Waterford student in finals of major culinary competition
Donal Byrne (22), (right) who is a rising culinary talent, secured his place in the highly anticipated grand final of the event.
A student at SETU Waterford has been named winner of the Irish heat of the Riso Gallo UK and Ireland Young Risotto Chef of the Year competition.
Donal Byrne (22), who is a rising culinary talent, secured his place in the highly anticipated grand final of the event.
Donal impressed judges with his dish: 'Bog, Field & Hedgerow: Wicklow Rabbit Risotto', showcasing creativity, technical skill, and a strong commitment to sustainability.
The judge felt his dish stood out among a competitive field of young chefs.
Speaking about his inspiration, Donal said: “I live in Wicklow, known as the Garden of Ireland, where the landscape shapes how I cook. Foraging wild ingredients inspires my dishes."
"This rabbit risotto reflects that connection, using the whole animal for depth and character," he said.
"Nettle and watercress bring freshness, while herbs, mustard, and apple balance richness," he adde.
"It’s a celebration of rural living, honest ingredients and flavour of the land."
