LIMERICK chef Danny Martinez Doyle has been selected to represent the Treaty county at the All Ireland chowder cook-off in Kinsale next month after his Spanish inspired dish won the first round of the national competition.
Taking a bursary prize sponsored by the Local Enterprise Office, chef Danny;s creation wowed the judges in a blind tasting competition held this week at the Limerick Institute of Technology.
Organised in conjunction with LEO, Innovate Limerick, Limerick City and County Council and the Limerick Food Group, entries were accepted from chefs and establishments all over Limerick.
Danny Martinez Doyle of Dan Cronin’s Bar and Bistro in Newcastle West took the title of Limerick Chowder Champion 2018.
Following his win, the former LIT culinary student described the dish that is set to adorn the menu at the County Limerick eatery.
“It’s a classic chowder with cannellini bean and black-eyed bean added, and Iberico chorizo soil on top”.
Danny’s dish went through the first stage of the competition in Limerick and now goes on to the 8th All-Ireland Chowder Cook Off on Sunday April 22 in Kinsale.
Judges included Chef Paddy Collins of Wood & Bell in Killaloe and who was a previous All Ireland Chowder Champion.
Olivia O’Sullivan of Limerick Food Group thanked the chefs for their particiation in making the event a great success and added: “A rising tide lifts all boats – Limerick Food Group will continue to work to raise the profile of Limerick food and our region as a quality food destination.”
Donnacha McNamara, LIT Head of School of Business and Humanities, commented: “LIT will be the centre of excellence for chefs in the region and we look forward to hosting many more events. There are bigger and better things to come from us in the future and we look forward to welcoming you all again.”
Patricia O’Sullivan of LEO and Innovate Limerick said the bursary to the winner gives the city and county of Limerick representation at the All-Ireland Chowder Championship which the Limerick Food Strategy is delighted to support to continue raising our food profile.
