Clodagh McKenna is a chef, broadcaster and author of six cookbooks, including Clodagh’s Suppers, which was published in January 2019. She is a regular guest chef on ITV’s This Morning and Channel 4’s Sunday Brunch (UK) as well as The Today Show (USA), The Rachael Ray Show (USA), The Marilyn Denis Show (Canada) and Your Morning (Canada).
Clodagh’s own TV series have aired in the UK, Ireland, Europe, Australia and New Zealand. Clodagh McKenna’s Irish Food Trails shown on PBS/CreateTV had viewing figures of 15 million.
Clodagh is also one of the chefs on the new Channel 4 series Beat the Chef, that aired in June 2019 every weeknight at 5.30pm for 5 weeks.
In spring 2018, Clodagh became the weekly food columnist for the Evening Standard, sharing her recipes in the newspaper and online to over 18 million readers.
Clodagh started her career in food in her home country of Ireland, where she trained and worked at Ballymaloe Cookery School & House in County Cork. She then went on to develop farmers markets around Ireland as well as creating her own food range, which she sold via the farmers markets. She lived in Italy for three years where she worked with the international organisation Slow Food. She then ran two restaurants in Dublin and Blackrock, where customers sampled her simple, local and seasonal food with a fresh take on Irish cooking.
Clodagh has hosted pop-ups in collaboration with brands, including Selfridges, Fortnum & Mason, Cheyne Walk Brasserie, L’Or Coffee and The Whitney Museum. She is also a spokesperson for many different brands including Kerrygold, Guinness and the Irish ambassador for the National Dairy Council.
Clodagh lives with her partner Harry Herbert on their 60-acre property called Broadspear in Highclere Park, England. They began restoring the property a year ago and now have a one acre 18th-century walled vegetable and fruit garden, working bee hives, orchards, chickens and pigs. Their plan is to make Broadspear a sustainable working farm within the next few years.
Clodagh hosts pop up suppers and cookery workshops within the walled garden using their own produce.