Growing up as the fifth generation on Gubbeen Farm in a foodie family, Fingal learned that for every job there was a knife, and the saying “the way to someone’s heart is through the stomach,” was a family expression. Fingal always knew he wanted to spend his life in the food business surrounded by passionate foodies. Knife making has allowed him to do just that. Fingal is a food-producing farmer and crafts chef knives at his workshop on the farm in West Cork, Ireland. It’s a specialty that links him intimately to the culinary world, without being a chef himself. What he won’t say about himself is that he’s incredibly humble and creative, and continually strives for improvement while inspiring others to do the same.
GUBBEEN FARM
Fingal Ferguson comes from a long line of culinary innovators, including mom Giana, who started making Gubbeen cheese in her West Cork kitchen in the 1970s. As the cheese grew in popularity, so did the farm’s scope. Today, Fingal produces everything from smoked and rind-washed cheese to chorizo, salami, and chef’s knives.
