Now Executive Chef at Avoca, Leylie Hayes’ passion for food, gardening and even hen-keeping started when she attended the Ballymaloe Cookery School. Leylie loved her time in Ballymaloe so much that she stayed on for another year, working under the watchful eye of Myrtle Allen at Ballymaloe House. After a stint in London working for Antony Worrall Thompson, Leylie then moved back to Ireland to join Simon Pratt and his team at Avoca.
A proud member of Euro-toques, TV3 Regular and co-author of Avoca’s 6 cookbooks, Leylie has created many of the award winning Avoca dishes which have become household favourites. Leylie really enjoys giving cookery demonstrations and has even travelled as far as Tokyo to demo Avoca recipes. Good thing Leylie loves to travel, it’s where she gains much of her inspiration.