Cherie Denham Cooks

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Cherie Denham Cooks Author ~The Irish Bakery~The Irish Kitchen
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From a young age, I had a very keen interest in food and the creative art of cooking it. When I almost 19, I left my Northern Ireland home to follow my passion for food, starting as a counter girl in the French delicatessen Villandry. From this, I earned enough money to complete the 3 month Intermediate Course at Leiths School of Food and Wine. After graduating, I combined my culinary skills with travelling and became a private cook. Following on from that, I took a teaching position at Leith’s for 3 years. In 1997, I left to start my own catering company, Flavour Passion, specializing in drinks parties, dinners and lunches. Starting a family added another dimension to cooking for me. I continued to grow my passion for all food flavours, creating my own recipes, with an emphasis on local, seasonal ingredients, designed around busy home lives. Today, I continue my love for cooking and food flavours by writing and testing recipes as often as I can.

A couple of weeks ago at Ballymaloe, at the Ballymaloe festival of Food. Such a special weekend. Such a special place! 🤗...
07/06/2026

A couple of weeks ago at Ballymaloe, at the Ballymaloe festival of Food. Such a special weekend. Such a special place! 🤗💫 🌿💚🌿
Kerrygold

Ballymaloe Grainstore Ballymaloe House

22/05/2026

Last weekend reminded me of exactly why I fell in love with cooking in the first place 💚 I feel so genuinely grateful and appreciative to have been invited to be part of such a special weekend Ballymaloe Festival of Food Ballymaloe House

Ever since I first discovered I had huge respect for her. I never knew about when I wanted to learn how to cook but as soon as I did, I was so inspired and captivated. I have huge respect for its ethos and everything created there. The passion for good food, sustainability, education and community is so inspiring.

It was such an honour to do my demo with the wonderful hosting, and I was so brilliantly supported by .hennessy, and who made sure everything ran so smoothly.
The entire weekend was wonderful, great food, happy people and such a lovely atmosphere. It was so much fun meeting who was hosting one of the demo stages.

Huge thanks as well to and for supporting such a fantastic celebration of food and community.

Weekends like these truly fill my soul. Spending time with so many like-minded people was pure bliss. Thank you so much to , .borkert and for making it all possible

Guys, thank you so much for having me, it was bliss 💚





22/03/2026

Just some of the recipes I have made with my Cuisine System 5200 XL Auto. I could not be without it in my kitchen! I make scone bases, pastry, shortbread, frangipane, grate vegetables, make cakes, nut butters, chop herbs, squeeze citrus fruits….

A few fun facts…
• It travelled all around the whole of Ireland with me when I was working on both of my books, ‘The Irish Bakery’ and ‘The Irish Kitchen’ 💚🩵
• Sometimes I make cake batters in it so I take the removable funnel out to get as much air in as possible
• I never put the blade in the dishwasher, I always wash it by hand so it stays sharp
• It chops, grates, slices and emulsifies
• it can run for a long time without overheating so is great for things like homemade nut butters
• I grate lots of cheese at a time and freeze it

Such a brilliant machine! It cuts down my time in the kitchen no end! Happy Sunday🤗

17/03/2026

A very Happy St Patrick’s Day to you all ☘️🤗 ..and a big Thank you to Ahren for my beautiful shamrock lame, It arrived just in time 💚 ☘️
Cotswold Crunch Flour
🍀

07/03/2026

Last weekend we had the most lovely time with Anna at .bakery celebrating The Irish Kitchen & The Irish Bakery. 🍀 Together we baked a whole table of Irish favourites, Barmbrack, Guinness Cake, Guinness Wheaten Bread, Apple Tarts, Fifteens, Fruit Squares, Flakemeal Biscuits, and of course Irish Buttermilk Scones, along with plenty of other traditional treats.
Andrew and I met so many lovely people and signed lots of books. We chatted with visitors from all over the world, Nashville, Ireland, Iran, Italy, France… it was such a joy to see everyone come together over baking.
Anna, you have built such a warm and welcoming community at Quince Bakery. The coffee and were flowing, the Irish playlist was on, and it felt like the perfect way to begin the early celebrations for St. Patrick’s Day. ☘️
A big thank you to Anna and Jean for bringing it all together, and to Ula .soltys.photography for capturing the day so beautifully.

Andrew and I are absolutely delighted to be bringing ‘The Irish Kitchen’ Homecoming Tour to Northern Ireland. These eve...
30/01/2026

Andrew and I are absolutely delighted to be bringing ‘The Irish Kitchen’ Homecoming Tour to Northern Ireland. These events feel extra special to me, because they’re happening at home, and Andrew and I honestly can’t wait to meet everyone. So many lovely people have asked us over the years to host events in Northern Ireland, and we’re thrilled that we’re finally getting round to it!
The tour kicks off Newry BT34 4SW on 9th March 2026, with doors opening at 6.30pm. We’ll then be .meadow.cider Portadown BT62 4EG on 12th March, again with doors opening at 6.30pm. Our final stop is with .gorse , Ballycastle on 14th March, which is already sold out, thank you so much!
For tickets and full details…http://www.montgomerypress.co.uk/pages/events

We truly can’t wait 🩵😁

18/01/2026

I just wanted to share with you and my latest contribution to “Morning Has Broken”. The February issue, breakfasts for a cold winter’s day. Recipes include Roast Mushrooms with Wheaten Farls, Turfcutter’s Omelette, Waffles with Rhubarb and a cut-and-come-again Seville Orange Marmalde Loaf Cake….all images by Andrew

The Irish Kitchen supperclub at Fortnums, London was a huge success. Such an iconic store and the Food Studio on the 3rd...
17/01/2026

The Irish Kitchen supperclub at Fortnums, London was a huge success. Such an iconic store and the Food Studio on the 3rd floor is fabulous. They host lots of book launches and supperclubs! Andrew and I were just delighted to be there and the response from the guests was wonderful. The chefs, Raff, Andrea and Jack were fantastic and did my recipes proud and it was SO lovely of Chef Sam White who runs all of the kitchens in Fortnums, to come and say Hello!

01/01/2026

2025 was truly the year of The Irish Kitchen. Andrew and I want to thank every single one of you for supporting us and showing the book such incredible love. From the first idea to the final page, this project was a celebration of place, people, and authenticity. We thought you’d enjoy a look behind the scenes and what went on, what we did, and the talented people we worked with to bring ‘The Irish Kitchen’ to life. Please share this post with anyone you’ve bought the book for, or anyone you think would enjoy it. It spans Ireland, North and South and you’ll see where many of your favourite photos of our book came from. Happy New Year to you all. Wishing you health to enjoy 🩵

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