Thyme to Cook

Meet The Chefs


From an early age Sinead was keen on all things food related. At 15 she won the county championship in a cookery competition run by the Irish food board Bord Bia and went on to study Professional Cookery at the Athlone Institute of Technology. As any chef will know the early years are ones of very long hours whilst living in staff accommodation that is not exactly 'home from home' to put it mildly!

That being said, twenty seven years later and Sinead's passion for food hasn't wavered. A self confessed flexitarian, passionate about achieving excellence, excited by provenance and discovering new restaurants.

Sinead lives with husband Mark along with son Liam at their home in West London.


If truth be told, Mark's first love is probably golf! Having said that his love of food, particularly Cheese and Onion Toasties was established when his Mum and Dad managed a local pub.

Mark's professional career started as an apprentice chef in The Excelsior Hotel, Heathrow. Hard work, long hours and commitment paid off as Mark has held a number of senior chef roles over the years.

When he's not playing golf, Mark enjoys trying out new recipes at home in the hope of a 10/10 from his toughest critic; son Liam!

The Creator - Jack

A keen coder, at just 13, Jack has already been coding for a number of years. His love of computer programming knows no bounds and includes experience in C, Html, CSS, JavaScript & mySql to name but a few!

He was lucky enough to be part of a small team selected to represent his school from Dublin in October 2018 to travel to the EU parliament in Brussels to take part in EU Coding week.

Jack has been involved in developing a number of websites but this one proved one of his biggest challenges yet!

In his spare time, Jack enjoys cooking too!

The Website

As husband and wife, both qualified chefs and parents to our teenage son, Mark was furloughed during the first Covid lockdown while Sinead worked from home and son Liam was home schooled. When you’ve got a busy household, having to think ‘what can I cook for dinner tonight’ is time consuming and so we've always done a Weekly Meal Plan in advance of a main food shop.

During those first few weeks of lockdown and the initial panic buying that was evidenced by everyone, our Meal Plan was adapted to use up all the odds and ends in the freezer and all the pulses and grains bought for just one recipe! Nothing was wasted.

At the same time, Mark’s Mum had an extended stay in hospital and so we helped to manage her three allotment plots. Grow it, Cook it, Eat it became our motto! There are a number of recipes on the website that include allotment grown veggies.

The recipes we've created are family friendly, won't cost a fortune and we've purposefully avoided using too much culinary terminology.

More recipes will be added over time. In the meantime, you can follow us on Instagram at thymetocook2021

Happy Cooking!

Sinead & Mark