Liam Finnegan has been head chef at The Castle Hotel in Taunton since 2012 and heads up the hotel’s newly refurbished Brazz brasserie. He grew up in Carlingford, Co Louth in Ireland, and still sources the famous oysters from his home for The Castle’s menu. However, whenever possible, he uses local suppliers. Liam follows in the footsteps of some famous faces who have been head chefs at The Castle including Gary Rhodes and Phil Vickery.
Liam has extensive experience in working in top restaurants with highly regarded chefs. Liam’s career path took him through some prestigious restaurants, with great mentors, such as The George Hotel on the Isle of Wight, The Bath Priory and Gidleigh Park, in Devon, where he worked for Michael Caines – holder of two Michelin stars, as well as The Nuremore Hotel where he worked with Ray McArdle.
Raymond knew he wanted to be a chef from a young age. His grandfather was a fisherman and a young Liam would spend time cooking the catch of the day with his grandmother. He says that fish is still one of his favourite foods to cook and eat.
Liam has won awards for his culinary skills but says he takes greater pride in a full restaurant and happy customers.
Follow Liam at:
Website : The Castle at Taunton
