Neven Maguire was in born and raised in Blacklion, Co. Cavan. He grew up with his mother Vera, father Joe, and eight other siblings. Nevan was raised in
Mc Nean House (family home at the time) the resturant which he now owns. His mother Vera orignally started the business many years ago and Nevan found himself in the kitchen from a very early age.Vera proved to be very influential in the future career path that Neven was to embark on.
Training
Neven studied catering in Fermanagh College (where he now teaches 2 days a week). During his college years he worked in Moyglare Manor which was followed by a stint in Berlin in the
Grand Hotel. At 21 he won the Baileys Young Chef of the year award and spent three months in Luxembourg working with Lea Linster, a three star Michelin chef and the only female chef to ever win the ‘Best Cook in the World’ award.
He then moved to Belfast to work in Roscoff’s resturant under Paul Rankin and after a while he returned to Luxembourg for more training. However the lure of home and the family proved too much and eventually he returned to Blacklion to work in the family business.
He then moved to Belfast to work in Roscoff’s resturant under Paul Rankin and after a while he returned to Luxembourg for more training. However the lure of home and the family proved too much and eventually he returned to Blacklion to work in the family business.
Nevins Philosophy
Nevin Maguire is a true believer in sourcing, were possible his ingredients locally. He buys all his produce from local suppliers, sourcing his vegetables from a local organic farmer who runs a business called Baraizone Gardens. His free range duck comes from near by Thornhill Duckling. He also sources his fish from Killybegs and his meat from a local butcher. It is evident that Nevins philosophy refelects heavily in the wonderful fresh and exciting dishes he is famous for.
Nevin the Author
Not only has Neven shown us that he is a high profile chef, he has also published 3 cookery books to date. His Cookery Collection is the definitive reference book for the way we eat today, containing the most popular recipes from Neven’s bestselling cookery books: Neven Cooks, Neven Cooks 2, and Cooking for Family and Friends. He understands the needs of the busy amateur cook. Using readily available ingredients, and written in his trademark approachable and straightforward style, this book brings together old favourites as well some exciting new ideas. It’s all there, from entertaining friends to world cusine, including variations on everyday favourites to keep you inspired. Delicious food, simply explained, beautifully illustrated.
Not only has Neven shown us that he is a high profile chef, he has also published 3 cookery books to date. His Cookery Collection is the definitive reference book for the way we eat today, containing the most popular recipes from Neven’s bestselling cookery books: Neven Cooks, Neven Cooks 2, and Cooking for Family and Friends. He understands the needs of the busy amateur cook. Using readily available ingredients, and written in his trademark approachable and straightforward style, this book brings together old favourites as well some exciting new ideas. It’s all there, from entertaining friends to world cusine, including variations on everyday favourites to keep you inspired. Delicious food, simply explained, beautifully illustrated.
There is no doubt that Nevin Maguire is a truely inspirational chef, coming from a quiet sleepy town (Blacklion), to working in some of the top resturants in the world. But what is most admirable is his return to his home town to open up his well known and award winning resturant. I believe that he himself has put Blacklion on the map. He is living the dream that the majority of chefs set out to achieve, he has proven that with a lot of commitment and dedication your dream can indeed become a reality.
Reference :
Campbell, G, 2002, Georgina Campbells Jameson Guide – Ireland, Georgina Campbell Guides Ltd.
http://www.theculturedtraveler.com/Archives/Oct2006/Chef_orange.htm
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