Roísín Gavin has food/pastry imprinted on her soul. Cooking from the age of fifteen Roísín felt compelled to move into pastry. Having started her career in a local eaterie ‘Carmichael’s’ she moved swiftly on to work at Sullivans restaurant. At eighteen she started as commis pastry chef at ‘Roscoff’, Belfasts first Michelin starred restaurant where she developed her ethos of only the best will do. Under the watchful eyes of Paul and Jeannie Rankin she soon progresed to head pastry chef.
Looking to further develop her pastry and savoury skills Roísín moved to the newly opened ‘Deanes Belfast’ as head pastry chef at this ground breaking Michelin starred Restaurant with further progression to senior sous chef. During her stay at Deanes Roísín won ‘Ifex’ young chef of the year and then completed the double by winning ‘Ifex’ senior chef of the year two years later – to date the only female chef to accomplish this prestigious double. She also achieved other accolades in her time at Deanes before moving to Dublin to take up a prestigious ‘headchefship’ in Dalkey, South Dublin where she became chef at Kish restaurant. It was here that Roísín further honed her skills cooking for the glitterati in this mecca for the A’listers, Rock stars, movie stars and royalty.
After two years in Dalkey Roísín moved back to her hometown, Holywood, and started lecturing in the Belfast Metropolitan College (a venue particularly familiar to Roísín from her own college days). During this period also worked for acclaimed local chef, 'Barry Smyth’, in his Michelin Starred ‘Oriel’ restaurant in Guildford, Co Down (yet another Michelin Star restaurant for Roísín’s CV).
Back in Belfast Roísín took on the post of executive headchef with the newly created ‘Gourmet Burger Bank’ and later ‘Gourmet Burger Stranmillis’. This innovative concept provided Roísín with the perfect platform to conceive new ideas and methods of cooking in the production of popular dishes more associated with high volume eateries.
More recently Roísín, trading as ‘tastebyroísín’, has identified a niche in the local market supplying fresh desserts and pastries to the restaurant and hotel trade. Roísín is based in her dedicated bakehouse in Glengormley from where she supplies to establishments from Ballymena to Carrickfergus to Belfast to Bangor. She specialises in old favourites as well as specialities. Roísín is also happy to consult on menu construction to take account of individual customer requirements or to provide something special to fit in with the ethos of the restaurant.
This year’s taste fest gives Roísín the perfect opportunity to showcase her talents as well as her personality which is fundamental to her unique brand of product. This year’s ‘taste fest patrons’ really are in for a treat
Looking to further develop her pastry and savoury skills Roísín moved to the newly opened ‘Deanes Belfast’ as head pastry chef at this ground breaking Michelin starred Restaurant with further progression to senior sous chef. During her stay at Deanes Roísín won ‘Ifex’ young chef of the year and then completed the double by winning ‘Ifex’ senior chef of the year two years later – to date the only female chef to accomplish this prestigious double. She also achieved other accolades in her time at Deanes before moving to Dublin to take up a prestigious ‘headchefship’ in Dalkey, South Dublin where she became chef at Kish restaurant. It was here that Roísín further honed her skills cooking for the glitterati in this mecca for the A’listers, Rock stars, movie stars and royalty.
After two years in Dalkey Roísín moved back to her hometown, Holywood, and started lecturing in the Belfast Metropolitan College (a venue particularly familiar to Roísín from her own college days). During this period also worked for acclaimed local chef, 'Barry Smyth’, in his Michelin Starred ‘Oriel’ restaurant in Guildford, Co Down (yet another Michelin Star restaurant for Roísín’s CV).
Back in Belfast Roísín took on the post of executive headchef with the newly created ‘Gourmet Burger Bank’ and later ‘Gourmet Burger Stranmillis’. This innovative concept provided Roísín with the perfect platform to conceive new ideas and methods of cooking in the production of popular dishes more associated with high volume eateries.
More recently Roísín, trading as ‘tastebyroísín’, has identified a niche in the local market supplying fresh desserts and pastries to the restaurant and hotel trade. Roísín is based in her dedicated bakehouse in Glengormley from where she supplies to establishments from Ballymena to Carrickfergus to Belfast to Bangor. She specialises in old favourites as well as specialities. Roísín is also happy to consult on menu construction to take account of individual customer requirements or to provide something special to fit in with the ethos of the restaurant.
This year’s taste fest gives Roísín the perfect opportunity to showcase her talents as well as her personality which is fundamental to her unique brand of product. This year’s ‘taste fest patrons’ really are in for a treat