In Margaux Once. Must visit again!

In Margaux Once.

Must call again!

The vineyards of Margaux, on the south bank of the Garonne estuary (many Irish holidaymakers will know Royan on the opposite bank), grow mostly Cabernet Sauvignon and Merlot. The classic  blend is always a combination of these two “majors” and sometimes a little of Cabernet  Franc, maybe some Petit Verdot, more rarely Malbec and other old varieties.

According to the Maison du Vin de Margaux, where I bought the bottles below (along with some more!), Cabernet Sauvignon accounts for nearly 65% of the vines planted in the appellation. “It gives wine structure, bouquet, and a potential to age.”

Merlot brings roundness, generosity and complexity to the aromas. Cabernet Franc, much rarer, brings an extra touch of of elegance and suppleness while Petit Verdot produces wines “that are fairly rich in colour, fruit and tannins”.

The vines and the soil all play a part in making a Margaux and so does the climate of each year. “This variability, known as the effet millésime (vintage effect), is at the origin of variations in wines’ quality and expression.”

The variables will test the expertise of the winemaker who also has to contend with different harvest times for the different grapes. Merlot is first, then comes Cabernet Franc followed by Cabernet Sauvignon and then the Petit Verdot.

Take good care of your Margaux wines. They recommend “to open them one or two hours before service and present them in a nice carafe or decanter. Perfect service temperature is 19 degrees. Their finesse and subtlety show themselves in accompaniment with red meats or cheeses with delicate aromas”. Margaux wines are widely available in Ireland. Enjoy!

Some of my 2014 purchases

Chateau La Galiane 2009, 13.5%, 16.50 in Margaux

Gorgeous intense dark fruit aromas. Then there are rich fruit flavours, with a wee bit of spice, ripe tannins, and good balance. All in all, a classic well rounded Bordeaux with good structure and no little finesse, a lovely blend in which Cabernet Sauvignon and Merlot are the major grapes.

Chateau La Tour De Bessan Crus Bourgeois 2011, 13%, 20.30 in Margaux

Even more intense wave of aromas, slightly different to the Galiane. It is rich and complex, full bodied and, again, ripe tannins. Great flavours of red fruits in this smooth Cru Bourgeois. The blend here is Merlot (62%) and Cabernet Sauvignon (38%). A marginally better wine than the Galiane. It has spent 12 months in French oak and the average age of the vines is 25 years.

Labastide Dauzac 2008, 13%, €23.00 in Margaux

Garnet is the colour, the aromas full and harmonious. This is full-bodied, red fruits, some spice too, pleasant and smooth on the palate, and with a long finish. Again the classic blend of Merlot (57%) and Cabernet Sauvignon (43%) and Very Highly Recommended.

This is the second wine of Dauzac, made from younger vines. It has spent 12 months in oak (not all new) and, if I had to pick one from the three, this would be it.

Take your pick!

In a pioneering book on matching food and wine called The Head of the Household from his Cellar to his Table, conceived and started in a WW2 prisoner of war camp, the author Frenchman Roger Ribaud, knowing that the Bordelais had been trapping pigeons, recommended that they match their catch with a Margaux. (Source: Wine & War by Don & Petie Kladstrup).

Taste of the Week. The Gentleman's Relish

Taste of the Week

The Gentleman's Relish

The English made Gentleman's Relish, also known as Patum Peperium, is our Taste of the Week. It is a spiced anchovy relish and the main ingredient, as you might expect, is salted Anchovies (60%). They say it has a rather fine flavour. Understating it a bit, really. It is quite salty, quite strong. There is a hint on the package - I bought mine at the Avoca shop in Powerscourt House and Gardens - and you'd do well to read it: To appreciate the fine flavour of this relish, it should be used sparingly. They suggest spreading it on toast, crackers or blinis. I did. Quite a taste, so be careful. Could also form the basis for a seafood sandwich. And I see that Restaurant Forty One use it to accompany Dublin Bay Prawns on their dinner menu.

