Mercy-Fenton-B&WMercy Fenton of Wicked Desserts.

Trained with Bernard Loiseau at La Résidence de la Côte-d’Or, in Saulieu, France.

“After winning the Roux Scholarship in 1993 a great many doors opened for me. I had previously worked in Morels in Haselmere in Surrey and with the sale of the restaurant I chose to move to London.

My first job in London was as Sous Chef in Del Ugo in Frith Street, which was my first position dealing with large numbers. Following that I moved to Stephen Bull in Blandford St. I have no doubt winning the Scholarship was pivotal to my gaining this position. I thoroughly enjoyed my first Head Chef role, and gained superb experience running a fine dining kitchen in the heart of London with superb produce on our doorstep.

Following my stint at Stephen Bull’s I went travelling for a year, visiting South Africa, Australia, New Zealand , Asia and India. The exposure to different cultures and cuisine was fantastic and I returned to Ireland bursting with enthusiasm.”

Mercy returned to Ireland to a head chef position in Cork City at a new restaurant –  Jacobs on the Mall, which she ran for 11 years.

Now Mum to two young children she has set up a new dessert business in Ireland called Wicked Desserts.