Welcome To Dermot's Dishes

Your taste buds will come alive with this mouth-watering range of original recipes using all the best in local Irish produce. Currently in the 2nd edition which is focused on Co. Louth. To see a sample of the recipes available in the book please click on the link above.

By downloading or buying a hard copy of the book or CD online you are contributing to the support and development  of "The Ministry of Food".  

About Dermot


Dermot Seberry Dermot Seberry is a lecturer of culinary arts and gastronomy, a food writer and a former International 5 Star Chef. From the “Wee County” of Louth, Dermot was reared in the countryside parish of Monasterboice, on the East coast of Ireland. As a young lad living in a predominantly farmland community, his culinary passion was inspired by youthful memories of huge field mushrooms cooked on the old Aga stove, the taste of fresh thick cream skimmed from the top of the freshly squeezed bucket of milk and the aroma and taste of the warm currant bread from the neighbouring farm house kitchen. 

Educated and trained in the Dublin Institute of Technology, his profession led him around Ireland and abroad for 16 years to establishments such as the Ballymascanlon Hotel, Ballynahinch Castle, The Copthorne Hotel Gatwick, The Savoy Hotel London, The Palace Hotel, Sun City in South Africa, Smollenskys Restaurants in London and Mount Juliet Golf & Country Club in Co. Kilkenny. Dermot set up a hospitality consultancy business in London addressing quality assurance within the catering industry and education sector. He left London as a Senior Lecturer in 2005 returning to live in Monasterboice, Co Louth where he now teaches and continues his consultancy work for his former place of training, the Dublin Institute of Technology.

Inspired and impressed with the development of Irish food artisans and their produce, this book represents a combination of three important aspects of Dermot’s life – Promoting true artisan food, sharing the simple life skill of ‘how to cook’ and where possible, being a blessing to those less fortunate.