The Crest Cookery School
Under Construction

Chef martin , a native of Donegal began his career at the world famous tourism college Killybegs, graduating in 1986, martin worked his way around Ireland and then on to Paris, France , where he completed his training in the prestigious Four star hotel Lotti , there martin discovered the need to simplify cooking using good quality seasonal ingredients, returning home martin was appointed Sous chef of the Mount Errigal Hotel, Letterkenny , then to the position of head chef, where Competing in the Moreau and Chablis seafood chef of the year for 2000 martin's dish "Swilly Sole" received great acclaim and went on to win the competition with five other master chefs. At the invitation of highland radio breakfast D.J. John Breslin, martin began a very popular monthly cookery question and answer programme, purchasing hillcrest house B&B in the winter of 2000, martin decided it was time to meet the public, securing the position of head chef at Galfees Courtyard Restaurant and then as luncheon chef at blacks steakhouse, martin was able to meet and talk to the customers he was cooking for.

After the publishing and the success of the highland breakfast cookery book co written with John Breslin, martin realised there was a need for a private cookery school in the North West. The crest cookery school was founded in 2005 and promises to pass on martins knowledge of food and his culinary experience’s to the beginner or the well informed cook.