I have been cooking professionally for sixteen years, ever since leaving the nest of Ballymaloe cookery school with a distinction and going straight across the pond to London, where I worked in various restaurant kitchens across the city while continuing to study, obtaining a Diploma in pastry and confectionery from Westminster college and balancing that out by a becoming a culinary nutritional expert from The Academy of Culinary nutrition.

I was working as a chef in Centerstage Film studios since 2011. Eventually taking it over in 2017. While there I had cooked for many high profile people including Gordan Ramsey, Nobu, Jamie Oliver amongst others.

My focus has always been the quality of the produce, seasonality and most importantly making sure the menu is balanced and beautiful both on the palate and the eye.

In April 2025 myself and my family made the move back to Kilkenny where we set up our own catering and private chef company.

For me, cooking is...

a journey through flavors and creativity that brings joy to people

I learned to cook at...

Ballymaloe Co.Cork. However working with amazing chefs over the years is what really helped me understand how to cook.

A cooking secret...

A cliche, but it all starts with produce, the best you can afford. Also, give yourself time. A clear mind makes better decisions.

My menus

Spring/ summer Menu

STARTER

Choose 1 dish

Duck rillette, cornichons, brioche crostini

Pan fried scallops, watercress and pear veloute, crispy guanciale

Lobster tail, lemon and chive beurre blanc, trout caviar

Roast cauliflower, goats’ cheese, melon, toasted almonds, fermented hot honey

Courgette flower, fried in tempura batter, with lemon ricotta and green tapenade

Caramelised shallot tart tatin, lemon and chive crème fraîche

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Côte de boeuf, béarnaise sauce, confit potatoes, buttered heritage carrots, French beans

Lamb rump, peperonata, grilled polenta, courgette

Roast chicken, morel mushrooms, cider and cream sauce, fondant potatoes, cavolo nero

Pan-fried cod, romesco, grilled lemon, toasted almonds, Jersey Royals, buttered seasonal greens

Ligurian fish stew, saffron potatoes, sea vegetables, tapenade croûte

Risotto with roast courgettes, broad beans, lemon, toasted pine nuts, pecorino, mint and basil

DESSERT

Choose 1 dish

Chocolate nemesis, crème fraîche

Pear and almond tart, vanilla ice-cream

Orange and cardamon polenta cake, chantilly cream

Burnt cream with citrus zest, poached rhubarb, caramelised almonds

Summer pudding, whipped cream

Baked goats’ cheese in walnut pastry, quince jelly

Autumn/ Winter menu 2025/26

STARTER

Choose 1 dish

Confit lamb breast with bitter leaves and anchovy dressing

Beef bon bon, cashel blue and mostarda

Mackerel tartar, crispy beetroot, pickled apple & celery

Jerusalem artichoke & walnut valoute, roasted pear and crispy cavolo nero

Langoustine & cabbage dumpling on a langoustine bisque and a brioche croute

Caramelised shallot tart tatin, lemon & chive crème fraîche

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Mains - all mains served with seasonal local vegatables

Loin of venison, celeriac puree & a port blackcurrant reduction

Pork chop with morels, cream & cider sauce

Corn fed chicken, with grapes & Gubbeen polenta

Cured cod with fennel, dill & anchovy sauce

Pan fried Goatsbridge’s trout with risotto milanese

Spinach & ricotta gnudi with sage & beurre noisette

DESSERT

Choose 1 dish

Chocolate nemesis, crème fraîche

Pecan tart with whiskey cream

Peanut butter semi freddo, chocolate sauce & cookies

Red wine poached pears, madeleines & soft whipped cream

Baked goats’ cheese in walnut pastry & quince jelly

Buffet style dining - menu to be served all together

STARTER

All inclusive

Home made focaccia

Riversfield organic mixed leaf salad

FIRST COURSE

Choose 2 dishes

Garlic and rosemary roast baby potatoes

French bean, toasted hazelnut, dijon dressing

Courgettes, almonds, mint, lemon dressing

Panzanelle salad

Smashed cucumber, dill and shallot salad

Potato salad with cornichons, capers, dijon, crème fraîche dressing

Fregola with roasted summer vegetables

MAIN COURSE

Choose 2 dishes

Aubergine parmigana & Toonsbridge mozzarella

Beef and pork ragu lasagna

Chicken and leek pie with a puff pastry lid

Cauliflower mac and cheese gratin with smoked scamorzza & crispy lardons-

Leek & wild mushroom pie

Traditional fish pie

Grilled salmon on warm Niçoise

Mutton hotpot

Slow roast onion & gyurere tart

DESSERT

Choose 1 dish

Tirmasu

Chocolate brownie with salted caramel

Sticky toffee pudding with whipped cream

Apple tart with custard

Bread and butter pudding with pouring cream

Treacle tart with crème fraîche

Poached pear and almond tart with clotted cream

Orange and almond cake with crème fraîche

Feasting Menu

STARTER

All inclusive

FIRST COURSE

Choose 3 dishes

Tomato, basil, garlic olive oil brusetta

Grilled fresh sardines & chilli tomato salsa brusetta

Grilled courgette, prawn & lemon aioli brusetta

Pea, mint & pecorino brusetta

Wild mushrooms, garlic & parsley brusetta

Ricotta, grilled peach, basil & hot honey brusetta

Grilled chicken, tapenade, garlic aioli brusetta

MAIN COURSE

Choose 3 dishes

Roast salmon & salsa verde with Potato salad with cornichons, capers, & crème fraîche

Onglet steak & charmoula with garlic and rosemary roast baby potatoes

Whole chicken & anchovy lemon butter with Heritage tomato panzanella

Pork belly & gremolata with burnt leek and cannellini bean gratin

Tomato & oregano tart tatin with Toonsbridge ricotta

Polenta with wild mushrooms & taleggio

Imam Baldi - Rich Turkish aubergine stew with Tabbouleh

DESSERT

Choose 1 dish

Chocolate pot with salted caramel

Panna cotta with raspberries

Stawberry and passionfruit Pavolva

Grilled peaches with sweetened mascarpone and fresh baked madeleines

Cherry Clafoutis with fresh whipped cream

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Chef Michelle's reviews

4.63

•

20 services

Chef Michelle was absolutely fantastic, we opted for a fully vegetarian menu and variety of flavors in the dishes she prepared was top notch. Thoroughly enjoyed the experience. Would highly recommend her for any occasion!

Michelle was absolutely fantastic. She added so much to a great trip. Highly recommended and the food was delicious. I can honestly say her roast potatoes were the best I have ever tasted

Michelle came to cook a meal for a group of 10 for my sisters hen party. The food was absolutely fantastic and all the girls loved every dish. We had a mix of bruschettas to start followed by a chicken dish with lemon butter for the meat eaters and aubergine parmigiana for the veggies. Would highly recommend Michelle to anyone planning an event / group dinner. Brilliant experience over all!

Such an incredible dinner. We were blown away by the meal Michelle prepared for us as part of a hen party. Would happily seek Michelle's services again!

Excellent service. Dishes were delicious and well presented. Very personable, engaging and professional. The experience was just fantastic. Would def do again. Thank you!