Ireland’s Premier Culinary Competition Heads Towards an Exciting October Finale
The semi-finals of the Euro-Toques Young Chef of the Year 2025, presented by La Rousse Foods, took place on Sunday, 19 June at Dublin Cookery School. After a day of intense competition, six talented chefs were selected from a group of fifteen semi-finalists to advance to the national finals in October.
The finalists are: David Harte from The Searoom’s at Kellys Resort, mentored by Chris Fullam; Rob Martin of Apple HQ, mentored by Richard Murray; Nell McCarthy from dede, mentored by Ahmet Dede; Eoghan O’Flynn from The Cove at Fota Resort, mentored by Alex Petit; Joseph Quane of Allta, mentored by Niall Davidson; Maaike Venema from The Bishop’s Buttery at Cashel Palace Hotel, mentored by Stephen Hayes.
These six finalists now advance to the final round in October, where they will compete for the prestigious title of Euro-Toques Young Chef of the Year 2025.
The selection was made by a distinguished panel of some of Ireland’s most respected chefs and industry leaders, who assessed both technical skill and creativity. The judging panel included Mickael Viljanen of Chapter One by Mickael Viljanen in Dublin, award-winning chef Mark Moriarty, Shauna Froydenlund of The Fold (opening soon in Derry), Stevie McCarry of Lir in Coleraine, Gareth Mullins of Anantara The Marker, Conor Halpenny of Square Dundalk and Commissioner General of Euro-Toques Ireland, Domini Kemp of Valence Hospitality, and Shauna Murphy of Pullman in Galway.
This year’s competition is themed “Forgotten Foods: Honouring Ireland’s Larder.” The idea is to reflect on the richness of Ireland’s culinary heritage and ask what we may have left behind. The challenge for competitors is to rediscover lost ingredients, traditional techniques and the foodways that shaped Irish cuisine – then bring them to life in a way that’s rooted in sustainability and modern creativity. The focus is on reimagining what’s possible with the bounty of Ireland’s land and sea. From heritage grains to lesser-known fish, from curing and fermentation to nose-to-tail butchery and farmhouse cheesemaking, the brief asks: how can the past shape the future of food?
In the semi-finals, the chefs faced two core challenges. The first was a pastry-focused skills test, where they had just 30 minutes to replicate a recipe for shortbread biscuits and create a flavoured cream of their own design. The second task involved a mystery basket. In 90 minutes, each competitor had to prepare two plates of a dish featuring three mandatory elements: megrim, seasonal vegetables, and a sauce. The judges were not only looking for creativity, but also for an understanding of balance, texture, and respectful treatment of humble ingredients.
Speaking after the event, Conor Halpenny, Commissioner General of Euro-Toques Ireland, said that the Young Chef of the Year competition is more than a contest – it’s a platform for cultivating the next generation of Irish chefs and showcasing the work of local food producers. “It’s an opportunity to bring together some of the best young talent on the island and to shine a spotlight on the artisan producers we value so much,” he said. “Every year we choose a new theme that speaks to what matters in food today, and we’re proud to be able to give visibility to both chefs and suppliers who represent the future of Irish cuisine.”
Gareth Mullins, Chair of the Young Chefs Committee, explained that the focus on megrim – a lesser-used native fish – was a deliberate one. “This year we wanted to highlight local ingredients that are often overlooked,” he said. “Megrim is a great example. For decades it was almost entirely exported to countries like Spain and France. But recently, there’s been a real push to promote megrim here in Ireland, where it’s now sometimes referred to as Irish sole.” He added that while megrim has a delicate texture and subtle flavour, it’s rarely seen on menus – something that hopefully will change. “Our young chefs reimagined this humble fish in thoughtful and exciting ways. Competitions like this give us a chance to get people thinking differently about what they eat.”
The Euro-Toques Young Chef of the Year Final will take place on Sunday, 12 October 2025, followed by a Gala Dinner at the InterContinental Hotel in Dublin. Tickets can be booked online at https://euro-toques.ie/event/young-chef-of-the-year-gala-dinner.
Founded to support and develop young Irish culinary talent, the Euro-Toques Young Chef of the Year competition is widely regarded as the country’s most prestigious platform for emerging chefs. Organised in collaboration with La Rousse Foods, it not only provides valuable educational experiences but fosters strong connections between chefs, producers and mentors across the island. By placing a focus on Irish ingredients, sustainable practices and community-building, the competition continues to shape the future of Irish food.
< END >
Euro-Toques Ireland
For further information please contact
Manuela Spinelli
Euro-Toques Ireland
M +353 86 0485802
E manuela@euro-toques.ie office@euro-toques.ie
@eurotoques_ireland @manuelaspinelli00
NOTES
Competing in this year’s Euro-Toques Young Chef of the Year semi-finals were 14 exceptional young chefs, each guided by a dedicated mentor from some of Ireland’s most respected kitchens.
