A table full of colourful food, good company and a host who can enjoy it all, that’s the kind of occasion I love cooking for.

I’m Samantha Farrell, the chef behind BYSAM. I create food for private gatherings and corporate events in Dublin, from canapés and sharing platters to seated dinners. My menus are full of variety: bright salads, seafood, generously served mains and desserts that give everyone a reason to stay at the table a little longer.

Before BYSAM, there was NOSH in Dalkey, which I opened with my sister Sacha in 1999. Twelve years of running a restaurant taught me how much the details matter, from the welcome guests receive to the rhythm of a meal. Later, cooking privately for U2 in their recording studio gave me a different setting in which to put that experience to work.

My foundations go back further still. A school holiday job with Patrick Guilbaud sparked my interest in professional cooking and led me to Ballymaloe in 1989, where I trained with Darina Allen. Work with Johnny Cooke at Polo One and Leylie Hayes at Avoca followed, each adding something to the way I cook today.

With BYSAM, I bring those experiences together in a personal way. I want to hear what you’re celebrating, who’s coming and how you’d like the gathering to feel. From there, we can shape the menu and service around your plans, whether that means an informal evening with friends or a larger event with a team looking after your guests.

The food should suit the occasion, and the occasion should feel like yours.