Smugglers Creek triumphs at Salon Culinaire

Sue Doherty

Reporter:

Sue Doherty

Smugglers Creek have done Donegal proud and come back from the prestigious Salon Culinaire at Hotelympia London with no less than two top awards.

Smugglers Creek have done Donegal proud and come back from the prestigious Salon Culinaire at Hotelympia London with no less than two top awards.

Hotelympia London took place from 26 February 26 to March 1. It is the UK’s largest exhibition for foodservice and hospitality with over 8,000 chefs visiting the event. Salon Culinaire is the beating heart of Hotelympia for all chefs. Around 1,000 chefs, including some of the most famous names from the world’s top hotels, competed in more than 80 classes.

Smugglers Creek chefs, husband and wife team Joe and Deirdre Clinton, and their commis chef Terri Gallagher from Ballyshannon presented a cold plate of Donegal fish, lobster and sea vegetables in the Fish and Crustacea competition and won a silver medal.

They also participated in the Terinext Master Chefs Grand Prix – which is by invitation only, and won a bronze. That’s a one of the most highly pressurised kitchen contests in the world. They were given one hour and 15 minutes to compete against chefs from the best ten hotels in the world, including the Grosvenor House, Dubai; Sheraton Skyline Hotel in Hayes outside London; top chefs from Warner Leisure Hotels; the Royal Garden Hotel in London; Alex Rowe, Tim Fisher and Dennis Mwakulua (bronze), Lexington Catering, London.

Gerard Cullen and restaurant manager Mark Rush were also on hand to support the team, having travelled over with them from Rossnowlagh.

Thanks to sponsors Albatross Seafood in Killybegs, Starcrest Seafood in Donegal town and Texoil, Ballyshannon. Thanks also to John Scott from Rossnowlagh who designed and constructed the stand for the platter as well as Laghey artist Paul Rush who painted a scene of Rossnowlagh beach.

The team also won a bronze medal in the Terinex Master Chefs Challenge.