Learn More about our amazing chefs here at Farringtons Mill!

At Farrington’s Mill, we serve fresh, seasonal dishes made with carefully sourced local ingredients. Wherever possible, we use produce from our own farm, ensuring the highest quality and the freshest flavors on your plate. From field to fork, every step of our food journey is guided by care and consideration, bringing you meals that celebrate the best of the season with a focus on quality and sustainability.

Take a look at the faces behind the wonderful food at Farringtons Mill.

Our Sous Chef

Érico Cogo Leocádio, a passionate and versatile chef, from Portugal to Ireland he brings a wealth of culinary expertise to Farrington's Mill. With a Master's degree in Italian Cooking and Enology from ICIF and a background in Design, Érico's career spans various roles including Head Chef positions in Portugal, chef at Viking River Cruises, and even owning a artisanal bakery in Brazil. His diverse experience, coupled with a powerful and beautiful 90s style mustache makes him a valuable asset to our kitchen team, ensuring our guests receive exceptional culinary experiences.

Our Chef De Partie

Cathal's cooking career started in a bakery, where he worked his way through culinary school before swapping flour for fine dining. He did the rounds in some of Meath and Kildare's most established hotels, but a man who grows his own veg and makes wood-fired pizzas was only ever going to end up in a place like Farringtons.

He may be our youngest chef, but he's also our most sensible… a title nobody else in the kitchen was competing for.

Our Chef De Partie

He may be our youngest chef, but he's also our most sensible… a title nobody else in the kitchen was competing for.

Pay Our Chefs a Visit.

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Chefs a Visit.

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