The chefs’ industry heavy weights gathered recently for the launch of S.Pellegrino Young Chef 2016. Twenty regions around the world will get to take part in this award, which is now in its second year. The launch was hosted at Dabbous where press, bloggers and media got to feast on a delicious breakfast of bircher muesli scented with fig leaves, rhubarb and jasmine followed by homemade black pudding with bubble and squeak, mango chutney and a fried duck egg. All refreshingly washed down with a cucumber, aloe vera apple and spinach juice.
Black Pudding with Bubble and Squeak, and a Fried Duck Egg
Cucumber, Aloe Vera Apple and Spinach Juice
L to R: Claude Bosi, Ross Lewis, Mark Moriarty,
Ollie Dabbous and JP McMahon
Dublin-based Mark Moriarty was crowned last year’s winner and is currently on a world tour of his pop-up restaurant. It’s a prestigious award and this year Claude Bosi, Ross Lewis, Ollie Dabbous and JP McMahon will be the judging panel for UK an Ireland. Claude Bosi from Hibiscus will go on to mentor the regional finalist.
Could this year’s S.Pellegrino Young Chef award be yours? If you’re a chef under 30 years old and have one year’s experience working in a restaurant, then create a signature dish and apply via finedininglovers. You have until 31st March to enter.
