From chef to entrepreneur, graduate of both the Culinary Arts and Diploma in Restaurant Management programmes, Lorna Rochford from New Ross, Co Wexford has now opened her own business ‘Peas and Love Official’.
Lay the foundations
I began my hospitality career at SETU, where I laid the foundations for a journey that would lead me to some of the most prestigious kitchens and establishments in Ireland. Since graduating, I have been fortunate to work at Ashford Castle, which was honoured as the Best Hotel of the Year in 2015. My time there provided invaluable experience in delivering luxury dining experiences, setting high standards that would shape my career.
In 2017, I reached the semi-finals of the Euro-Toques Young Chef of the Year competition. This allowed me to sharpen my skills further and connect with other passionate chefs, all committed to culinary excellence.
Driven by a desire to master my craft, I joined the team at Michelin-starred L’Ecrivain, working under the guidance of renowned chef Derry Clarke. The experience at L’Ecrivain taught me the precision, creativity, and discipline needed to excel in a high-pressure, world-class kitchen.
Opening my own business
These experiences ultimately fuelled my entrepreneurial spirit, leading me to establish Peas & Love Official, a lifestyle food business based in New Ross, Co Wexford.
I now channel my expertise and passion into crafting plant-based products that celebrate flavour, health, and sustainability.
Invaluable opportunities
I chose to study at SETU because of its strong reputation in hospitality and culinary arts, as well as its commitment to practical, hands-on learning. The programme offered access to experienced industry professionals, modern facilities, and invaluable opportunities for real-world training, all of which appealed to my passion for a career in hospitality.
SETU also has a supportive community and a track record of graduates who go on to work in top establishments, which gave me confidence that it was the right environment to develop my skills and launch my career.
Awarded a scholarship
A highlight of my time at SETU was being awarded a scholarship to Johnson & Wales University, Rhode Island, USA. This was an incredible opportunity that allowed me to specialise in plant-based cuisine.
This experience was transformative, deepening my understanding of sustainable food and innovative plant-based techniques. My time at Johnson & Wales became a major influence and inspiration for launching Peas & Love Official.
Connected with industry
I highly recommend studying at SETU because of its exceptional focus on practical, career-oriented learning and its commitment to student success.
The lecturers at SETU bring years of experience directly from the hospitality and culinary industries, which enhances the learning experience. Their expertise goes far beyond textbooks, as they share real-world knowledge, insights, and challenges that help students understand what it takes to succeed in the field.
My lecturers were also well-connected within the industry, which can help open many doors - from internships and job placements to networking opportunities. Having mentors with this level of experience and passion truly influences your career path, giving you both the skills and confidence to pursue your professional goals.
