Chef Biography
Neil McFadden began his catering career in 1985 at Crumlin College, and then attended the Dublin Institute of Technology through 1987. He apprenticed in several of Europe’s Michelin Star restaurants, working his way up the culinary ladder before returning to Ireland in 1993.
In 1997 he became the executive chef of the Luttrellstown Castle outside of Dublin (owned by a member of the famous Guinness family). In May of 1999, the Great Chefs television team showed up to tape Chef McFadden for the Discovery Channel’s Great Chefs of the World. Later that year, Chef Neil headed up the Irish team for the Bocuse d’Or with Great Chef John Howard.
In 2004, Chef McFadden became the new product development manager for Swift Fine Foods and later ELR. In 2012, he became the executive chef for Donnybrook Fair stores and cooking schools throughout Ireland, where he remains today in 2016. Meanwhile his nephew, Andy McFadden, is one of the hot new chefs in London.
Recipes
Iced Lemon and White Chocolate Parfait With Pink Grapefruit and Champagne
Serving: 8 Print Iced Lemon and White Chocolate Parfait With Pink Grapefruit and Champagne By Great Chefs October 19, 2015 In French, parfait means “perfect” which is how you will view this frozen custard dessert after just one bite. Although simple to assemble, the presentation is striking. Ingredients Parfait Granulated Sugar – 3/4 cup Water […]
Mosaic of Sole, Salmon and Leek
Serving: 11 to 12 Print Mosaic of Sole, Salmon and Leek By Great Chefs October 19, 2015 This terrine is especially refreshing served in the summertime as a chilled first course. Black sole and salmon fillets are layered in the terrine along with scallions and an egg-herb mixture. Ingredients Black Sole Fillets – 1-1/4 pounds, […]
Mushrooms, Sage, and Parsnips with Duck Liver
Serving: 4 Print Mushrooms, Sage, and Parsnips with Duck Liver By Great Chefs October 13, 2015 Crisp packets hold portobello caps filled with duxelles. The packets are placed on parsnips to keep them up off the plate and crisp. Duck livers and sauteed shiitakes accompany the packets; reduced duck sauce is drizzled over the dish. […]
Stuffed Lamb Loin with Basil and Mushrooms
Serving: 2 Print Stuffed Lamb Loin with Basil and Mushrooms By Great Chefs October 10, 2015 Neil McFadden’s stuffed lamb loin is served with seasoned mashed potatoes, deep-fried sweetbreads, sauteed lamb kidneys, and rosemary sauce. Read the instructions for each portion carefully before deciding how to sequence the preparation steps. Ingredients Sweetbreads Lamb Sweetbreads – […]
Restaurant Information
+353 1 668 3556
89 Morehampton Rd
Dublin 4, Ireland