RTÉ Guide - - Beauty -

As part of the county’s des­ig­na­tion as a Euro­pean Re­gion of Gas­tron­omy (ERoG), Gal­way re­cently hosted the fi­nal of the Euro­pean Young Chef Award 2018. The Awards, which took place at GMIT on Novem­ber 25 & 26, were part of a year-long pro­gramme of events (in­clud­ing the pres­ti­gious Food on the Edge) in Gal­way. The Awards let young chefs from Europe learn about the gas­tro­nomic her­itage of dif­fer­ent re­gions, and al­lows them to show­case tra­di­tional dishes from their own re­gion. This year’s win­ner was An­dreas Bjer­ring from Den­mark, with an innovative take on a tra­di­tional Dan­ish recipe, larded ap­ples.

Ire­land’s rep­re­sen­ta­tive, Gal­way chef An­drew Ish­mael, served beet­root-cured mack­erel with horse­rad­ish panna cotta, pick­led shal­lot and fen­nel. For more in­for­ma­tion about Euro­pean Re­gion of Gas­tron­omy, Gal­way, see gal­way­gas­tron­

Pres­i­dent of the In­ter­na­tional In­sti­tute of Gas­tron­omy, Cul­ture, Arts and Tourism, Dr Diane Dodd; Jac­inta Dal­ton, Head of Depart­ment, Culi­nary Arts & Ser­vice In­dus­tries; win­ner of Euro­pean Young Chef of the Year 2018, An­dreas Bjer­rring; and restau­ra­teur, JP McMa­hon

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