It has been a while since my last post because the past ten days have been extremely busy. Last weekend, we were in Dingle, where our Velvet Cloud yogurt was selected as a finalist at the Blas na hÉireann Food Awards. These awards are the highlight of the year for specialty food producers, with products chosen based on blind taste tests conducted by a panel of qualified judges. In addition to the honor of being finalists, it was a fab networking event where we connected with fellow food producers and buyers, and had two days filled with food, fun, dance, and music.
On Sunday, we attended the Euro-Toques Young Chef of the Year finals at the Intercontinental Hotel in Dublin. This prestigious competition showcases Ireland’s top young chefs competing for the title of Best Young Chef in the country. The entries come from leading restaurants across Ireland, and this year’s six finalists were:
Victor Erisay (Chapter One by Mickael Viljanen)
Tom Donohoe (Orwell Road)
Nell McCarthy (dede)
Marcell Palfalusi (Thyme Restaurant)
David Harte (The Searooms at Kelly’s)
Bryan Bridgeman (Homestead Cottage)
Anna Hevers (Goldie)
Congratulations to Victor Erisay from Chapter One by Mickael Viljanen; this award is life-changing for any chef.
We were also treated to what I believe is the best meal we will have all year, prepared by Ireland's finest chefs. This year’s menu included:
Canapés by Graham Neville of Dax, Dublin
Starter by Sunil Ghai of Pickle, Dublin
Fish course by Ahmet Dede of dede, Baltimore
Meat course by Keelan Higgs of Variety Jones, Dublin
Dessert by Shauna Murphy, 2023 winner
Cheese course selected by the Euro-Toques Food Council
Celebratory drink designed by Majken Bech-Bailey
We were thrilled that our Velvet Cloud yogurt featured in both the starter and dessert, along with our Cloonbook Cheese on the cheese board.