A Taste of West Cork Food Festival 2015

press release

West Cork awaits Foodies, Fun Lovers & Families!

Save the Date!

    

I enjoyed Castletownbere Monkfish, wrapped in Gubbeen cured ham
with Carrageen Moss and caramelised Shallot Potato Puree,
a terrific dish at Inchydoney Lodge during last year's festival

The annual and wonderful A Taste of West Cork Food Festival will take place once again from 4^th-13 September.  With events from Bandon to Beara, over 30 of the region’s scenic towns and villages and more than 80 restaurants, pubs and hotels, including 8 idyllic islands, are participating. 

With a plethora of great places to stay, West Cork’s Wild Atlantic Way will fling open its doors to welcome you and yours for a memorable visit. 

  

The festival takes in Bandon, Clonakilty, Schull, Bantry, Skibbereen (its home base), Baltimore, Glandore, Durrus, Ahakista, Allihies and all points west to include, for the first time, the wonderful towns, villages and attractions of the Beara Penninsula.  

Foodies, fun lovers and families will be amazed at the choices before them.  With chefs from all over the world ‘guesting’ (including Andy McFadden of the Michelin starred L’Autre Pied (London), the ever popular Derry Clarke of L’Ecrivan, and JP McMahon of Aniar (Galway) - to mention a few), visitors to the region can look forward to restaurant themed evenings (for the skinted or minted!), food masterclasses and tastings, open air markets, historic tours, island-hopping, ‘The Journey of Milk’ Sustainable Farming Conference, The Belling Food Awards and lots more - it’s all go at A Taste of West Cork Festival!   

For the adventurous there’s catch ‘n’ cook experiences, moonlight kayaking, seashore foraging, walks on Cape Clear Island, and miles and miles of wonderful coastline and beaches to welcome you to West Cork’s Wild Atlantic Way.

A Taste of West Cork Food Festival gets better every year!  

Check out our programme – we’re adding all the time!  www.atasteofwestcork.com;

Dublin’s Teeling Whiskey. New Experience in the Liberties

Dublin’s Teeling Whiskey

New Experience in the Liberties

Left to right: 24% - 65% - 85%

The Teeling family and their whiskey is back in Dublin’s Liberties, an area that once was outside the city and indeed, outside the law, home in the 18th century to some 37 distilleries not to mention houses of ill repute. So I found out during last week's tour of the new Teeling Distillery in Newmarket Place.

The official opening took place in June and the fully functional distillery is the first to be opened in Dublin in 125 years and is “the only operational distillery in the city”.  But the Teeling connection with whiskey goes back to 1782 when Walter Teeling set up a craft distillery in nearby Marrowbone Lane.

The new whiskeys are positioned at the premium end of the market and the promise is of “new flavours and aromas”. “The company is small, so the quality must be high.” There will be no Teeling gins or vodka but there is a Poitin. You may read all about their award winning products (and the family’s recent whiskey adventures in Cooley and much more) here.

Our informative tour guide told us that whiskey was invented by Irish monks in the 6th century and was called uisce beatha (water of life). But it was regarded as a medicine. Luckily, you need no prescription nowadays! Treat it with care though, as the Teeling whiskeys weigh in at 46%, somewhat higher than most.

The ingredients are simple: barley, yeast and water. The water is local, coming from the River Poddle that runs underneath Newmarket! The basic ingredients are first processed into a “beer” which has an abv of 8%. Then it is put through the magic of the three stills, the first one ups the abv to 24%, the second to 65% and, at the end of the third distillation, the abv is 85%.

By the way, US Bourbon has just one distillation, Scotch has two, while the Irish has three. Our guide told us the climate here is ideal for maturation “not too hot, not too cold”. At the end of the distillation process, the liquid is clear; flavour and colour is added during maturation in casks that have been previously used for making Sherry, Port, Wine, Bourbon, Madeira and other similar products.

The Teeling Single Grain is made from corn (which makes it that bit sweeter) and it spends six years in wine barrels. The Single Malt (100% barley) is matured in five different types of wine barrels.

