Young chefs meeting artisan producers

BIM Young chef at Burren SmokehouseAt last week's dinner at the The Hardiman Hotel in Galway City, chef Andrew Zeppa describes his experience of visiting the Burren Smokehouse a few weeks ago.

He revealed that up to that day, he had never been outside Dublin, and why he came up with the delicious recipe of Tortellini filled with Burren Hot Smoked Irish Organic Salmon and Prawn, Seafood Bisque, Dillisk Salsa Verde, Dill Oil and Samphire (one of his parents is of Italian origin).

BIM (Bord Iascaigh Mhara) in conjunction with the Chef Network and JP McMahon from Aniar Restaurant selected five young chefs between the age of 18 and 24 to partake in this wonderful experience connecting the seafood producers along the Taste The Atlantic route and Irish chefs.

This is a great initiative for young chefs to widen their culinary (and geographical) horizons and get to properly appreciate real, authentic food from artisan producers on the western seaboard.