Rachel was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. She lives close to Ballymaloe in her seaside home, with her husband Isaac, sons Lucca and Joshua and their daughter Scarlett.
As well as being Ireland’s newest restaurateur, Rachel is also a busy TV cook, author, journalist and mother, and still teaches at the Ballymaloe Cookery School in County Cork.
Rachel’s style of cooking is above all practical – simple but delicious food. Her influences are both regional and global. The BBC describe her as an “Irish cooking queen” and Good Food magazine believe she “has put Irish cooking on the map in recent years”.
Vision for rachel’s restaurant
The combination of our rich soil, a temperate climate and an abundance of rain gives us some of the best conditions in the world to produce nourishing food.My purpose is to serve simple, naturally produced and delicious tasting food from the local Cork area. Where possible our vegetables, fruit and herbs are picked then delivered every morning from our organic farm at Ballymaloe Cookery School.
Our fish is landed daily from the waters of Ballycotton, our pork is reared by Darren Allen on his farm in Shanagarry, our chickens are reared by Robert Fitzsimmons in East Ferry on his free range pastures and we have a hand full of local farmers providing high quality beef and lamb from in the East Cork area.