A Favourite!

Their flagship whiskey is the Small Batch and is very smooth and is the one that you get to sample if you've paid for the basic tour. You are also given a cocktail; the current offering is a very seasonal and every enjoyable Teeling Summer Ice Tea and the ingredients are Single Batch, Orange liqueur, Pineapple syrup and ginger. Read all about the tours and the distillery here.

It is early days yet at Teeling in Newmarket but, as you may have seen on the recent TV series, this is a serious venture by a family well experienced in the trade. Just the other day, they appointed Sheila Baird as general manager of the visitor centre.

Sheila Baird

Sheila has over 20 years experience working in the hospitality industry, having been with a number of well-known hotels over the course of her career including the Quinn Hotel Group, the Portmarnock Hotel & Golf Links and the Marine Hotel in Sutton. Most recently, Sheila worked with the Cara Hotel Group, as the general manager across a number of their properties.

In her new role, Sheila will oversee the day-to-day running of the visitor centre and will work with the marketing team to deliver an exceptional experience for visitors. The experience at the moment is not bad at all but looks as if it could get even better under Sheila: “I am delighted to take up this new role with the Teeling Whiskey Company. It’s an exciting opportunity to be involved in a brand new tourist attraction from the very beginning. I look forward to working with the entire Teeling team to deliver a stand-out customer experience for visitors from both home and abroad.”

Best of luck to Teeling and to Sheila. She could do worse than start with the taxi drivers - I had to give my taxi driver directions!

See also:
Dublin's Chapter One Restaurant
National Botanic Gardens
Dinner of Delights at Restaurant Forty One

 

Amuse Bouche

The difference between Hindu cuisine and Muslim cuisine is very easy to explain. In Kashmir the Hindus avoid sexy onions and garlic; they love the taste of heeng (asafetida) and the non-incestuous fennel and ginger. Muslims find heeng (and it sulfurous odor) unbearable. They adore garlic, green praans, garam masala, and on certain occasions, mawal flowers. So there is a ‘Hindu’ Rogan Josh and a ‘Muslim’ Rogan josh. Over the years I have developed my own recipe, a Rogan Josh inspired by these two great traditions. I have perfected the dish…. Rogan Josh is red because of Kashmiri chilies, which are ten times more red than the ordinary Indian mirchis.

from Chef by Jaspreet Singh.

The Weir Rooms. Pay attention to simple things

The Weir Rooms

Pay attention to simple things

Tomatoes and Mozzarella

 Last weekend, I had lunch on the bank of the south channel of the river, in the Weir Rooms of the River Lee hotel.

By coincidence, that very evening I began reading Chef by Jaspreet Singh in which the senior chef advises his apprentice (the author): Pay attention to simple things… If one cannot deal with a simple dish properly, there is no way one will be able to handle the more sophisticated. Take a tomato, for instance….. give it the reverence it deserves and ask: Tomato, what would you like to become? Do you want to be alone? or do you prefer company? Apricot…. would you like to become more than yourself in the company of saffron?”

Tomatoes and Goat's Cheese

The humble tomato is the link with the Weir Rooms as it featured in our starters. They could, of course, have sent it out on its own, like the famous Alice Waters peach, on second thoughts maybe not! But the chefs in the River Lee decided it to roast it up and give it some company, mainly a soaking in sweet balsamic.

Pay attention to the simple things paid off big time as the tomatoes were one element of a superb starter that also included goat’s cheese wrapped in golden fried kataifi and a well dressed salad. We also got to taste a big ball of Toonsbridge Mozzarella with a similar accompaniment and glad to report that both were excellent.

Quite a choice of starters (some shared plates) and the day's special was a Spiced Butternut Squash Soup. I love Skeaghanore Duck and picked the Crispy Duck Spring Roll confit cucumber, pickled ginger hoisin sauce, another winner, and I loved every little tasty bit as the river flowed by in the sun shine, just outside, well not so much outside as the “shelter” at our side could be lifted to allow more of the the outside in.

