Chef Brian McDermott’s ‘Donegal Table’ Wins World


The Donegal chef Brian Mc Dermott beat off stiff competition from the likes of Mauro Colagreco of Mirazur, winner of No.1 in the World’s 50 Best Restaurants 2019 to win first prize in the category of best cookbook written by a restaurant chef.

The Gourmand World Cookbook Awards took place in Macau as part of the Macao International Book Fair. They aim to recognise global excellence in food writing.

“It’s an absolute honour to see ‘Donegal Table’ recognised on the global stage,” McDermott says. “As a chef, all my inspiration comes from Donegal, from its traditions, its produce, and its people, and this award is above all a testament to them.

“I’ve spent my career trying to showcase the fantastic food we have in my home county, and I’m delighted – and very grateful – that the judges have recognised that we have something special here that deserves worldwide recognition.”

Donegal in the northwest of Ireland has a small but growing fine dining scene. The wild beauty of Ireland’s most remote an undeveloped county makes it a truly special place. It has its own unique identity and the people are fiercely proud of their unspoiled corner of the world. The untouched landscape which is banked by the wild Atlantic Ocean means it can claim some of the best produce anywhere in Europe and the county’s remove from the rest of the world has meant a very strong and rich network of local producers and chefs create a cuisine that perfectly expresses the terroir.

Best Cookbook by a chef/restaurant (shortlist)

∙ Argentina: Mirazur, Mauro Colagreco (Catapulta)

∙ Belgium: Gert De Mangeleer Unplugged (Luster)

∙ France: La Cuisine de Guy Legay, Henri Bouniol (De Boree)

∙ Hong Kong: Chicken and Charcoal, Matt Abergel, Lindsay Jang (Phaidon)

∙ Ireland: Brian McDermott’s Donegal Table (O´Brien)

∙ Singapore: A Dash of Szechwan, Chen Kentaro (Marshall Cavendish)

∙ South Africa: Mile 8, A book about cooking, David Higgs (Marble Group)

∙ Spain Castellano: Unánime, Bernd Knöller, Xavier Mollà (Deia Books)

∙ Uruguay: Hugo Soca Cocina (Aguaclara)

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