DERRY CLARKE AT HOME
The idea for Grazerfield originated when Derry Clarke and Michael Bermingham worked together to create some original gourmet lamb burgers and hot dogs for a BBQ at Taste Of Dublin 2010. Demand for the products that weekend surpassed all expectations with them serving over 60% of the overall customers that weekend. Interest and demand for the products in the days and weeks that followed inspired them to get together and develop a spectacular range of food products known as the Derry Clarke Kitchen Range. All our sausages have a minimum of 70% meat content, delivering an exceptional quality and taste. We are one of the few producers to develop some flavoured puddings to include our apricot Black puddings and our delicious Honey & Apple White Pudding.In May of this year we introduced our sauces to the market and are truly delighted with the uptake in sales.
Chef/Patron of l’Ecrivain for 30 years.
He started his career in The Man Friday in Kinsale under Peter Barry in 1972 and moved to Dublin in 1977. He then spent four years in le Coq Hardi and a further eight years in the Bon Appetit before opening his own l’Ecrivain Restaurant in July 1989 with his wife Sallyanne.
Derry and l’Ecrivain have been awarded many accolades over the past 26 years, such as Best Restaurant and Best Chef Awards since 1999.
Derry reached international acclaim having been inducted into Food and Wine Magazines “Hall of Fame” and been granted a five-star review by The New York Times describing his restaurant as “superb” and “a good spot to linger” whilst in Dublin. Eminent UK foodie A.A. Gill, not known for dishing out rave reviews, gave a rare rave review of L’Ecrivain. He noted that Derry’s Wicklow venison was among the best deer I’ve ever tasted”, going on to describe L’Ecrivain as “a very decent, hospitable, friendly, stay-a-while hybrid restaurant”.
He has written two successful cook books. “Not Just A Cookbook” and “Keeping it Simple”. The recipes confirm his commitment to the very best local, fresh produce cooked with flair and imaginationl’Ecrivain is the proud holder of a Michelin Star which was first awarded in 2003. When The Dubliner Magazine in 2011 gave Derry the gong for – Chef’s Chef where he was voted the outright winner by a jury of his peers he was extremely humbled. In 2015 Derry won ‘Best Chef in Ireland’ from the Good Eating Guide and Best Chef Dublin from Food & Wine Magazine.
Derry spent over 3 years as Commissioner General for EuroToques Ireland, and still remains actively involved with the organisation today. Derry promotes the use of Organic Food & Non Genetically Modified Foods – His food ethos is simple. He uses the finest of fresh local produce supporting small farmers and artisan producers in others ‘The Best of Irish.’
Owner and Director of M&K Meats Ltd and The Market Butchers
He celebrates 25 years in business this June.
Coincidently Derry Clarke of L’Ecrivian was his first customer.Over the last 25 years he has always been affiliated and supported the traditional butcher methods and associations. He still enjoys bringing new apprentices into the craft, and training them on traditional methods with a modern twist.
During this time he has travelled the country sourcing and supporting local farmers and producers. Examples of this are Connemara Hill Lamb (PGI), Kilkenny Rose Veal, and Exclusive Lambay Island Beef, Lamb, Venison and Wallaby.
These products and their company have achieved many awards.
Irish food Writers Guild awards
Best Catering Supplier Awards
Having a huge passion for what we do and being fortunate enough to work with great Chefs and producers, has allowed us to be innovative and creative in bringing the very best in everything in the Meat products to both the Wholesale and Retail customers.