I’m a native of Ireland, but I have called North Carolina home since 1995. My parents still live in the house I grew up in on a farm in the northwest of Ireland, in County Donegal.
My dad works the farm and helps my mum run the Dry Arch Bed and Breakfast, which they started in their home.
I received my formal training in Ireland. Most of my ideas about food resulted from my experience in the restaurant industry, as well as constant research through food-related publications, culinary science and online sources.
I’m a wife, a mother, a small business owner and a three-time cancer survivor. I know all about bringing balance to life.
My family enjoys the outdoors – biking and traveling in the amazingly beautiful state of North Carolina. The coast is a favorite destination. My son Charlie loves any sport involving a ball – I’m learning the rules as fast as I can.
Farm to Fork was a way of life in rural Donegal, where I grew up. We ate what we grew – both produce and meat. We caught our fish from a nearby lake on the farm. Other seafood was purchased from the local fishing port.
With the age of shelf-stable “foods”, society has begun to view meals differently. Convenience has begun to outweigh quality. If we all grocery shopped like we did 100 years ago, when almost everything was local and seasonal, we would be doing our bodies a great service.
My cooking style has evolved since starting Katt in the Kitchen in 2004. But the basic principle is still the same. Real Ingredients make Real Food. I aim to bring that healthy, nutritious, vibrant food to you!