Sarah De Brun, brown haired woman, smiling, wearing a striped chef's apron over a white smock. Standing outside in front of the sea with brown rocks on either side of the inlet.

Sarah De Brun


Oysters and freshly foraged ingredients are on the menu for this Market Stage cookery demo. Using Irish oysters and locally foraged ingredients Sarah will inspire you with her passion for Irish shellfish and locally sourced ingredients.  

Sarah Browne grew up on a dairy farm outside Listowel, North Kerry. Here she spent most of her childhood either covered in muck out in the yard helping dad on the farm or covered in flour in the kitchen helping mom with the baking. In 2020 she decided to follow her culinary heart and undertook courses in CIT and Killybegs, leading to her being named as Taste the Atlantic Young Chef Ambassador in 2021, which combined her love for the outdoors and the kitchen.She then began working in Cava Bodega, for the fabulous JP McMahon where she remained for 2 yrs. She is passionate about sustainable food and farming and has completed a course in Botanical Cuisine at TUD. As a result of Sarah’s love for Irish shellfish and the Wild Atlantic Way she has set-up Oysome which is Ireland’s only chef crafted, bespoke Oyster experience company- which comprises of unique events, pop-ups and demos throughout Ireland. Oysome celebrates not only the incredible oysters grown in Ireland but also the bounty of local and foraged ingredients around the country.