A champion of British and Irish cuisine Breda trained at Darina Allen’s Ballymaloe Cookery School and went on to teach there for 3 years. After working in London with Sally Clarke she moved North becoming head chef at the famous Inn at Whitewell. In 2006 she took the leap and opened her own eponymous restaurant in the village of Whalley in the picturesque Ribble Valley.
The restaurant soon gained a loyal following and has won many accolades. The business has grown and includes a bar and a private dining room. Next to the restaurant is Bredas Pantry, a deli selling a wide range of foods, bread, cakes and wines. Locals can click & collect meals and ready to serve dishes for parties. During lockdown Breda pivoted the business and launched her restaurant-quality frozen ready meal delivery service nationwide. It was praised by Jay Rayner and sales continue to grow long after the lockdown ended.
Breda has evolved the business into providing a branded collection of restaurant quality frozen meals that are available for nationwide delivery and in selected retail outlets such as farm shops and delis. She has also opened a new Breda’s Pantry which also provides a catering service for clients to pick up ready-made main courses and pudding suitable for home entertaining.