Clodagh McKenna

Clodagh Mckenna studied in France and New York, and trained as a chef at Ballymaloe Cookery School, followed by three years working as a chef in Ballymaloe House in Cork, Ireland. She has since set up a series of farmers' markets around Ireland. She writes a monthly column for The Gloss Magazine, which comes free with the Irish Times. Clodagh has also written for a variety of newspapers and magazines including the Irish Times, The Sunday Tribune, Delicious and Red, is a regular chef presenter...See more