CHEF'S BATTLE: The Kerry team taking part in the County Cooking Championships. Pictured are: Dan Moynihan from The Brehon, Bruce Mulcahy, Mulcahy's Kenmare, Sean Roche of Doyle's Dingle, Cyril Durand from The Dromhall Hotel and Craig Lynch from the Ballygarry House Hotel.

By Michelle Crean

Things will be hotting-up in the kitchen tonight (Monday) as teams of chefs from Kerry and Cork will go head-to-head in Killarney.

It’s the semi-final of the County Cooking Championships – and it all takes place locally in The Brehon Hotel, explained the chef behind the idea, Chad Byrne.

“This will be the first big culinary event for Kerry in 2020,” Chad told the Killarney Advertiser.

“We have some of the best chefs in Cork and Kerry competing to cook the finest food representing their region and paying homage to local artisans, growers and producers. Through the championship, we want to highlight our Irish cultural heritage using local suppliers and highlighting old cooking styles with a modern approach.”

The night will begin with an epic cook-off battle, where the chefs go head-to-head in teams of five in front of one hundred diners as judges make their decision.

The theme of this competition will be based around two judges; Speciality Food Sustainability and Green Hospitality expert Conor Spacey who is currently starring in this season’s ‘Eco Eye’, along with Food Historian and McKenna’s Guide Person of the Year, Regina Sexton, Chad added.

The Kerry team is made up of Dan Moynihan from The Brehon, Bruce Mulcahy, Mulcahy’s Kenmare, Sean Roche of Doyle’s Dingle, Cyril Durand from The Dromhall Hotel and Craig Lynch from the Ballygarry House Hotel.

“There’s no barriers in the room with chefs cooking and serving for a totally immersive night. Only one team will go through to the Munster final which will be against either Limerick or Clare. It’s serious competition and serious chefs competing.”

The County Cooking Championship is also a great chance for chefs that may not know each other to come together and form new friendships and ideas, he added.

“We all learn from each other; the food, focus and fun helping our future chefs by giving them the right tools and attitude to succeed in our craft.”

“It’s a win-win for everyone! It’ll be an absolute cracker of a night for our diners and our chefs.”