PREMIUM BAKING BREAD MIX SELECTION

Natural Beginnings

My food journey starts as a young boy growing up on my parent’s farm, in the townland of Carrick, co. Tipperary. Having that strong connection to the land and traditions instilled in me a sense of belonging, family, community, and a strong work ethic. We were self-sufficient growing our own vegetables, raising chickens, pigs, and busy dairy farm producing our own fresh milk every day. It was heaven. I remember my grandmother making apple and rhubarb tarts not forgetting her famous soda bread. What a feast bacon and cabbage was. I can still see the balls of floury spuds that peeled themselves on the dinner table. I remember the long summers and saving the hay, running over the field with the wicker basket filled with bottles of hot sugary tea wrapped in yesterday’s newspaper to keep them hot, a collection of assorted mugs & oceans of ham salad sandwiches and fresh fairy cakes to keep my dad, grandad and neighbours refuelled in the afternoon sun. This was bliss, this was a typical country life.

Forging a Path

Drawn to hospitality, I completed my formal training in Galway, afterwards going on to develop a wealth of knowledge as a professional chef with over 30 years of industrial experience in Ireland, the UK & further afield working in 5* properties and fine dining. During this time cooking for Lords & Ladies, Presidents & Kings and even James Bond. Since 2006 I have been a Chef Lecturer within the Hospitality department at North West Regional College situated in the historic city of Derry/Londonderry. Being a charismatic and energetic Lecturer, I continually use modern innovative concepts to develop creative training strategies that build strong teams and cultivate positive environments. 

Recognising the wider community, I regularly support the development of young people & enterprises, including the junior chef academy, local primary school healthy eating demos, women’s groups & young mothers & toddler groups.  As an accomplished competition chef with many awards and accolades, I have developed and mentored many students for a wide range of competitions including Toque D`Or, WorldSkills and The Graduate Awards to name but a few. Being a professional chef at heart I am continually inquisitive and has a passion to reflect best practice and to develop strong links with industry. To this end, I have been proactive working with leading industry chefs to benchmark and update skills and also sourcing placements for students. I support the drive to promote the” Field to Fork “& “Grow it, Pick it, Cook it” movements. Pivotal to this, I was part of the Food NI Chef Steering group that worked promoting "The Year of Food in Northern Ireland” 

The Future of Tradition

I have kept my childhood memories with me throughout my career, enjoying the connection with food, and a sense of pride crafting, and creating food products that satisfy people’s hunger & desires. This is why when I had the opportunity to develop these products it felt so right, natural and true, both to look back, but also looking forward. Now utilising my knowledge & skills, I have created these foods showcasing the best of the North West of Ireland. Should it be our world-famous flatbed oyster used to make the creamy "Foyster" stout or our local salmon suppliers’ attention to detail. I am confident using these unique recipes and time-honoured traditions to offer you a "Taste of the North West” and calling it Carrick Foods.

My journey has now come full circle culminating in the creation of these bespoke artisan food creations under the Carrick Foods brand reminding me that food is rooted in traditions, flavours & family. In essence - “Bringing Home to Your Table”