He began to work in the kitchen as a dishwasher and eventually transitioned into a chef. He is now the director and head chef of his restaurant, "Brunel’s". This unique gem is nestled at the feet of the Mourne Mountains in Newcastle Co. Down, Northern Ireland. It is said to be a seaside resort on the beautiful island. He has taken the town by storm with his foraging roots, which are responsible for the locally sourced menus produced at Brunel’s. The restaurant is already up for several awards such as Best chef, best restaurant management, best cocktails, seafood experience and of course, to no surprise, best emerging Irish cuisine.
The menus play host to local ingredients such as the toasted hay oil that has come with his rigatoni pasta. His use of seasonal ingredients creates unique, mouthwatering dishes plated in a modern-day style. Chef Cunningham’s wife, Jennifer, a local artist, designs and hand crafts the plates and bowls for the restaurant. The teamwork between a beautiful plate and the tasty food makes for a dish to be remembered. CONTINUED
Rare Luxury Living 93
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