Hi there ! I’m Sarah Byrne, a 38 years old chef originally from a small seaside town in County Clare, Ireland, now calling Brooklyn, New York my home. I still miss the scent of salt in the air and the sound of gulls over the Atlantic, but New York feeds a different part of my soul one that’s endlessly curious and always hungry for flavors from every corner of the world.
My love affair with cooking started humbly: my gran’s old farmhouse kitchen, where I was barely tall enough to see over the counter. She made everything from scratch—brown bread, treacle tart, even her own herb blends—and I was her shadow. I still remember the way she’d hum while whipping cream or zesting lemons. She taught me that cooking isn’t just about feeding people; it’s about telling a story, creating a moment.
Fast forward a couple decades, a few culinary schools, and stints in kitchens from Dublin to Chicago, and here I am, running a small pop-up kitchen out of my apartment and collaborating with cafés across the city. I specialize in desserts and drinks—if it’s sweet, refreshing, or can be sipped under the sun, I’m probably obsessed with it. Summer fruits are my weakness. I’ll find any excuse to use passion fruit, mango, or a good ripe fig in a dish. And don’t get me started on frozen cocktails—I once spent an entire July perfecting a basil-lime granita that made strangers ask for seconds.
But the real joy for me? Exploring the world through its food. One week I’m experimenting with Japanese mochi filled with lemon curd, the next I’m twisting Mexican paletas with Irish cream. I love borrowing from different cuisines and finding ways to honor their roots while giving them my own playful spin. It’s not always perfect—there have been plenty of flops—but every failure teaches me something new, and honestly, those are sometimes the most fun.
I started sharing my recipes and kitchen mishaps online because I wanted to connect with other food lovers—whether you’re just figuring out your way around a whisk or you’ve been plating like a pro for years. If you’re someone who gets excited about trying new flavors, who isn’t afraid to make a mess, and who finds joy in a dessert that disappears before you even sit down, then you’re my kind of person.
So come on in, grab a spoon or a shaker, and let’s cook something unforgettable together.
