Training in Ballymaloe School and then at Ballymaloe House was just the first stage in what has been quite the culinary adventure for Grainne Marnell. That adventure took her to the wilds of Ireland’s west coast for a three-year stint in Clifden before opting for the sophistication of some of London’s top dining destinations. To the classical foundation of ‘Quaglinos’ restaurant, she added the innovations of the Thai-French ‘Vong’, and then followed those postings with the contrasting experiences of cooking at a private members’ club and one of Chelsea’s classiest gastro pubs. Returning to Ireland, Grainne immersed herself in the freshness of Avoca’s signature cooking style for three years. Since 2009 Grainne has brought all this experience to the school as a senior tutor.