Here's why Michelin-starred chef Derry Clarke is coming to Baltimore

Three children had got into difficulty in the water. Just as the third was about to take what would have been his last breath, the RNLI got to him and saved him.

Irish chef Derry Clarke prepares for RNLI Baltimore Fundraising BBQ with fellow chef Youen Jacob, which takes place on 6 September 2025 at Baltimore Sailing Club.

The village of Baltimore in beautiful West Cork will be served flavour, fun and a generous portion of community spirit on Friday, September 6. 

Michelin-starred chef Derry Clarke will step away from the world of fine dining and into the open air to raise funds at a charity barbecue for the RNLI.

Just as comfortable behind a sizzling grill as he is in a white-linen dining room, Clarke will be cooking up a storm in aid of the charity. 

A steadfast supporter of Ireland’s lifesaving lifeboat service, he has hosted special suppers, lent his name to campaigns and organised lively events, all with the aim of honouring and assisting the extraordinary work of the Royal National Lifeboat Institution.

Baltimore, perched at the very edge of West Cork, is already known as a food destination. 

Its harbour attracts visitors throughout the summer, drawn by the promise of fresh seafood and a relaxed maritime atmosphere.

It is here that Clarke hopes to bring people together for a day of food, fundraising and community spirit.

The menu will be firmly rooted in the area using only local produce, displaying the best of what West Cork has to offer.

Youen Jacob prepares for RNLI Baltimore Fundraising BBQ with fellow chef Derry Clarke, taking place on 6 September 2025 at Baltimore Sailing Club. Pic: Denis Minihane

He will be joined at the grill by restaurateur Youen Jacob, a well-known figure in Baltimore both for his decades of service with the RNLI crew and for his cooking.

"I’m delighted to have Youen by my side, he’s a great guy. It makes all the difference when you’re working with someone like him," Clarke says.

Like his father before him, Jacob believes local seafood is unrivalled: "It’s the best Irish fish." 

For Clarke, the cause is personal as well as professional. His love of both cooking and the sea began in Kinsale, where he spent summers working in his aunt’s restaurant.

His boating life soon led him to understand the importance of the lifeboat service. 

"My involvement with the RNLI really began while taking the family down to Sherkin Island with the boat," he recalls. 

"I was chatting to some local guys who wanted to do something for the Baltimore crew." Clarke’s immediate response was to combine good food with goodwill and host a BBQ.

Now an ambassador for the charity, Clarke refers to Kilmore Quay, Baltimore, and Courtown as his "three adopted lifeboat stations".

He acknowledges the cost of keeping the show on the road and does as much as he can to ensure the show goes on.

When asked whether any story had stayed with him, he shared one that continues to resonate. 

"Ciaran Cotter, who was part of the Baltimore crew and is now retired, once told me about a rescue he was involved in. Three children had got into difficulty in the water. He managed to bring two of them to shore, and just as the third was about to take what would have been his last breath, they got to him and saved him. That rescue incident has always stuck with me. It shows just how important the RNLI is."

Clarke sees his involvement more of a privilege than an act of kindness on his behalf. 

"Rather than seeing it as something I can do, I feel honoured to be able to give back and show appreciation. I know how important the lifeboats are. How much security it gives to know that if you get into trouble at sea, somebody will be there. Lifeboats also bring a community together, which is good for everyone."

The RNLI relies solely on donations and the dedication of its volunteers. Yet there are stations across Ireland, from Malin to Mizen, all crewed by men and women prepared to head out in all conditions. Clarke speaks of them with admiration and respect. 

"It’s incredible what they do. If this barbecue helps in any way, then it’s well worth it."

While the summer season may be winding down, Clarke believes September is still a perfect month for cooking outdoors. His advice for us amateurs is straightforward: "Go low and slow, and make sure everything is cooked through."

He favours chicken thighs over breast meat, is not a fan of steak on the barbecue — "the gas just isn’t hot enough’"— and is a champion of mackerel. He also insists vegetables should never be forgotten: "Broccoli and corn are brilliant on the grill." 

For 32 years, Clarke ran the Michelin-starred Dublin restaurant L’Ecrivain.

Today, alongside his wife Sallyanne, he’s busy with his new venture, D&S Hospitality. Together the couple craft personalised memorable, high calibre dining experiences.

For Baltimore, the event promises tasty food but also a celebration of the community spirit that underpins the RNLI’s work.

With Clarke and Jacob at the helm of the barbecue, the harbour village can expect a feast for a great cause that is as heartfelt as it is delicious.