Seasonal Modern Cuisine
Owner & Manager Nicola Zammit and Owner & Head Chef Josef Zammit
Michelin Bib Gourmand 2018 / 2019 / 2020
Restaurant Association Ireland 2020 - Best Restaurant & Best Customer Service in Kildare
Restaurant Association Ireland 2019 - Best Chef & Best Restaurant in Kildare
Restaurant Association Ireland 2018 - Best Restaurant in Leinster
Restaurant Association Ireland 2018 - Best Emerging Irish Cuisine & Best Restaurant in Kildare
Restaurant Association Ireland 2017 - Best Chef & Best Restaurant in Kildare
TwoCooks is a relaxed family-friendly dining experience overlooking The Grand Canal in Sallins. The walls and the minimally laid tables where our food can be enjoyed all have a story to tell and so do we.
Nicola Curran Zammit
Over the past 20 years Nicola has worked in professional kitchens in Dublin, London and Sydney.
For 6 years Nicola enjoyed teaching professional courses at Cooks Academy, her passion for teaching and passing on her craft and knowledge to her students has made her transition to front of house an easy one.
From her classical training in The Westbury and as a young Chef, competing Internationally with the Irish Culinary Team to the modern Halo Restaurant at The Morrison Hotel as a Sous Chef and finally, to the Cookery School there is a wealth of experience both in food and life. Nowadays Nicola has a keen interest in alternative healthy cooking for her family and her guests.
Josef has been working in professional kitchens for more than 25 years, he swapped his passion for art and design to pursue a career in Gastronomy. He has travelled together with Nicola to Australia, London and France mastering his craft.
Originally from Malta, Josef arrived in Ireland in 2002 and although he has left many times to travel and work all around the world, he calls Ireland home. He has held the title of Best Chef in Kildare for 3 years, he also helped The Brown Bear to win Best Newcomer and Best Restaurant a number of times. Josef has a passion for vegetables therefore seasonality plays a massive part in the Menus design. He uses modern techniques to prepare, cook and serve both meat and vegetables, where the flavour combinations and extraction of flavour have to be tasted to be believed.
“We met in Dublin in 2002 in the Kitchen at the Westin we both were extremely competitive and challenged one another’s culinary ability and knowledge from the start, the challenge continues to this day and drives us to know more and learn more and push ourselves everyday”
“As chefs we want to prepare cook and serve our food fresh everyday to preserve the flavour and freshness that is lost over time hence the small Menu”