Acquire Clodagh's Suppers: Suppers To Celebrate The Seasons Curated By Clodagh McKenna Contained In Version

seasonal suppers from Irish chef Clodagh McKenna

As Clodagh says, 'My biggest passion is to host suppers at my Coach House in London, Whether it's for friends, family or strangers, my heart fills with joy when I see everyone sat around my table enjoying my food, For me this is what cooking is all about sharing a memorable moment together',

With Clodagh's expert advice and experience you too can create stunning suppers that take advantage of the best seasonal produce, Including the best ways to prepare, what to serve and her handy tips for finishing your meal in style the book covers:
 
Parthow to create a wellbalanced and delicious menu, writing your shopping lists and creating a beautiful table to set the scene
Partrecipes to take you through the year from Wild Garlic amp Potato Soup to start a spring supper to autumnal comfort food like Roast Butternut Squash, Cashel Blue amp Saffron Pappardelle and warming winter treats such as Marmalade Rice Pudding
Partideas for easy nibbles to serve as soon as guests arrive, simple cocktails and even edible gifts to ensure everyone leaves with something to remember the evening by.
My favorite Clodagh McKenna cookbook, Interesting recipes for cooking through the seasons, easytofollow instructions, beautiful photographs for the recipes, with delicious results, I love Clodagh. She is not pretentious and every recipe Ive tried is a hit, They call her the Irish Rachael Ray, but she deserves much more credit than that, With her table settings and beautiful photos, she reminds me of an Irish Martha Stewart, Her recipes are more approachable, Her seafood recipes are great, and there are a

lot of good dinner party ideas in here, I love Clodagh's cookbooks they are joy to read and leaf through and the recipes are delicious,
Ireland is one of favorite countries to visit, All I have to do is pull down one of her books and the happy memories come flooding back, Clodagh studied in France and NYC and then went on to train as a chef at Ballymaloe Cookery School, followed byyears working as a chef in Ballymaloe House in Cork, Ireland.
After an inspiring visit to the Midleton Farmers Market, she decided to take a leap of faith and leave the kitchen to set up her own stall at that local market.
Soon after, she was developing other farmers markets around Ireland and set up a commercial kitchen making pates, which her cousin Barrie Tyner now sells at farmers markets in Cork.
Currently, she writes a monthly column for The Gloss Magazine which comes free with the Irish Times, In addition to her regular column, Clodagh has also a written for the Irish Times, The Sunday Tribune, Aer Lingus Magazine, Delicio Clodagh studied in France and NYC and then went on to train as a chef at Ballymaloe Cookery School, followed byyears working as a chef in Ballymaloe House in Cork, Ireland.
After an inspiring visit to the Midleton Farmers Market, she decided to take a leap of faith and leave the kitchen to set up her own stall at that local market.
Soon after, she was developing other farmers markets around Ireland and set up a commercial kitchen making pates, which her cousin Barrie Tyner now sells at farmers markets in Cork.
Currently, she writes a monthly column for The Gloss Magazine which comes free with the Irish Times, In addition to her regular column, Clodagh has also a written for the Irish Times, The Sunday Tribune, Aer Lingus Magazine, Delicious Magazine, Image Interiors, and RED Magazine, Clodagh has appeared as a cook and promoter of local produce on RTE's, Out of The Blue Rick Stein's Food Heroes, BBCTV's Ireland AM Show RTEs The Late Late Show, Saturday Cooks ITV, Saturday Kitchen BBC, The Today Show NBC in USA, RTE's The Afternoon Show, BBCs Food Poker and is a regular chef presenter for UKTV's Market Kitchen.
Clodagh has published two books her first book The Irish Farmers' Market Cookbook, which was a bestseller, was published by Harper Collins in November, Her second book, entitled Fresh From the Sea was published inby Gill and Macmillan, She is currently writing herrd book, Homemade, which will be published in Octoberby Kyle Kathie, Clodagh filmed two television series to accompany her Irish Farmers Market Cookbook, entitled Fresh From the Farmers Markets which debuted on RTEin, Part two of the series was broadcasted over the summer ofand was also picked up by media outlets in the UK, Europe, Australia, and New Zealand, Her third series, Fresh From the Sea, opened to rave reviews in June ofon RTE, The series also aired in New Zealand the autumn ofand on UKTV the spring, The fourth series of the same name aired Juneon RTE, Outside of her media work, Clodagh has traveled the world giving cooking demonstrations in the USA, Italy, the UK and Holland, Autumn ofsaw Clodagh take on the fashion world with her exciting new glam kitchenware range, Her personally designeds inspired aprons are available from her website and are in overoutlets throughout Ireland and the UK, In, Clodagh teamed up with the Village at Lyons in Co, Kildare to open the doors of her new cookery school called The Village at Lyons Cookery School with Clodagh McKenna, Additionally, she opened the Canal Café by Clodagh along with her fabulous kitchen store called The General Store by Clodagh, The Village at Lyons, located onlyminutes from Dublin City Centre and is situated along the Grand Canal, is a perfect retreat for from the hustle of everyday life, Visitors can take part in hands on cookery courses taught by Clodagh or they can pick up a picnic lunch from her café to enjoy along the banks of the Grand Canal.
Clodagh has also organised a Farmers Market every Friday at the Village at Lyons which features some of her favourite producers from around the country, sitelink.