Kieran Clifford shares her life in food, from her earliest memories to her favourite flavours and culinary inspirations.
Born in Brooklyn, Kieran has lived in Ireland for nearly 26 years. Her son, Tadhg, is born and reared here and has provided huge support to Kieran as she moved from the NGO sector into baking. Prior to beginning her baking journey, Kieran worked for Amnesty International for 20 years, heading the Campaigns and Activism team.
In 2022, she undertook a Commercial Baking training program led by Adrian O’Connor and tutored by Rossa Crowe. Following the course, Kieran spent time working in a bagel bakery in NY to learn the ins and outs of authentic NY Bagels. In 2024, she launched Fatbaby Bakes from her home microbakery, providing authentic NY bagels to her neighbours and community.
Since launching, Kieran has introduced a variety of bagel classics: the everything, sesame, poppy, onion, garlic and seasonal specials like pumpkin spice, mince pie and cranberry nut bagels. In a nod to her former career, Kieran has also introduced a bagel inspired by the flavours of Palestine, all funds from which go directly to food aid in Gaza, a blending of her passions for baking and for human rights.
Here, she shares her life in food.
What are your earliest memories of food?
Sitting on the front porch of my great-grandmother’s house in Brooklyn with my great Aunt Marion, eating sliced bananas in cream sprinkled with sugar and drinking a Coke out of the little old-fashioned bottles.
How would you describe your relationship with food?
Joyful.
What was the first meal you learned to cook?
Really good homemade ragu.
How did food become your career?
I just really missed proper NY bagels, so I decided to do something about it.
What’s your go-to breakfast?
Buckets of coffee and Greek yoghurt with blueberries, toasted walnuts and a drizzle of honey.
If you’re impressing friends and family at a dinner party, what are you serving up?
Sauerbraten with latkes.
Who is your culinary inspiration?
My mother and Mrs. Linfante.
What would your last meal on earth be?
Marinated steak from the Elbow Room Too in Laurel, NY.
What’s your go-to comfort food?
Macaroni and cheese.
What’s the go-to quick meal you cook when you’re tired and hungry?
Pasta.
What is one food or flavour you cannot stand?
Brussel sprouts.
Hangover cure?
Bacon, egg and cheese on a salt bagel.
Sweet or savoury?
Sweet.
Fine dining or pub grub?
Pub grub.
Favourite restaurant in Ireland?
Herb Street, Grand Canal.
Best coffee in Ireland?
3fe.
What’s your favourite thing about cooking?
Feeding people.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment — mean to you?
Sharing my love for the people in my life.
Food for thought — What are some areas for improvement within the Irish food/restaurant/hospitality scene?
Bring back proper table service. Ordering via a QR code from a table in the restaurant is an abomination.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
A gorgeous 60th birthday dinner with my best friends from university in Elephant and Castle at The Mayson. The food was gorgeous and the staff were so lovely.
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
My uncle Kev. He pours real talent into the wonderful meals he makes for the whole clan when we are gathered together.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
Family and friends gathered around the table and the time to really enjoy the food and one another’s company.
Photography by Eric Kendrick.
Also Read
