Dooks Fine Foods

Richard completed the Ballymaloe 12 Week Certificate Course in 2008 and explains why he chose to do the course and what he is doing now.

I started cooking out of necessity in college and enjoyed my food, but I was never particularly adventurous.  However, we had always been given excellent food at home and it was always seasonal, often from our own garden and very flavourful and cooked with love and care. Needless to say it was easy for me to align myself with the principles incorporated in cooking in ballymaloe as they were very similar to those used at home.
I wanted to run my own business and after a lot of soul searching and research I decided to move from advertising to food.
What did you enjoy about Ballymaloe?
It was a new and exciting experience which marked a big change in my career and life.
What have you done since graduating?
Student - Ballymaloe 2008
Chef Melrose & Morgan - London 2008
Chef Petersham nurseries - London 2009
Chef Ottolenghi - London 2010 (sous chef Islington branch + then head pastry chef islington branch)
Head chef - Popup restaurant in Foodgame, South Lotts road, Dublin. 2012 (nominated for best newcomer in the Irish Restaurant Awards 2012)
Senior Tutor - Dublin Cookery School 2012 - 2016
Opened Dooks Fine Foods 1st December 2016, Fethard, Co. Tipperary. 
Nominated for:
Local Food Hero
Best Cafe
Best Casual Dining
Best Newcomer
Best Restaurant
Twitter: @dooksfinefoods
Instagram: @dooksfinefood
Alumni Tags: Alumni