Paul Cunningham, head chef and joint owner of Brunel’s award winning restaurant in Newcastle, is keen on foraging for edible seaweed and wild herbs.
He’s been acclaimed the best chef in Ireland and featured on BBC’s popular Great British Menu series.
Now Paul Cunningham, head chef and joint owner of the award winning Brunel’s Restaurant in Newcastle, is combining his role at the successful eatery with Mourne Larder, a small food enterprise he’s set up recently to specialise in dried sea vegetables and wild herbs as healthy ingredients for home cooks and other professional chefs.
A native of Dundrum, Paul (34), a father of two young children, has just launched three natural and original products based on his longstanding love of foraging the Co Down coastline for healthy seaweed and the slopes of his beloved Mourne Mountains for wild garlic and other edible herbs.
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