2009 Baileys Euro-Toques Young Chef Finalists Announced

11th Mar 2009



5 young chefs from all over the island of Ireland announced as finalists in 2009 Baileys Euro-Toques Young Chef Competition

The five finalists in the 2009 Baileys Euro-Toques Young Chef Competition were announced today (11 March) in Bang Café Dublin. The finalists, who are all males and under 25 come from both the Republic and Northern Ireland. They will compete head to head for the title and the winner will be announced at the Michelin-Starred Restaurant Patrick Guilbaud, Dublin on 6th April. Amongst the judges there will be the London-based 2 Michelin-star chef Shane Osborn, who is co- owner of the renowned London restaurant Pied a Terre, where the winning chef will receive his stage along with a cash prize of €1000.

The competition finalists are (in alphabetical order) James Devine from Dungannon in Co. Tyrone representing  Deli on the Green in Moygashel; Waterford-based Luke Flinter, representing Waterford Castle; Eric Matthews, from Dublin, who is a student with DIT and works in Dublin restaurant LGeueleton; Patrick Powell from Killala, Co. Mayo representing Knockranny House Hotel in Westport, Co Mayo; and Mark Treacy from Newmarket-on-Fergus, Co Clare representing Restaurant Patrick Guilbaud in Dublin.

Competition judge Lorcan Cribbin, Head Chef at Bang Cafe said: the standard of entries was extremely high this year and these 5 young men show great potential and passion for their chosen career.  Being a professional Chef is not for the faint-hearted and as we go through some particularly challenging economic circumstances for the restaurant trade, now more than ever we need creative, hard working individuals who can add value to our establishments. Were delighted that Baileys are continuing to support the work of Euro-Toques Ireland by backing a competition that brings the next generation of culinary talent to the fore and celebrates the best of our local culinary art.

The finalists were selected on the basis of a CV and recipe submission that took into account the current economic climate and environmental trends for a seasonal main course dish for four people, incorporating local and artisan produce at a value-for-money cost. Entrants were then invited to attend a panel interview in Dublin conducted by chefs and founding Euro-toques members John Howard and Gerry Galvin, past winner Neven Maguire and Euro-toques Secretary-General Ruth Hegarty. Ends.

For media enquiries please contact: Michele Filippi MF Communication Tel. ++44(0)28 90769428 or emailMichele@mfcommunication.net


Notes to the Editor:

·         Pictures available of finalists (group & individual)

·         Each finalist will be individually mentored through the next stages of the competition by some of the top chefs in the land

James Devine – Mentor: Bob McDonald, Deli on the Green

Luke Flinter – Mentor: Michael Quinn, Waterford Castle

Eric Matthews – Mentor: Stephen Gibson, LEcrivain

Patrick Powell – Mentor: Seamus Commons, Knockranny House Hotel

Mark Treacy – Mentor: Guillaume Le Brun, Restaurant Patrick Guilbaud

·          The next stages of the competition on 6 April are: a culinary skills practical test, when finalists will be required to create an original dish using Rack of Pork supplied by ODohertys Butchers in Enniskillen Co Fermanagh via M&K Meats.This test takes place in DIT Cathal Brugha Street Dublin under the close scrutiny of another judging panel. Then the 5 finalists will cook a 5-course gourmet meal for specially invited guests at an awards ceremony on the same day in Restaurant Patrick Guilbaud, Dublin, at the end of which the winner will be announced.

·         Euro-toques chefs are passionate about supporting quality Irish producers and ODohertys are highly regarded in the restaurant industry for their high quality pork and bacon produce from their own pigs reared locally. Pork is an excellent value for money and healthy meat. Small scale, local producers with high production standards are producing quality produce that comes through in the taste. The decision was taken by Euro-toques to support local pork producers after some particularly difficult times recently for the pork industry.

·         All finalists will receive a cash prize of €250 and a framed certificate of achievement. Previous winners include chef/patrons Neven Maguire (MacNean House & Bistro), Gearoid Lynch (The Olde Post Inn) and head chefs Trevor Cunningham (Restaurant 23, Warrenpoint) and Padraig Hayden (The Still at Dylan Hotel).

·         The Euro-Toques Movement is a Europe-wide community of chefs, founded in Ireland by Myrtle Allen in 1986 with a commitment to locally sourced, fresh seasonal produce in order to protect the fine quality and flavour of our food. There are 170 members in Ireland, including well-known names such as Derry Clarke, Ross Lewis and Neven Maguire, and their aim is support producers of the best foods of Europe, be they small artisan food producers or large organisations; uphold traditional dishes and methods of preparation and facilitate a network of chefs from member countries. They also act as a lobby group to preserve the quality of food in Ireland.

·         Baileys Irish Cream is the worlds 7th largest premium spirit brand in the world selling in over 130 countries and is a unique blend of quality ingredients including fresh, Irish dairy cream, finest spirits and Irish whiskey. Enjoy Baileys sensibly

For media enquiries please contact: Michele Filippi MF Communication Tel. ++44(0)28 90769428 or emailMichele@mfcommunication.net

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