Denise has written and tested recipes, supplied unusual herbs and edible flowers, and assisted with styling food photographs for the following publications:
SuperValu Fresh Magazine, with photographer Harry Weir
Donal Skehan’s FEAST, with Donal and Sofie Skehan, and Sharon Hearne-Smith
The Pleasures of the Table, Rediscovering Theodora Fitzgibbon, with Donal Skehan
She is a consultant on the Dublin’s Coast and Fields Fingal Food Tourism initiative, and is currently working on interviewing artisan food producers from the Fingal, North County Dublin region, and writing up their food profiles and food stories to be included in a Fingal Food Directory and website.
Denise has also assisted and advised many chefs with compiling seasonal menus for special events, using local products, herbs, edible flowers and wild foods in inventive ways, and has worked on advising Toba Restaurant Killarney during it’s start up phase..
She has worked with/supplied Richie Wilson (Fire Restaurant, Sole Restaurant), Stephen Gibson (Pichet, Café En Seine), John Dunne (Cottage Café), and Domini Kemp among others. She has foraged with Kevin Thornton (formerly Thornton’s Restaurant and first Irish chef to achieve two Michelin stars), JP McMahon (Aniar, Cava Bodega, Tartare Café), Pat McLarnon (Brook’s Hotel), Bill O’Dea (Mushroom Stuff) and Craig Worrall (Edible Leeds).
She also advised two of the former Irish MasterChef applicants on their recipes and suggested and supplied inventive herb, flower and wild food ingredients. They both went on to become contestants and received praise for their innovative creations and presentation style.