Chef Danni Barry became the second woman in Ireland ever to earn a Michelin star while working at Eipic in Belfast in 2016—the first being none other than the legend Myrtle Allen, at Ballymaloe House in 1975. Barry is a powerhouse in the kitchen with a resumé that any young chef would aspire to. After coming up under the tutelage of Michael Deane, Barry worked at L’Enclume, Restaurant 23, and Cartmel in the UK and traveled around the world to places like Spain, Australia, and South Korea before returning to Ireland.
Now back at home in the North, Barry is also a chef at a crossroads, in many ways mirroring the changes happening on a broader scale in the hospitality industry. After achieving Michelin recognition and consulting on the celebrated Wicklow Escape, we talk to Barry about what’s next for her and for restaurants in general. We chat about the climate for female chefs in Ireland, the impact of losing her husband in 2019, and what it’s like to open and operate a restaurant in post-Brexit Northern Ireland today.
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Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.
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