Southern Regional College student Conor Larkin from Meigh recently competed in the Knorr Student Chef of the Year competition at Cork Institute of Technology.

Julie Ann Stevenson SRC Deputy Head of School Hospitality, Business and Management, SRC student Conor Larkin along with SRC Chef Lecturers Lynette McMath and Conor MacCann.
Julie Ann Stevenson SRC Deputy Head of School Hospitality, Business and Management, SRC student Conor Larkin along with SRC Chef Lecturers Lynette McMath and Conor MacCann.

Conor studies Level 3 Diploma in Professional Cookery at Newry Campus.  Conor was one of 11 finalists selected from all over Ireland to compete at the event which he travelled with his SRC Chef Lecturer Conor MacCann. 

Celebrating its 20th year in 2017, Knorr Student Chef of the Year, the most celebrated student chef competition, is open to catering colleges, institutes of technology and training centres across the island of Ireland.

The theme of this year’s competition was ‘Provenance: The story behind the menu’ and focused on celebrating Irish produce. This year’s competition was judged by a panel comprising Unilever Food Solutions’ Business Development Chef Mark McCarthy. He was joined by special guest judge and winner of the National Chef of the Year by the UK’s Craft Guild of Chefs, James Devine. Joining the panel also were Fergal O’Sullivan, Chief Executive Officer of the Coeliac Society of Ireland and Ann O’Connor, Chef Lecturer, Cork Institute of Technology.

Students were challenged to create a starter using Irish seafood and a main course celebrating Irish beef.  Conor’s starter was seared hake, cauliflower puree, pickled and citrus marinated beetroot.  His main course was fillet and braised beef cheek in Guinness, parsnip, kale and duck fat potatoes.