We’re really looking forward to welcoming Cherie Denham to this year’s Ballymaloe Festival of Food, and in this episode we sit down with her ahead of May to talk about the story behind The Irish Kitchen.
Cherie is the cook and writer behind the recipes in the book, working alongside photographer and publisher Andrew Montgomery. Originally from County Tyrone, she trained in cookery in the UK, went on to teach at Leiths School of Food and Wine, and has worked for years as a private cook and cookery demonstrator. Her approach to food is rooted in tradition, simplicity and a deep connection to Irish ingredients and hospitality.
The Irish Kitchen is no ordinary cookbook. Every recipe was developed and cooked by Cherie herself, while every photograph was shot on location across Ireland. Together, she and Andrew set out to create something honest and grounded. No studio, no shortcuts, just real kitchens, real weather and a shared commitment to telling the story of Irish food through both recipe and image.
In this conversation, we talk about growing up around food in Northern Ireland, the memories and people that shaped her cooking, and the unexpected journey that began with a single Instagram comment and led to two beautiful books.
We also explore confidence, imposter syndrome, and what it really takes to bring a project like this to life.
It’s warm, honest and full of brilliant storytelling, and we can’t wait to welcome Cherie to Ballymaloe this May.
Find out more about the festival at ballymaloefestivaloffood.com
00:00 – Welcome & introduction
Setting the scene for the Ballymaloe Festival of Food podcast
02:00 – Growing up in County Tyrone
A busy kitchen, farming life, early food memories and family influence
05:30 – First sparks of cooking
From brownie badges to learning through observation and instinct
07:00 – The Instagram moment
How a single comment led to a creative partnership with Andrew Montgomery
10:00 – Making a cookbook together
Cooking every recipe, building trust and pushing for perfection
13:00 – No twee: capturing real Ireland
Why authenticity mattered more than polished perfection
17:30 – Behind the scenes of the shoot
Storms, agas, camping stoves and cooking in unexpected places
23:30 – Two years on the road
The scale of the project and what it really took to complete
26:00 – Confidence and imposter syndrome
Finding her voice and learning to trust her own experience
29:00 – Training, mentors and early career
Leiths School, learning from the best and discovering food culture
34:00 – Ballymaloe Festival of Food
What Cherie is planning to cook and why live demos matter
38:00 – Food, family and coming full circle
Returning to Ballymaloe and the emotional connection to place
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