"If it was easy, they'd all be doing it" 

I started of many moons ago 1991, washing pots and pans as a kitchen porter at JJ Bleekers restaurant Belfast, where I quickly developed a love for a fast paced working environment. I progressed to commis chef and studied part time for my City & Guilds 706/1 at the College of Business Studies in Belfast. After working with an outside catering company in Miami for two years, I came back home and worked in various restaurants. These included the famous 'Chez Del Bart' Froggities, La Bella Époque, and Belfast's first Michelin Star restaurant, Roscoff. While there, I returned to the College of Business Studies, where I completed an NVQ level 3 in professional cookery on a part time basis. This gave me the the confidence to work in various hotels in London, Munich, Spain and France before working on five star private yachts around the Mediterranean and Caribbean. 

Returning home, I worked with some of our Finest Chefs, helping them set up there own Fine Dining and Michelin Star restaurants while also achieving a 2:1 BSc. Hons in Culinary Arts Management at the University of Ulster. I had been teaching culinary arts for the past twelve years and enjoyed developing the skills of our younger workforce for a brighter and better future.

 I want to share my passion and show that good quality food doesn't have to cost you an arm and a leg, why don't pop by and find out for yourself.