Director and head chef at the award winning Balloo House, Killinchy, Danny represented Northern Ireland in Great British Menu 4.
‘It's important that food reflects the region and that you represent both locally and on a seasonal basis. We have a grower’s paradise here in Northern Ireland, great land, great climate and an abundance of seafood which gives us a great opportunity to produce some of the best food within the British Isles‘
Whether serving Sausage & Mash or Finnebrogue Venison the chefs at Balloo House insist on only using the finest, locally sourced ingredients and using organic produce where possible.
Balloo House successfully combines history, tradition and comfort with a contemporary and forward thinking attitude and a passion for excellence in food.
Danny’s experience ranks him alongside only a handful of top chefs currently working in Northern Ireland and he describes the new menu at Balloo as "a modern interpretation of classic European cooking. "We insist on using only the finest, locally sourced ingredients and use organic produce where possible," notes Danny. "By doing this we make good honest food. I am proud to be heading up such a strong and enthusiastic team.”
Danny is Belfast born and bred. His earliest food memories are being at home where his Mum used to make hearty Irish dishes i.e. soups, apple pie, vegetable broths, cabbage and potato.
It was at the age of 15 years when Danny’s passion for cooking became apparent. After working in a few local restaurants, Danny packed up his chef whites and went backpacking around Europe with a chef friend. After travelling to Germany Danny got a job at The Black Forrest where he stayed for 4 years! Danny says the head chef at The Black Forest was his mentor and it really opened up his eyes to the respect the chefs had for their ingredients. They would only use ingredients in season and to their entirety.
Danny took much away from his experiences in Germany, for a long time he had Sauerkraut on menu at Balloo House. After Germany Danny returned to Northern Ireland where he cooked with the infamous Robbie Millar for 2 years (Snr Chef de Partie), Bangor. Then Danny spent 4 years in The Narrows Seafood Restuarant (head chef), Portaferry. Followed by 4 ½ years in Paul Rankin's Cayenne (head chef), Belfast. Killinchy.... Read more.