DIARMUID GOODWIN

Diarmuid has been cooking for almost a decade in some of London's best-known and most loved restaurants. Originally hailing from Belfast, he started cooking at the age of 15, eventually finding his way to London and into Angela Hartnett's kitchens. He worked for Angela for seven years; first at Cafe Murano, then onto Michelin-starred Murano, followed by a stint at Bruno Loubet's Grain Store and then returning as Sous Chef at Cafe Murano St James and Covent Garden. Diarmuid then went on to become senior sous chef in well loved Islington restaurant Trullo, where he worked for over two years.

Now Head Chef at Sager + Wilde, he draws on the culinary traditions of Italy, the Basque Country, Provence and around the Middle East. He is dedicated to paying homage to those cultures while fusing them together in his own unique style. 2024 sees him named on the Murphia List for the second year running which celebrates top Irish figures in London’s food and drink scene.