Frankie Mallon’s style of cooking is best described as modern Irish
FRANKIE MALLON’S love of food started at a young age.
He loves big, robust, earthy flavours and his fortes are meat and seafood. He has wanted to cook for a living since tasting fresh eels he caught from Lough Neagh while staying at his grandmother’s house as a child. He learned how to skin those eels at the age of 8 and devoured them straight from the pan.
He’s worked his way up through the ranks in kitchens in such as Paul Rankin’s Roscoff’s; the Tara Hotel in London’s Kensington; the Bahnhof Buffet in Bern, Switzerland and Cap Vernet in Paris.