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Llewyn Maire

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I believe in ingredient driven, farmed and foraged, flavour forward foods that highlight regional dishes and cultures, while exploring those unique elements of gastronomic exchange that both separate and connect us all.
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Savage Craic

My journey with cooking started as many, out of love and necessity, through my mother. After learning the basics of cookery and sharing from her, I entered the professional kitchen as a plongeur at 13.

Since then I have been cooking in a variety of kitchens from deli and diner to luxury/ fine dining, from pop-ups and special events to creative actions and festivals, all the while continuing to share through flavour with friends and family.

I am also deeply passionate about what I call Gastrocculture, the hidden, underground, and mystical side(s) of Cooking and Eating.