The competition invited chefs from around Ireland to embrace the culinary versatility of eggs and create a recipe with Bord Bia quality assured eggs that would feature on their restaurant menu, outside of breakfast and brunch.
Galway restaurant Kai was the recipient of the overall award for their pork ramen with Bord Bia quality assured eggs.
Get a FREE Digital Subscription!Enjoy full access to Hospitality Ireland, our weekly email news digest, all website and app content, and every digital issue.
Kai chef and owner Jess Murphy stated, "We are absolutely thrilled to receive this award...We take great pride in our high-quality produce that is sourced locally and cooked inventively, so when it comes to choosing eggs, we always ensure we use Bord Bia’s quality assured eggs."
Regional Runners Up
Following a judging process by Bord Bia along with food and hospitality writer, Georgina Campbell, four restaurants were selected as regional runners up.
Café Rua in Castlebar was awarded the Connacht regional runner up prize for its Scotch egg made with Kelly’s black pudding; Viewmount House in Longford was named Leinster regional runner up for its six minute egg and Jerusalem artichoke; Lemon Tree in Letterkenny was awarded the the Ulster regional runner-up prize for its confit Irish duck leg, soft egg, potato mousse and shoe string potato; and The Blue Haven Hotel in Kinsale, Co. Cork, was named Munster regional runner up for its shakshuka eggs poached in a spicy tomato based sauce.
© 2019 Hospitality Ireland – your source for the latest industry news. Article by Dave Simpson. Click subscribe to sign up for the Hospitality Ireland print edition.