From a very young age, one of Neven’s favourite pastimes was to shadow his mother in the kitchen, watching her cook; his pastime soon became his passion, as he began experimenting with ingredients in the home kitchen at the tender age of 10, a passion that only intensified as Neven went through his teenage years. No one was surprised in 1992 when Neven enrolled in Fermanagh College, Enniskillen to study catering, where he received the prestigious Student of the Year Award. Even then, his vision was clear – to share his love and passion for food with as many people as possible.
Neven trained in some of the highest profile restaurants in the world including Roscoff, Belfast (Michelin Star winner), Grand Hotel Berlin (Michelin Star winner), The Lea Linster Luxembourg (where he cooked for Lady Diana and Tony Blair) and Arzak , San Sebastian.
In 2001, Neven took over the family business, and turned a local restaurant into a national phenomenon. Located in the rural village of Blacklion in Co. Cavan, MacNean House and Restaurant has become one of the most talked about and frequented restaurants in the country. The Restaurant has certainly bucked the industry trend, experiencing a steady 30% business growth year on year. 2009 was its best year yet, and figures for 2010 are already significantly ahead of forecast. Such is the draw of the Mac Nean House and Restaurant experience, that table reservations are booked six months in advance.
The sensation of MacNean House and Restaurant is only one element of Neven’s success story however; the credibility and equity of the ‘Neven Maguire’ brand is perhaps one of the most fascinating brand stories of the decade. While not overtly commercial in his approach, Neven has become a household name, and has succeeded in appealing as much to a 30 year old as to a 60 year old. His recently acclaimed TV show and launch of his seventh cookbook is testament to his appeal; his nationwide cookery demonstrations are now attended by up to 500 loyal followers; although there may be hundreds in the room, Neven’s unique approach and charisma succeeds in making each individual feel they have his undivided attention – a true master at work!
At the core of Neven’s philosophy is a dedication to using only the finest, local ingredients; as part of this commitment, Neven works closely with Bord Bia to promote Quality Assured Irish produce.
He is also on the advisory board for Safefood, the cross border Food Safety Promotion Board.
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