12/10/2026
We had such an incredible night last night. Must have been one of the best meals we’ve ever had at the EURO-TOQUES IRELAND Young Chef and Young Pastry Chef Awards. Canapes by David Hart at the Sea Rooms in Kelly’s included. Kelly's Resort Hotel
So so proud:
- Gougeré with Cloonbook custard,chives.
- The starter was Sublime by Lily Ramirez.
- Fish course by Kilian Walsh in Bastible
- The main course: such a performance by Danny Africano at Lignum and the cheese course included. Guess what? Rockfield sheep’s cheese, so beautiful, and served with Sliabh Aughty honey
Congratulations and thank you to Alberto Rossi, exec chef in the Intercontinental, for his kitchen and for keeping everybody going and motivated.
Most importantly I want to call out and congratulate all of the finalists:
- The Young Chef finalists:-Aine Budds from the Comet
- Shannon Caulfield from down the road in the George V in Ashford Castle.
- America Decourval from the Lady Helen at Mount Juliet Mount Juliet Estate
- Sam Nourse from Chapter One Chapter One Restaurant
- Jack Rice (also in Comet and the fantastic winner)
- Simone Tamilo from Bar Pez
The pastry chefs:- Masha Campbell from My Kitchen by Sham
- Aoife Cumergord in Liath
- Francesca Kearns, also in Ashford Castle
- Angus Maloney in Anita
- Alena Pazitná at the Merrion Hotel Merrion Hotel
Such amazing young chefs and such talent. The future is very, very bright with these guys. Thanks also to LaRousse Foods, Mary Jewel Colum and Stuart for making this all possible. As always the most hardworking duo, Manuela and Kim, take a bow guys. As usual it didn’t disappoint. .oisin.walsh La Rousse Foods
