Over the past six weeks we have been busy in the @chateaubelmont kitchen producing nutritious international menus plus some home favourites for the squad, with the support of the hotel’s chefs and staff. #shouldertoshoulder #RWC2023

I want to say a big thank you to the Château Belmont The Crest Collection team for all the support over the past 6 weeks in Tours. It’s been an amazing experience working alongside everybody over that time, and I wish you all the best. I’ll definitely be coming back but just for a good meal next time

What a class welcome at Dublin airport. Fair play to everyone, friends, and family. It really was great to see 👏☘️🏉❤️ #welcomehome #family #dublinairport #togetherstandingtall

Proud! 🟢 #TeamOfUs

Focaccia pizza, a popular high carb snack for the sevens squads this week. A really light and fluffy focaccia topped with crushed Sam Marzano tomatoes, extra virgin olive oil, basil, and black olives. Served with a basil and roasted garlic yogurt. #focaccia #pizza #irishrugby

Our Women’s 15s squad enjoyed a colourful dish for today’s gloomy weather. Chinese salt roast #salmon with a lychee & turmeric coconut sauce, roasted carrots with fermented chilli paste, sesame oil & honey with cabbage & mung bean noodles 🍜 🌶️ #irfu #thenowastechef #womensrugby

A dish combining #sustainability with #performancenutrition: Salmon veloute Cajun Fricassee.Simmering fish trimmings for 6-8 hours to extract flavours, collagen, & healthy fish oil. Using olive oil & fish oil to make the roux, thickening the stock. An example of #usingeverything

Delighted to see the butternut squash & broccoli salad recipe from my cook book “Home” being promoted during Aldi’s healthy eating week. Every year Aldi Ireland celebrates healthy living and encourages people to make positive changes and sustainable choices, from 10 - 14 June.

Celebrating the 4th of July with a USA-themed pre-fuel snack for the Sevens squads today: Kansas-style BBQ 16-hour slow-cooked pork shoulder, with reduced-fat mac & cheese made with Parmesan, and topped with purple slaw. A fun snack to get the carbs in before a big days training.

With the #Olympics in full swing, I reflect on my cousin John McGeehan's legacy in #IrishRowing. John was a former President of Rowing Ireland and managed the 1988 Seoul Olympics team. Wishing all the Irish rowers the best of luck! #RIP John. westmeathindependent.ie/2024/07/17/dea…

So happy to be involved with the Ronald McDonald Hse! At their last #Christmas Ball, Pri & I auctioned a #charitydinner with me, Niall Hill and Ryan Baird to raise funds for the house, and we got to make it happen a few weeks ago, to an amazing group of people! 💛 #thenowasteschef

Wild #venison tartare with tarragon, #fermented beetroot, blackberry vinegar, topped with grated frozen horseradish on a mushroom cracker for the Ronald McDonald Hse dinner. So excited about this dish, as it was sourced at my hometown of Fintown, #Donegal, where it grazed in the hills

Marking our 150th Anniversary in style! 😮‍💨 #IrishRugby

Brilliant from Eimear Considine on her comeback in green! 🤝 #IrishRugby

Delighted to be featured in this piece on fuelling Ireland’s rugby with #sustainable, #zerowaste cooking! From fermented foods to innovative dishes, it’s all about keeping things interesting while trying to support the teams. 🗞️irishexaminer.com/food/arid-4147… #TheNoWasteChef #IrishRugby

In a world full of international cuisine, it's easy to forget the beauty of traditional Irish recipes. My 10-day home-cured #cornedbeef brisket, with parsley sauce & veggies poached in the same pot is pure comfort food that feels like home. 🇮🇪 #IrishFood #thenowastechef

I enjoyed talking to the MSc applied culinary nutrition in TU Dublin Culinary Arts-Tallaght about produce made from up-cycled bi-products.The interest blew me away. After tastings,we talked about techniques to use on food trimmings, flavour profiles,and how they can be applied to their own menus.

Honoured to host a dinner for the winning bidders of the Ronald McDonald Hse Xmas Ball! 💛 With Niall Hill & Ryan Baird, we created a 6-course menu focused on sustainability & zero waste. Every dish reflected my ethos of minimizing food waste: instagram.com/reel/DAtU1C3MX… #thenowastechef

Go Ireland 🇮🇪 🏉 #shouldertoshoulder #TeamOfUs

Delighted to be hosting this panel at the first Irish conference on pastry in TU Dublin Tourism & Hospitality Management with Odaios Foods ✨ Featuring gareth mullins, Grá Chocolates ♡, Maurice Mc Geehan and Nick Lentini. With special contributions from the visionary Charles Michel and Johanna Le Pape 🤩