I was born in London in 1982, to my Irish mother Lynette and my father Kenneth who was a proper Londoner.
My parents were not the usual 9-5 white collar workers. They were traders and everyday was different. Me and my brother would always be in tow to the local markets at the crack of dawn. Some of my fondest memories were being able to help run my Mums seafood stall. I lived on jellied eels and cockles which was fine by me.
My Dad would search far and wide for new places to eat and I would happily join him. When we moved to Hove in East Sussex I remember the joy when the first authentic Bagel shop moved in serving fresh bagels with thick cream cheese, slabs of hot salt beef and tangy dill pickle “Get that down your neck son” he said and I remember the taste to this day. Food makes memories.
Cooking for people has always been in my blood. Whist my mates were out playing football and causing mischief I would be happiest sitting on kitchen floor peeling vegetables and learning some of the Irish classics. Only in later life was I entrusted with the main event in our house…...The gravy.
I loved how it brought people together and always remember the big family meals my mum would spend hours making and the fun we had around that table.
I now live by the south coast in the lovely Town of Worthing with the sea on one side and the West Sussex downs on the other. I live with my lovely wife Lucy and our two beautiful crazy girls Emily and Grace. As a father of two eager aspiring sous chefs’ cooking is always a family affair.
These days I love nothing more than exploring new flavours in the kitchen using the best produce around me with meat from the Sussex hills and fish fresh from the South Coast.
Since winning MasterChef 2018 life has changed. I continue to grow as a chef and have had the opportunity to work with and learn from some of the very best.
Now is the perfect time to share and create some of those special memories for others.
“Kenny turned this competition on its head. What a brilliant champion.” Gregg Wallace
“Kenny’s main course was make-my-heart-thump fantastic.” John Torrode
“That is very good, the textures, the presentation. I mean, that’s restaurant quality.” Theo Randell