The Menu: Student chef of the year

Food news with Joe McNamee.

The Menu: Student chef of the year

SEARCH FOR A CHEF

The search has begun once more for the Knorr ‘student chef of the year’, which uncovers new talent among second-year culinary undergraduates in Ireland.

This year’s theme is ‘The Future of Irish Cuisine’, with an especial focus on Irish ingredients and cooking methods.

Competitors must create a starter using sustainable Irish seafood, and a main course of Irish venison, while demonstrating awareness of sustainability, waste management and allergens.

The judging panel includes ‘world young chef of the year’, Mark Moriarty, and the winner will enjoy a wonderful weekend in culinary Copenhagen, including meals at Relae and Amass. Closing date for entries: January 22. www.unileverfoodsolutions.ie/knorrstudentchef

LONG-TABLE DINNER

The very wonderful Glut and Comida, two forces for good in the world of Cork grub, join once more to present a night of food and drink in The Guesthouse (December 5), at a long-table dinner that features the finest ingredients from local growers and producers, along with preserves from the Glut pantry. Booking essential: email glutglutcork@gmail.com or phone 087-7795356 (www.glutglutglut.wordpress.com).

Claire Nash, of the wonderful Nash 19, will be evangelising to the natives in Dublin, specifically in Terroirs fine-food-and-wine emporium, in Donnybrook, on the merits of her wonderful Christmas puddings and mincemeat, with a tasting (December 5) (www.nash19.com  or www.terroirs.ie).

The National Crafts & Design Fair (December 2-6), at Dublin’s RDS, is an opportunity to blag a few early stocking fillers, including plenty of the edible variety, at the Christmas Food Emporium (www.nationalcraftsfair.ie), while the Winterval Log Cabin Market, in Waterford, does something similar on weekends, until just before Christmas (www.winterval.ie).

TODAY’S SPECIAL

The Menu’s Great Belly does Trojan work on behalf of his readership, so always endeavours to begin his day with some live yoghurt to steady the Great Bolg.

Of late, he has been enjoying Glenilen Farm’s new, live, unsweetened natural yoghurt with seeds and fruit, adding a nice bite to tangy, lactic cream, all the while doing wonderful things for the internal ecosystem. www.glenilenfarm.com

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