Chef Catherine Fulvio, owner of Ballyknocken House & Cookery School, shares her life in food, from her earliest memories to her favourite flavours and culinary inspirations.
Celebrity television chef, Day Time Emmy-nominated and award-winning food writer Catherine Fulvio is the third-generation owner at Ballyknocken House, Wicklow, where she and her team host international guests, corporate teams and private events at the cookery school on a daily basis.
What are your earliest memories of food?
Autumn on the farm, when all the apples were harvested, I remember standing on ‘Dad’s chair’ beside my mother in the kitchen at Ballyknocken, my little fingers wrapped around the handles of the ancient rolling pin, trying to roll out pastry for an apple tart. The smell of stewed apples and cinnamon still brings me right back to those moments — warm, simple, food made with love.
How would you describe your relationship with food?
I’ve grown up with food – my dad Charlie had a dairy farm where we made our own butter and yogurts. We also grew all of our own, which was very useful when my mum Mary opened a farmhouse B&B here in Ballyknocken House in the late 1960s and I was by her side in the kitchen, cooking three meals per day for guests over the busy summers. Now I run the B&B, am a small-time farmer and have a cookery school so food has been woven into every part of my life. For me, it’s both grounding and uplifting, a constant thread that connects my family, my work, and my heritage.
What was the first meal you learned to cook?
A classic beef stew, though we used to call it Irish stew, served with lots of potatoes, of course. It was rustic and probably a bit underseasoned the first time, but I was so proud. Learning to layer flavour even in the simplest of dishes stayed with me.
How did working with food become your career?
Growing up at Ballyknocken House & Farm, I was always surrounded by good food and warm hospitality. After spending time in Sicily with my husband Claudio’s family, where food is truly the heartbeat of the home, I knew I wanted to dive deeper. That passion turned into Ballyknocken Cookery School, and from there, I was lucky, the journey just unfolded — cookbooks, TV, travel, and sharing Irish food with the world.
What’s your go-to breakfast?
Softly scrambled eggs with fresh herbs, preferably thyme and chives, from our garden, toasted Mary’s Brown Bread and a good Italian coffee.
If you’re impressing friends and family at a dinner party, what are you serving up?
It has to be a blend of Irish and Italian — think slow-roasted lamb with garlic and rosemary, Sicilian caponata, buttery champ, and a zesty lemon tart for dessert.
Who is your culinary inspiration?
My mother, without a doubt. She had that magic touch and could create something beautiful out of the simplest ingredients. She was always curious about ingredients and had the confidence to be creative in the kitchen. Our downtime together was spent going to cookery classes and swapping recipes.
What would your last meal on earth be?
The idea of my last meal changes daily but today I would be so happy with brown bread, so fresh it’s still steaming, topped with creamy butter, a bowl of my favourite soup – lightly spiced mussel chowder, and a good Sicilian white wine shared with my family.
What’s your go-to comfort food?
Creamy mashed potatoes with spring onions and butter. The potatoes must be steamed, a ricer used to mash and perfectly seasoned — food for the soul.
What’s the go-to quick meal you cook when you’re tired and hungry?
Pasta aglio e olio — olive oil, garlic, a little chilli, fresh parsley, and parmesan. On the table in ten minutes and always hits the spot.
What is one food or flavour you cannot stand?
Very hot chillies. I’ve a batch of bird’s eye chillis in my kitchen at the moment and I’m struggling to use them. I feel that the heat overpowers flavours – or maybe I’m just sensitive.
Hangover cure?
It’s a long time since I’ve had one of those but the only answer is a hearty full fry, lots of tea, and a walk in the fresh Wicklow air.
Sweet or savoury?
Tricky question but I’m choosing savoury — although I’ll never say no to a slice of warm apple tart.
Fine dining or pub grub?
Both have their place, but there’s something so comforting and nostalgic about good pub grub done well.
Favourite restaurant in Ireland?
There are so many talented chefs doing amazing things, but I’ve always loved The Strawberry Tree in Brooklodge at Macreddin in Wicklow — it’s a stylish organic restaurant, celebrating foraged and local foods, cooked and presented to perfection
Best coffee in Ireland?
I’m a fan of Brady’s Coffee and if you haven’t tried their Barrel Aged Irish Whiskey Coffee, you’re missing out.
What are your thoughts on the Irish foodie scene?
It’s really flourishing right now. There’s so much creativity, and people are taking real pride in local produce. We’re honouring our traditional food roots and pairing it with the modern — it’s a genuinely exciting time to be involved.
What’s your favourite thing about cooking?
It’s the act of giving. Whether it’s a quiet dinner for family or a big gathering, food brings people together in the most beautiful way.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
It’s connection. It’s the moment we pause and share, listen, laugh, and nourish both body and soul. It’s everything.
Food for thought — What are some areas for improvement within the Irish food/restaurant/hospitality scene?
I’d love to see more people entering the hospitality industry — supports to include great training and a clear career progression would hopefully encourage more to join us. It’s such a rewarding industry, so fun and so creative, and it does need to be sustainable for those working in it.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
A wild food foraging experience and cooking with chef Paul Cunningham in his restaurant Scopers in Dundrum, Co Down. His approach to food is so inspirational. The next time I am in the area, I’ll be signing up to one of Paul’s Secret Dining Experiences, which is a journey of discovery for foodies, in a secret location.
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
I have to say, chef JP McMahon in Galway is doing incredible things with Irish ingredients. And it would be remiss of me not to acknowledge my absolute food hero of all time, Darina Allen, who is such a champion of Irish food and traditions.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
Warmth. And I don’t mean to turn the heating up! You can have the most stunning food, but if there’s no heart in the room, it falls flat. A genuine welcome, laughter, and food made with care — that’s the magic.
Catherine Fulvio will be appearing on the Dunnes Stores Quality Kitchen Stage at this year’s Bord Bia Bloom, which takes place May 29 – June 2. Visit bordbiabloom.com for further information.
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