modern and sophisticated look at contemporary Irish cuisine.
*The Irish Times*

'If you've never really delved into Irish cooking, Clodagh's Irish Kitchen is a great jumping off point it's incredibly compelling and you'll want to make everything in it!
*Glamour Magazine*

there are dozens of fantastic recipes that all feature Clodagh's magic touch, with beautiful photography on every page.
*Great British Food*

Clodagh has done a fab job of showing our foodie island off to perfection. This is the book to buy for anyone who thinks Irish food is still all about spuds.
*Easy Food, Dublin*

Irish chef Clodagh McKenna is a cheerleader for everything the country produces. These recipes champion the best from field, farm and sea
*Delicious*