Double Win For Hilton Dublin’s Top Chefs At Leading Food Service Event

This information originated in U.K. English.

May 13, 2013

DUBLIN - Dublin's reputation for fine food in the hotel industry recently received a significant boost with the announcement that head chef at Hilton Dublin, Gareth Carberry, and his sous chefs Gavin Finn and Wojciech Zawainski have been presented with two awards at Catex 2013.

Organised by The Panel of Chefs of Ireland, Chef Ireland at CATEX is a key feature of the show dedicated to showcasing the excellence in culinary skills which exist amongst chefs in Ireland, whether they are long established or upcoming in the industry. A host of culinary challenges took place amongst the cream of Irish talent as they battled it out in front of a live audience and under intense pressure.

Hilton Dublin, under the leadership of executive chef Gareth Carberry, along with his sous chef Gavin and junior sous chef Wojciech, entered into four different culinary competition categories; open fish, open pork, open lamb and a mystery basket category.

In preparation for the competition, Gareth and his team visited their local fish and meat supplier to gain more knowledge of the products, and through this insight the team devised their two award-winning dishes.

Wojciech was awarded the gold medal in the open fish category and Gareth won silver medal for the mystery basket category.

Gareth Carberry of Hilton Dublin said, "I am very proud of what our team has achieved at Catex 2013; to win one award is an honour in itself, but being presented with two just goes to show how well we work as a team. Hotels sometimes get less recognition for providing quality cuisine, so that makes this win all the more valuable to us. The competition was extremely tough with many talented chefs from all over Ireland taking part. We've been serving up great local and seasonal dishes at Uisce restaurant at Hilton Dublin for many years and we look forward to the next challenge."

About the winning dishes
Open fish category: Wojciech chose to use halibut. In order to prepare it two different ways, he pan fried a fillet and made an accompanying halibut tartar. He then served the dish with a fondant potato with harus caviar and a lime cream.

Mystery basket category: Gareth was given a mystery box of ingredients and 30 minutes to create a three course menu for two people. For starters, Gareth chose to make an oyster rockafella with roasted Dover sole and a clam sauce. For the main course, Gareth made a duo of guinea fowl with celeriac and apple puree and smoked pork fillet with potato fondant. For dessert, was a dark chocolate and orange tart with fresh raspberry and green tea ice cream.

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Fiona Thornton
Grayling PR

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