I will be take criticism for this, it is ok! For me putting three slices of bread in a sandwich got lost, it looked sexy, but never ate well.

This was an important addition, store bought smoked salmon is horrible, well most. So to make this salad bowl work we wanted something special, so we home smoked the salmon, this process takes 6 days, this was a game changer, we served it with avo, 9 min boiled egg, fennel salad and crème fraiche. It is beautiful!

This dish has come in and out of my journey, the salmon is cured in a selection spices that show when gin is made.

Once thanksgiving requests come in, we know, let’s start prep for the festive!, this year we wanted to change it, the birds were smaller so we made everything into roulades.

In the Caribbean the fish is beautiful and fresh, we wanted something local that was similar to a gravadlax, so we used dill and local spices to cure and paired the fish with a tamarind dressing! It was genius and worked well, I added olive oil and crème fraiche.

With a fire restaurant we wanted something with pork that had faire and local touches. Seafire had beautiful josper charcoal grill, this made it possible to base everything around fire and ash.

We recently did a function with the CBA Presidents Dinner, Taste of Cork. I was asked to create a plant based menu that reflected the main menu.

In a week we will have a dinner in collaboration with seven other chefs from Cork, as part of Taste of Cork and CBA Presidents Dinner. As I am doing the plant based menu I want to experiment with items and techniques I have not done before.

One of the great advantages of living in Cork, is the selection of fresh fish available.

We had to put it on the menu. This time we merged the spinach into crepe, giving a nice green colour and giving us an opportunity to use all the old wilted stuff.

Since my arrival in Cork I have wanted to smoke Salmon in house, the quality is so much better, we control all the elements.