From Man of the Land to KING OF THE CASTLE


LIAM FINNEGAN, HEAD CHEF AT THE CASTLE HOTEL, TAUNTON, SPEAKS TO FOODLOVER ABOUT HIS GRASS-ROOTS UPBRINGING, HIS RESPECT FOR FOOD AND HIS CULINARY JOURNEY TO DATE…


Where did you grow up? Carlingford, Co. Louth, Ireland. It’s a fantastic place and world-renowned for its oysters. I actually source the oysters at the Castle from Carlingford.


Did you always want to become a chef? Yes and no. My Father, Grandfather and siblings used to go fishing, but I was deemed a bit of a wild child and would have to stay with my Nanny Patsy. She’d always play cards with me then I’d watch her prepare lunch


and dinner. She was a fantastic cook, a traditional Irish mother, and everyone got together and ate as a family. Meals were truly homemade.


Do you come from a family of foodlovers? My family aren’t gastros as such, we like simple food. I think the secret to great food is not to overcomplicate things; let Mother Nature be the artist and compliment it with good company.


You have worked extensively under Michael Caines. Did he pass on his love of all things South West? I worked under Michael at Gidleigh Park and the Bath Priory. He is a great mentor/teacher to young chefs, and passes on a huge amount of his knowledge. He is a very strong leader with a big personality and you feel his presence when he’s in the kitchen. At Gidleigh there is a family feel to the running of the place, and I still use a lot of the suppliers now.


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