Marion Maxwell

Graduated Trinity College Dublin 1971 with Honours Degree in Hebrew and Semitic Languages. 1971-2 Diploma in Education at Queen's University Belfast. 1972-1997 taught English Language and Literature, Drama, Communication Skills in Fermanagh College. Concurrently, for a period of 6 years, was tutor for the Open University Arts Foundation Course. 1992-7 acted as co-ordinator for and taught on the Access Course for Mature Students at Fermanagh College.


Food and cooking:

1976-1985. Cooked for Gourmet Evenings at the family's Sheelin Restaurant. Contributed to several

regional television cookery programmes.

1994-2004 wrote a monthly column "Taste Matters by MM" for the Impartial Reporter (articles with a slant towards food history and local history, with recipes as appropriate). Current plans to combine them into book form. Contributes articles to Food & Wine Magazine.

A regular contributor to GC Guides, based on visits to restaurants and accommodation establishments.


Published titles (Appletree Press):


A Little Book of Irish Baking

The Egg Cookbook

Perfectly Simple Pies and Tarts

A Little book of Scottish Baking

A Little Bewleys Baking Book


Currently completing a book on local history in 1950s Fermanagh


Quick links

Links of interest

Who will be crowned best young chef in the world?

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