OUR STORY
Rosie is a lover of food and cooking, with a talent for transforming ingredients into shared experiences. She graduated in 2014 from the renowned Ballymaloe Cookery School in Ireland, known for its emphasis on sustainable and farm to table approach. Rosie has travelled extensively to explore and research food, drawing inspiration from the vibrant flavours and traditions of the Middle East, Cambodia, Vietnam, Hong Kong, Singapore, and Australia.
Rosie also spent time in Argentina, the birthplace of Asado cooking, where she visited Siete Fuegos in Mendoza, the iconic restaurant connected to renowned fire chef Francis Mallmann, an experience that continue to shape her cooking today.
Rosie’s love of food began long before her training and travelling…
“I grew up in a house full of siblings and animals, always buzzing with energy. At the heart of it all was my mum, busy at the Aga, constantly whipping up something delicious to feed her hungry army. Cooking with her was part of our daily life—I remember one Christmas when we were all arguing over who got to contribute a dish to the lunch!”
Cooking over wood-fires has become a central element of Rosie & Ripe, especially for larger events. We specialise in cooking over dramatic hanging frames and traditional Asado grills. Our signature style slow-cooking over a wood fire, creates a rich, smoky flavour.
Rosie’s approach also centres on beautiful, colourful dishes and sharing platters. Styling is a key part of every event, with each dish thoughtfully presented, so it looks as good as it tastes.