The 14 participating chefs, restaurant, mentor, dish
Sam Carroll of Mikey Ryan’s, mentored by Stephen Hayes;
Pan fried megrim, smoked poached potatoes, seared fennel and butter sauce chive oil
Aoife Comeford of Glover’s Alley, mentored by Alfredo Godoy;
Roast megrim, cream and white wine sauce, raw beetroot and turnip
Keira Ferry of Olde Glen Bar and Restaurant, mentored by Ciaran Sweeney;
Roast fillet megrim, glazed carrot, pickled sea vegetables , beurre blanc
David Harte of The Searoom’s at Kellys Resort, mentored by Chris Fullam;
Megrim, romanesco puree, baby felled wild asparagus salad, tagutti and nasturtium, light dill sauce
Anna Hevers of Goldie, Cork, mentored by Aishling Moore;
Courgette flower with megrim, wild garlic scape, courgette,cured egg yolk
Matthew Looram of Uno Mas, mentored by Paul McNamara;
Seared megrim, garlic pil pil Sauce, wild asparagus, roast courgette, grilled oyster mushroom
Rob Martin of Apple HQ, mentored by Richard Murray;
Pan seared megrim, messily of veg black garlic butter, roast bone beurre blanc, chervil oil, Goatsbridge trout row. Pickled beetroot . Ceviche megrim, wild asparagus chives chervil radish lemon juice seaweed Goatsbridge row
Nell McCarthy of dede, mentored by Ahmet Dede;
Pan fried megrim, fresh herb and sea spaghetti beurre blanc, gooseberries, romesco ricotta tomatoes almond dingle sea salt
Oisín McMahon of Pichet, mentored by Harry Quinn;
Pan seared megrim, taste of summer tomato water emulsion, heirloom tomato, courgette aubergine spring onion pickled mushroom
Eoghan O’Flynn of The Cove at Fota Resort, mentored by Alex Petit;
Butter poached megrim, summer garden salad, beurre blanc
Joseph Quane of Allta, mentored by Niall Davidson;
Poached megrim, beurre blanc with trout roe, wild asparagus
Ian Rankin Harford of Aniar, mentored by JP McMahon;
Pan seared megrim on the bone, lovage sauce braised and fresh fennel
Kylian Tixier of Variety Jones, mentored by Keelan Higgs;
Megrim meunière, trout egg sauce and glazed vegetables
Maaike Venema of The Bishop’s Buttery at Cashel Palace Hotel, mentored by Stephen Hayes.
Megrim 2 ways Mousse in courgette flower, pan seared, Courgette fried, picked, torched, smoked beurre blanc
The Euro-Toques Young Chef of the Year competition, presented by La Rousse Foods, is Ireland’s leading culinary competition that celebrates the best emerging culinary talent. It is open to professional chefs under the age of 28 and is known for discovering exceptional young talent. Former winners include Mark Moriarty, who went on to win the World San Pellegrino Young Chef Competition in 2015, Conor Halpenny, who reached the regional finals of the 2022 edition, and Grainne Mullins, who was featured on the prestigious Forbes 30 under 30 list of leading young innovators, entrepreneurs, and leaders in 2023. For the young chefs participating, this contest offers a unique experience that brings recognition across Ireland and beyond and serves as a prestigious stepping-stone in their culinary career.
PICTURES CAPTIONS
1-Judges and finalists
The semi-finalists and judges of the 2025 Euro-Toques Young Chef of the Year Competition, presented by La Rousse Foods, gathered for the semi-finals on Sunday, 29th June, hosted at Dublin Cookery School.
(L–R) Back row:judges Gareth Mullins (Anantara The Marker, Dublin); award-winning chef Mark Moriarty; Stevie McCarry (Lir, Coleraine); Shauna Murphy (Pullman, Galway) Mickael Viljanen (Chapter One by Mickael Viljanen);Shauna Froydenlund (The Fold, opening soon in Derry Domini Kemp (Valence Hospitality);
(L–R) Front row: Anna Hevers (Goldie, Cork); Eoghan O’Flynn (The Cove at Fota Resort); Ian Rankin Harford (Aniar); Aoife Comeford (Glover’s Alley); Kylian Tixier (Variety Jones); Sam Carroll (Mikey Ryan’s); Maaike Venema (The Bishop’s Buttery – Cashel Palace Hotel; David Harte (The Searoom’s at Kellys Resort; Oisín McMahon (Pichet); Nell McCarthy (dede); Keira Ferry (Olde Glen Bar and Restaurant); Joseph Quane (Allta); Rob Martin (Apple HQ); Matthew Looram (Uno Mas). For more details visit: www.euro-toques.ie.
2 – Judges
Domini Kemp (Valence Hospitality: Lottie’s, Nancy Hands); Gareth Mullins (Anantara The Marker, Dublin); Mark Moriarty(award-winning chef); Mickael Viljanen (Chapter One by Mickael Viljanen); Stevie McCarry (Lir, Coleraine); Shauna Froydenlund (The Fold, opening soon in Derry); Shauna Murphy (Pullman, Galway).
3- Semi-finalists
The semi-finalists of the 2025 Euro-Toques Young Chef of the Year Competition, presented by La Rousse Foods, gathered for the semi-finals on Sunday, 29th June, hosted at Dublin Cookery School. (L–R) Anna Hevers (Goldie, Cork); Eoghan O’Flynn (The Cove at Fota Resort); Ian Rankin Harford (Aniar); Aoife Comeford (Glover’s Alley); Kylian Tixier (Variety Jones); Sam Carroll (Mikey Ryan’s); Maaike Venema (The Bishop’s Buttery – Cashel Palace Hotel; David Harte (The Searoom’s at Kellys Resort; Oisín McMahon (Pichet); Nell McCarthy (dede); Keira Ferry (Olde Glen Bar and Restaurant); Joseph Quane (Allta) ; Rob Martin (Apple HQ); Matthew Looram (Uno Mas). For more details visit: www.euro-toques.ie.