No shortage of choice of mains. Included on the list were a selection of sandwiches (including a Slow Cooked BBQ pulled pork), salads (including a smoked salmon special), steaks and curries and so on and also a Fish Pie (from the Specials Board).

We both decided on the Pan fried fillets of Sea-Bass with sea asparagus and Seville oranges and pink grapefruit, acidulated fennel, and pommes noisette. This was a summer-time gem, full of colour, flavour and textures, a lovely little crunch coming via the samphire. Happy out, as we say around here. So happy in fact that we skipped the tempting array of desserts.

Two courses for two, including an aperitif of Campari on the rocks for me, came to €58.45.

The Weir Rooms is part pf the River Lee Hotel Western Road, Cork, Ireland.

Phone:+353 (21) 4252700,  Fax:+353 (21) 4274477

One corner of the Weir Rooms.

A Good Wine Mix. Your Thursday Tips.

A Good Wine Mix.

Your Thursday Tips

The grapes are dried by the Ammasso method,
explained on a peel-off back label.

Barone Montalto Ammasso 2013 Rosso Siciliane (IGT), 14.5%, SuperValu €18.99

This may well be Sicily’s answer to Amarone as the islanders have used the traditional Ammasso (known as Appassimento in the north of the mainland). The varieties blended in this gorgeous and complex wine are the locals Nero d’Avola and Nerello Mascalese and the internationals Merlot and Cabernet Sauvignon. A serious work of wine is the result and it is Very Highly Recommended.

Medium red is the colour and the aromas, of dark fruit, are pretty intense. There is a luscious concentrated fruit, hints of sweetness, spice too; overall, a rather plush wine, tannins just about in play, and the finish is long.

Albet i Noya, Petit Albet 2010, Penedes (DO), 12%, 12.49 O’Donovan’s

This organic wine from Catalunya is a blend of Chardonnay and the local grape Xarel-lo (60%). The Xarel-lo will be familiar to you as one of the grapes used traditionally in Cava. Albet i Noya started their move towards organic in the mid 70s. They also buy in grapes and these too are organic and, besides, the wine is certified vegan friendly.

Aromas are of white fruit, including melon. It is light and fresh and those scented fruits continue strongly on the palate. It boasts a bright acidity and a good dry finish. Enjoy it young, as the name implies. Highly Recommended.

Marques de Riscal Sauvignon 2013, Rueda (DO), 12.5%, €12.99 Bradley’s Off Licence

This bottle had just been opened and was on a table about two feet away. Yet, with the tail-end of a cold, I still got the very inviting aromas. Inviting too was the colour: light gold, fresh and clean.

And the wine continued to surprise on the palate. The feel, the flavour, the finish complete a hat trick of delights. Go try it now and then maybe move up the Riscal scale and see what their other Sauvignons have in store. This though is great value and Very Highly Recommended.

The World Atlas of Wine credits Riscal with a key role in the revival of Rueda’s Verdejo. On this evidence, they are doing well also with the Sauvignon, a more recent arrival.

Taste of the Week. A Double Delight

Taste of the Week. 
A Double Delight

Almost panic at lunch-time! The cupboard was bare. Well not quite! The superb Pork and Plum terrine from On The Pig's Back was in the fridge. So what goes with pork only a little apple sauce. And, in a cool place, I just happened to have this terrific organic dry cider, one of the very best, from Highbank in Kilkenny. So, with the sun out, I enjoyed my delicious double Taste of the Week. What more would a man want? Sun, Pork and "Sauce".

Irish Fish - Two Ways. Hederman and Goatsbridge

Irish Fish - Two Ways

Hederman and Goatsbridge

Enjoyed an Irish fish dinner at the weekend, starting with smoked mackerel from Hederman’s and then a main course of fresh trout from Goatsbridge in Kilkenny.

If you want to buy Irish, you have to keep your eyes open and read the labels. That, surprisingly enough, applies to fish as well, not that too many of them will have labels!

