Sally McKenna launches Finn’s World cookbook by surfing coeliac chef Finn Ní Fhaoláin

Sally McKenna launches Finn’s World cookbook by surfing coeliac chef Finn Ní Fhaoláin

Finn’s World: Do What You Love, Love What You Eat, the new cookbook from surfing coeliac chef Finn Ní Fhaoiláin, was launched by Gill Books on Thursday night, 27 April, at Fumbally Stables, Dublin 8. Check out the photographs from the launch over on our Facebook page. It was the second book launch for Finn this week – big wave surfer Richie Fitzgerald had just launched Finn’s World on the previous Tuesday night in the author’s current hometown of Bundoran.

Sally McKenna introduced Finn and said on the night “Finn’s World is full of soul, energy and delicious food – a cookbook that appeals to all generations. It took me a while to realise it was a free from (gluten) cookbook, it’s a book about what’s good not what you can’t eat! It’s grounded in culture, family, Ireland and the energy of the sea. I laughed all the way through reading it – especially at the Trudeau pancakes!”

Finn’s food journey began when she was diagnosed as a coeliac when she was in college. As an avid foodie she couldn’t stand the idea of not being able to eat delicious croissants and breads any longer and so set about recreating all her favourite recipes without gluten, eventually leading her to put together her first cookbook with Gill Books. In Finn’s World there are over 100 delicious and nourishing recipes, including Moroccan Surfer’s Breakfast, Disco Barbie Beetroot Soup, I Can’t Believe it’s Not Cardboard Thick Crust Pizza, and Elderflower and Redcurrant Muffins – all gluten-free.

Hailing from the west coast, Finn is the daughter of a writer and documentary maker and their unusual jobs meant she had an unusual childhood, globetrotting with them in the name of research. By the age of 10 Finn had already sailed past a glacier in Alaska, stayed in a convent in the south of France and watched cobras dancing in India. She began surfing as teenager when her father moved to Sligo and bought her a surf board to entice her to stay there with him more often and she hasn’t stopped since. Here she also began to dip her toe in the world of cookery, catering for guests at her father’s business, Gyreum Eco Lodge in Sligo. Her love of the sea led her to complete a BSc in Earth and Ocean Science and an MSc in Marine Biology, but her passion for food meant there was no denying a cookery career was calling, and she decided to complete a professional cookery course at the Lough Gill School of Culinary Arts, moving from Dublin to Bundoran so she could pursue her twin passions of food and surfing.

From where you live to what you do; from how you exercise to what you eat – Finn has discovered that it’s all about balance and choosing the life that you want to lead. After a stint in Dublin she quickly realised that she needed to be by the sea to feel happy and balanced and home for now is Bundoran where she can successfully balance her food business with surfing and good times with fantastic like-minded friends and entrepreneurs.

‘This is one savvy, sassy gal. Glad I found her!’ Susan Jane White

‘Finn’s fun and refreshing recipes reflect her love of nature and the outdoors.’ Katie Sanderson

Get your copy of Finn’s World online with Eason, Dubray, Gill Books and Amazon or in all good bookshops nationwide.

Follow Finn’s daily adventures on www.finsfitfood.com. Follow @finsfitfood on Instagram, @finsfitfood on Facebook, @fins_fit_food on Twitter, or search for Finns World on snapchat.

About the Author

Finn Ní Fhaoláin’s food journey began when she was diagnosed as a coeliac and became determined to recreate all her favourite dishes – this time without gluten. That difficult road led to a beautiful destination, where Finn has created food that’s not only nutritious, but tastes amazing too! Hailing from the west coast, by the age of 10 Finn had already sailed past a glacier in Alaska, stayed in a convent in the south of France and watched cobras dancing in India. She has a BSc in Earth and Ocean Science and an MSc in Marine Biology, and has completed a professional cookery course at the Lough Gill School of Culinary Arts. She lives, surfs and cooks in Bundoran on Ireland’s northwest coast.