Fervent foodie, Currabinny co-founder and Ballymaloe-trained chef William Murray on everything from the first meal he learned to cook to treading the fine line between making something absolutely delicious and burning the kitchen down.
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From sharing recipes and mealtime inspiration galore on social media to producing the Currabinny cookbook with his other half, William Murray’s unwavering obsession with food in all its manifestations is utterly apparent. Having launched the Currabinny Caravan back in August of last year — now residing at the National Museum of Ireland in Collins’ Barracks — it’s all systems go for this Irish foodie. Luckily, he spared a few moments to chat with us about everything from his favourite dishes to his culinary inspirations.I grew up in a house which, to me, always seemed to be full of food.
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