About Us 

Operating since 2002, Christmas Made Easy promises to transform you into the calmest of festive cooks.

Neil and Hazel Mc Fadden

Between us, Hazel and I have a wealth of hands-on experience in the world of food, both learning from an early age that food means more than just sustenance: food is comfort, family, wellbeing, love and celebration.

Neil

‘I’ve worked extensively in the food industry, both at home and overseas – From an early age I’ve made food my life with family ties in North Donegal, my childhood was spent in Co Dublin, where I later served my apprenticeship at Ernie’s Restaurant in Donnybrook, under Chef Patron Ernie Evans.

I’ve also worked at some of the finest Michelin-star restaurants in Switzerland and Belgium, such as the 3-star Chez Bruneau in Brussels.  Chez Bruneau 3*.  In 1993, I was appointed head chef of the Old Dublin Restaurant, and then in 1996 I became Executive Chef at the exclusive Luttrellstown Castle.

I have had the honour of representing Ireland at the very highest level, namely the Bocuse d’Or World Cuisine Contest, known as the ‘Gastronomic Olympics’.  I’m an active member and former commissionaire of Euro-Toques, an European/Irish Organisation of chefs who support the winning philosophy of buying quality, fresh, local and seasonal ingredients.’

Hazel

‘My passion for food was nurtured growing up on my family's dairy farm near the Commeragh Mountains, in Co Waterford.  I’ve always been fascinated by the art of cookery, but it was kick-started while training at the renowned Ballymaloe Cookery School in Co Cork. Unreservedly, a crème de la crème experience.  I then apprenticed under Rose Carrarini, co-founder of the much-imitated Food Store and Restaurant Villandry in London. This apprenticeship in Rose’s authentic French kitchen was a privileged starting point.

After Neil and cooking, my next love is teaching: with a no-fuss approach I aim to make the basic skills of cooking and an appreciation of good food accessible to all. Throughout the year I tutor at the much-loved Kitchen in the Castle, Cookery School in Howth, an incredibly creative hub where I’m constantly connecting with people through food.  I’m also an active member of Euro-Toques – a passionate believer in delivering only the best.’