Take Sea-bass as an example, a species that is protected here.  According to the fishmonger.ie website, we import wild Sea-bass from France and farmed version from Greece and Turkey. In all, in 2012, we imported (according to BIM figures) some €203 million worth of fish, a staggering 75,000 tonnes (mainly from Norway).

No problem buying Irish fish at your local market stalls but be careful in the supermarket, especially at the fresh fish counter. The Goatsbridge trout is not always sold under that name but the tag on the counter does say Irish farmed trout.

Cobh’s Frank Hederman is renowned for smoking fish. Not just mackerel but also salmon and do watch out as well for his mussels. If using mackerel in your main course, go for the whole fish but as a starter, the fillets (which come plain or coated with chives or chili) are fine. We used the chive one and bought it at the English Market. By the way, the salad and the baby beets both came from Derek’s Green Field Farm stall at the Mahon Point Farmers Market.

Over then to the local Dunne’s Stores for the trout and that was eventually served with seasonal vegetables and new potatoes. The potatoes and carrots were also bought at Mahon, from the Burns farm stall. And if you do call to Sandra and Joe, be sure and get some of their fabulous Vegetable Crisps.

The vegetables, for the trout, were done using Edward Hayden's Prepare-Ahead Vegetable method, detailed in his book Food to Love (pub. 2011). Basically, the veg are cooked separately, then cooled off, and kept in the fridge; take them out close to dinner-time and cook them all together, not forgetting to blanch and refresh! Got that book in the library the other day and it is proving very handy indeed.

Speaking of local, the raspberries for the delicious soufflé came from the back wall. Thankfully, the considerate blackbirds left just enough for us! Very satisfactory meal overall, especially suited to this time of year. Both the trout and mackerel are top notch products and I'd urge you to try them. Each is highly recommended.

Find out all about Frank Hederman and his smokehouse here.

All the details on Kilkenny's Goatsbridge Trout available here.

Both have online shopping.

Summertime Fête at Franciscan Well. Launch of new Farmhouse Ale

Summertime Fête at Franciscan Well

Launch of new Farmhouse Ale

Name this new beer - details below

I took a sip of the new and as yet un-named beer in yesterday's sunshine. And as it made its way on to my palate, my first reaction was to thank the lord, well to thank the lords and ladies of the Irish craft beer movement for bringing this and so many other beer beauties to our bars and homes. The next reaction wasn't as kind as it concerned those mega breweries who have been dumbing down beer for decades.

An inviting appearance and complex aromas are followed by a mouthful of flavour, more malt than hops. Some spice, lively carbonation, brown sugar and that maltiness are all there. Full bodied, It is made in the style of a Belgian Farmhouse Ale and I'm sure any Belgian farm-worker would be happy to down one or two at the end of the day. I know I would. Try it out at its weekend launch in the Franciscan Well.

Details of the first ever Summertime Fête at the Franciscan Well, North Mall.

The multi-award winning Franciscan Well Brewery is proud to announce its first Summertime Fête, which takes place at the North Mall Brewpub in Cork from July 3^rdto 5^th. 

Ahead of the Summertime Fête, Franciscan Well’s expert brewers and flavour masters have curated a bespoke menu of new and unusual beer cocktails using Franciscan Well’s signature beers. The three day showcase will celebrate Franciscan Well’s classic brews along with beer cocktails, a range of limited edition specials, summer beers and ciders, fruit-cups, music and beer and food pairings.

The crew from Pompeii Pizza will also be stoking their pizza ovens across the three days, serving their legendary stone-fired pizza to weekend revellers.

#UnveilOurAle - Farmhouse Ale Naming Competition

Guests at the Fête will also get the chance to sample the new Franciscan Well Farmhouse Ale, a limited edition brew available on draught for the summer months. This ale, yet to be officially named, will be unveiled for the first time at the Fête.

