Clifford & Son: New Irish Cooking
Clifford & Son: New Irish Cooking
'It’s not every day you shed a tear while reading a cookbook, but then Clifford & Son is no ordinary cookbook.'
—Gillian Nelis, Sunday Business Post
'This is a book of recipes – half of them by father Michael, the other half by son Peter. Take a look at them and you'll see how Irish food has developed over the past three decades. I am privileged to have known Messrs Clifford and am honoured to write these opening words for this extremely special and charming book.'
—Marco Pierre White, from the foreword to Clifford & Son
'This book is unique because it spans two generations of professional chefs – father and son, with recipes from each included. I knew Michael Clifford, Peter’s father very well. He was one of my contemporaries and a culinary star in his own right. He was a gentleman and a wonderful chef who left this world far too soon. Peter, his son took up the mantle as soon as he was able and has proved to be a rising star himself. I wish him every success.'
—Derry Clarke, L'Ecrivain
'Ireland's hottest young chefs are serving up aces. Peter Clifford - just 23 years old...followed through with his dream and published a super book.'
—Lucinda O’Sullivan, Sunday Independent
Michael Clifford was one of Ireland’s most influential culinary innovators until his untimely passing in 2006. His son Peter, a serious culinary talent in his own right, is determined to preserve and build on his father’s culinary legacy. With a foreword by renowned chef Marco Pierre White, Clifford & Son showcases dozens of Michael’s time-tested dishes, alongside some of Peter’s own elegant, mouth-watering creations.
An introduction by food writer Joe McNamee tells of Michael’s rise from an Irish orphanage to fame as a Michelin-starred chef, and how a young Peter was also plucked from an orphanage, and eventually began his culinary training under Michael’s watchful eye. Michael learned his craft in some of the finest restaurants in Britain and France before returning to Ireland to make his name as head chef at Arbutus Lodge, the Cashel Palace, White’s on the Green and Clifford’s.
Peter, though still a young man, has already cooked in some of Britain most prestigious restaurants, including Rick Stein’s in Padstow, Jamie Oliver’s Fifteen, Tom Aikens Restaurant, and Restaurant Gordon Ramsey. He is now working as a chef in Dublin. In Clifford & Son, Peter re-creates some of his father’s classic recipes, including chicken quenelles with Milleens cheese and gateau of Clonakilty Blackpudding, and introduces some delicious dishes from his own stunning repertoire.
This beautifully designed, highly illustrated book will inspire you, teach you, tempt you and help you enchant all who eat at your table.
Peter Clifford was raised in a restaurant world. His father was renowned Michelin Star Chef Michael Clifford. Peter decided to follow in his father’s footsteps; entering the public eye at the tender age of 15 when he won the Tesco Young Chef of The Year in 2006. From working in his family’s restaurant from an early age, he went on to work in the most highly acclaimed restaurants in Britain and Ireland, including Restaurant Gordon Ramsay, 15 by Jamie Oliver, Tom Aikens and Ireland’s only 2 Michelin Star, Restaurant Patrick Guilbaud. He worked in the world class Ballyfin Demesne Hotel, under Fred Cordonier. Peter has won many cookery competitions and writes articles for newspapers and magazines.