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Katie Sanderson of White Mausu / Next Generation of Irish Food
Manage episode 403360933 series 3490126
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This is the first in a series of podcasts where we focus on the next generation of makers, bakers and shakers in the Irish food community.
In this week’s episode, we speak to Katie Sanderson from her home in Connemara.
Katie, who is in her early thirties, spent her youth between Hong Kong and Ireland. Already she has had a colourful and jam-packed career, self described as a "nomadic-chef" creating pop dinners, collaborations with other chefs, working in the Fumbally, catering at yoga workshops, dance residencies, and festivals, and forming Dillisk, a pop-up food project with her partner Jasper in a boat shed in the west of Ireland.
These days she is working with Jasper on White Mausu, a range of Asian-inspired condiments. It’s a far cry from periwinkles on the Irish seashore but is a reflection of her upbringing in Hong Kong and her love of taste explosions. She tells us about the challenges along the way, and equally the wins and how the progression from a business idea in 2017 has now grown to five full-time staff and is available in specialty food shops throughout Ireland and the UK.
This is a lovely conversation that traces her journey, hopes, and inspirations. We hope you enjoy it.
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