Danni Barry - Ballynahinch Castle's Executive Chef

Currently, she is leading Ballynahinch Castle  ballynahinch-castle.com, an opulent hotel in Connemara.

Danni Barry is among Ireland's most innovative cooks. Originating from County Down, she commenced her culinary career at the Michelin-starred establishment Deanes, subsequently working under Raymond McCardle at Restaurant 23. Subsequent to her tenure with Simon Rogan, Danni established her own restaurant, Eipic, which subsequently attained a Michelin star. She was recently appointed as an ambassador for Relais & Châteaux’s annual Food For Change campaign, which seeks to safeguard local biodiversity and culinary history.

What is the significance of gastronomy to you?

Literally, I guess gastronomy is a science, it is the study of and the connection between choosing, preparing and consuming good food. For me, it pertains to knowledge and skill, deeply embedded in cultures and traditions. The culinary traditions of a place narrate the history of its geography and its inhabitants.

What are your favourite ingredients from the west coast of Northern Ireland?

The western region of Ireland is a picturesque area of a tiny island, supplying the kitchen at Ballynahinch with an extensive larder. Many of our cheeses originate from several local artisan cheesemakers utilizing goat, sheep, and cow milk. The kitchen garden on the estate determines the menus for 90 percent of the year; we endeavor to conserve as much as possible for the winter months.

Our extensive coastline offers exceptional seafood, particularly shellfish. We acquire our crab from a quaint fishing community called Cleggan – it is one of my favourite delicacies and can be found on most of our meals. Mussels originate from the pristine waters of Killary Fjord, located within 30 minutes from the hotel, and are exceptionally fresh and flavorful. Connemara lamb and venison will consistently feature on our menus when in season.

Ballynahinch Castle

Why is it so crucial to cook with the seasons?

Since my time at Ballynahinch and my collaboration with the garden staff to provide for the kitchen, I have developed a profound connection to the seasons and authentic seasonality. The environment is evolving, and so are the seasons; hence, we as cooks must remain adaptable and proactive to maximize the potential of each month.

When I prepare meals at home, seasonal factors and weather conditions influence my culinary preferences. Therefore, it is logical to adopt a similar strategy when preparing menus for our guests, which typically aligns with the seasonal availability of ingredients. From a commercial perspective, it also makes sense not to spend over the odds for an ingredient that you need to have flown in.

Provide information regarding Relais & Châteaux’s annual initiative, Food for Change. What is the Plant the Future initiative?

Plant the Future is a campaign aimed at advocating and facilitating the shift towards a predominantly plant-based cuisine. It is imperative that we implement requisite modifications promptly to ensure future food security. We are fortunate to operate in a domain that enables us to utilize exceptional ingredients, exercise creativity, and design different menus that provide customers with options. Our current duty as chefs in promoting sustainability will guarantee the continued evolution of cuisine in the future.

I have observed numerous culinary trends since my inception as a chef, ranging from traditional French cuisine to Asian fusion and molecular gastronomy. I contend that mindful gastronomy will represent the forthcoming phase, and Relais & Châteaux provides substantial resources and support for the chefs inside the organization to pursue this approach.

Does your agricultural ancestry contribute to your current culinary endeavors and future ambitions?

Having been up on a farm, I possess a comprehensive grasp of the origins of food as well as the dedication and labor required for its production. Agriculture is a challenging profession, although the bond with the land and food is commendable. As a chef, I now recognize my obligation and opportunity to assist local farmers in making their profession sustainable and fulfilling. The decision of chefs to incorporate more vegetables has generated a demand for diverse types, fostering innovation in cultivation practices.

Who or what served as your initial inspiration at the onset of your career?

In the early stages of my profession, I was profoundly influenced by renowned chefs, Michelin-starred establishments, and the art of culinary education. The ambiance and camaraderie of restaurant kitchens captivated my interest in the profession.

Through my extensive experience working in several countries and restaurants, I have developed a profound appreciation for ingredients and vegetables. Currently, my inspiration predominantly derives from the farmers, fishermen, and producers with whom I collaborate at the hotel. Their collaboration with my team, focused on future endeavors and the elimination of waste and plastics, continually motivates and inspires my creative thinking.

What are your plans for enjoying Christmas this year?

Christmas at Ballynahinch Castle is steeped in history and represents a very significant period for us. This Christmas, I will celebrate with my crew and prepare lunch for our hotel guests.

Thank you!