The Menu: Knorr Young Chef of the Year
The Menu is a most forward-looking individual, both eyes always fixed firmly on a glorious future but, for once, he breaks with tradition to reflect on some very special award-winners. Those sharp readers who followed The Menu’s tip last week and put the house on young Jack O’Keeffe, the CIT Culinary student who swept the boards at the Knorr Young Chef of the Year last week at Tralee IT, would do well to slip a discreet €50 into a brown envelope and address it to The Menu — call it Karma.
And though The Menu himself was a late withdrawal from the Irish Guild of Food Writers 2013 Awards ceremony luncheon at L’Ecrivain in Dublin, he was consoled by the recognition accorded to some of his favourite people in Irish food: Toons Bridge Dairy’s Buffalo Mozzarella Cheese; Rod & Julie Calder-Potts, Highbank Orchard Syrup; Connemara Hill Lamb Ltd; a joint award to Sheridans Cheesemongers and Cookies of Character for their cheese cracker range; and an environmental award for Clare-based Irish Seed Savers Association. www.irishfoodwritersguild.ie
