Publish date: 18 May 2022
Last Thursday saw Donegal County Council’s Tourism Unit, The Food Coast Donegal, and ATU Donegal host ‘Donegal Seafood Signature Dish’ Event on the Killybegs Campus of ATU.
The evening which was a celebration of all things seafood in Donegal saw five local chefs preparing their ultimate seafood dishes to an audience of interested stakeholders. The chefs were supported by students of the Culinary Arts programme at ATU Donegal.
Participating Chefs and ATU Students with Representatives from The Food Coast Donegal (Donegal LEO). L-R standing: Eve-Anne McCarron (LEO), Chef Garry Anderson, Chefs Chris McMenamin & Colin McKee, Chef Peter Campbell, Chef Tim Dewhirst, Maggie Campbell (LEO). L-R bottom row: Sean Bovaird, Aoife O'Donnell, Adam Harte.
Chef Garry Anderson of Anderson’s Boathouse Restaurant and the Seafood Shack in Killybegs kicked off the celebration is well known for his talent when it comes to seafood having been crowned Ireland’s Best Seafood Chowder back in 2019. He prepared a mouthwatering seafood croustillant which is a popular dish in his restaurant.
Chef Garry Anderson delighted the guests with the Seafood Croustillant Dish.
Donegal’s Best Chef Duo Chris McMenamin & Colin McKee who recently took over the kitchen at Biddy O’Barnes then showed how to cook a deliciously simple dish featuring seabass. They were interviewed by the MC for the evening Noel Cunningham who is also a former colleague of the two from Harvey’s Point Hotel.
Seabass Dish cooked on the night by Chefs Chris McMenamin and Colin McKee.
Peter Campbell from Outside Catering Donegal demonstrated to the audience how to prepare a Seafood Nage, a broth featuring Donegal’s own maritime gin, An Dúlamán for Sliabh Liag Distillers. It was beautifully served in a scallop shell and was full of flavour.
Seafood Nage Dish by Peter Campbell
Throughout the evening the guests were treated to a selection of tasty canapés prepared by Tim Dewhirst, Culinary Arts lecturer at ATU and a number of his students. The canapés highlighted the range of flavours that can be achieved using locally caught and sourced fish and shellfish.
Selection of tasty canapés prepared by the ATU Students under the watchful eye of Chef Tim Dewhirst
You may also be interested in:
Key to map
Please select categories you wish to view on the map.