Brid torrades
Brid Torrades, a highly accomplished chef, and advocate for Irish food, has dedicated over 40 years to promoting and safeguarding the wealth of Irish culinary experience. Her journey began as an active member of Euro-Toques, where she championed artisan food practices and culinary heritage throughout Europe. Alongside culinary legends like Myrtle Allen, Brid played a pivotal role in establishing the Eurotoques Food Award, further solidifying her commitment to the cause.
Spanning five decades, Brid’s career as a chef has seen her operate various cafes and restaurants, including a successful café in Malahide during the 1980s and a 15-year tenure as chef patron of Glebe House in Co Sligo. As an educator, she has also imparted her expertise in cookery and culinary nutrition at all levels. Brid’s unwavering belief in the quality and freshness of Irish ingredients has greatly influenced her approach to cooking. Her philosophy revolves around sourcing ingredients directly from local farms, and wild harvesting to ensure the highest standards are maintained.
One of Brid’s ongoing projects, Ósta Café & Wine Bar, located in Sligo Town, embodies her culinary vision. Ósta Café offers casual yet high-quality local fare at affordable prices, embodying her commitment to showcasing Irish ingredients. Brid also operates Ósta at The Model, one of Ireland’s finest art galleries, also located in Sligo.
In 2017, Brid earned an MSc in Applied Culinary Nutrition, reflecting her dedication to understanding the nutritional aspects of food. Currently, she continues to explore her passion for food production through her pursuit of an PGDip in Organic Farming. In the past few years Brid and her husband Marc, have started farming, with a herd of Dexter Cattle, converting her family’s farm in Co Cavan to organic status. As promoters of agroforestry, they have also had 29 acres of the farm planted in native woodland.
Brid’s passion for Irish food is deeply rooted in her belief that Ireland, as an island nation, has the potential to control its produce and stand out as a producer of quality, clean food for both domestic consumption and export. She is an advocate for sustainable production practices such as pasture-fed livestock, organic farming, and regenerative agriculture, which prioritize the long-term health of both consumers and the environment.