To mark the launch of this exciting new brew, Franciscan Well is running a public competition on its social media channels to name the new Farmhouse Ale, which will be served in the Brewpub across the season. As well as earning the enviable bragging rights of having named a limited edition brew, the lucky winner will win themselves a special pass to the Summer Fête, including food and drinks for them as well as a host of other Franciscan Well goodies.

With a stellar line-up of food and drinks confirmed for the Summer Fête weekend, guests will be able to share in the legendary atmosphere of the Fran Well, while enjoying some of the very best summer craft beers and beers cocktails.

The Summertime Fête will open from 5pm on Friday 3^rd July, and run through Saturday and Sunday from 2pm.

Amuse Bouche

After she and Zeke got back from the market, Lula mixed them each a mojito, a splash of alcohol in Zeke’s, a healthy splash in her own, heavy on the sugar and the mint. Zeke sat on a kitchen stool and watched Lula make dinner. Most nights they ate pizza with frozen crust, tomato sauce from a jar, and mozzarella that, refrigerated, would outlive them both. Sometimes Lula unpeeled tiny ice-dusted hamburgers, which, steamed in the microwave, were surprisingly delicious, surprisingly like a street snack you could buy in Tirana. Bad food made Zeke feel rebellious, which every teenager needed.

from My New American Life by Francine Prose 2011

All the latest from Mark Moriarty's triumph as World Young Chef 2015

Press release

MARK MORIARTY FROM IRELAND IS THE S.PELLEGRINO YOUNG CHEF 2015

He took the glory, emerging at the end of a thrilling competition among 20 of the most talented chefs from all over the world.

The combo Maria José Jordan-Paula Cadematori, representing Latin America, won the two best Best Chef-Designer couple by the votes on Vogue.it. 

Xiao Li, from China, was awarded by Vogue Italia as Best Designer.

                                                                                                      

It all started in Autumn 2014, with more than 3,000 young chefs submitting their applications together with their signature dishes on www.finedininglovers.com.

Last night in Milan, after an exciting full day of competition and a Grand Final event, young Irish chef Mark Moriarty representing the Ireland-UK region has been awarded as theS.Pellegrino Young Chef 2015. He reached the top with Celeriac Baked in Barley and Fermented Hay, Cured and Smoked Celeriac and toasted hay tea, also thanks to the support of mentor Clare Smyth MBE, who has been at his side as guide and advisor.  

Mark emerged among twenty finalists, the world’s most talented young chefs, coming from different areas of the globe after a long and hard selection process.

On the stage with him, Peruvian Maria José Jordan representing Latin America, second in the list with her recipe Immortal Technique: Citrus, Rosemary, Gin, followed by Norwegian Christian André Pettersen, representing Scandinavia, with his recipe East meets West.

Winner of the S. Pellegrino Young Chef 2015, Mark Moriarty said: “I feel extremely proud to have won a competition of this size and this calibre, representing the whole of the UK and Ireland. With my signature dish, I wanted to capture the essence of Ireland and present humble, locally sourced ingredients like celeriac and barley in a unique way. Ireland has a lot of potential to be a food destination and I would like to think that I can play a part in bringing innovation and excitement to the Irish food scene as I progress in my career.”

“I’m excited about this award. I’m also delighted of having been here these days with such wonderful people. It’s great for Ireland and the UK, and in particular for Ireland, to have gained this title of S.Pellegrino Young Chef. I want to thank my mentor chef Clare Smyth for the huge support and precious suggestions she gave me” said young chef Mark.

Mark Moriarty has been elected by an extraordinary jury of seven famous international chefs, also called the Seven Sages: Gastón Acurio, Yannick Alléno, Massimo Bottura, Margot Janse, Yoshihiro Narisawa, Joan Roca and Grant Achatz. 

In this extraordinary experience, S.Pellegrino had at its side a partner like ALMA, the International School of Italian Cuisine, the world’s leading educational and training center for Italian Hospitality (www.alma.scuolacucina.it), that selected the first 10 finalists for each region. Then, during the final phase in Milan, ALMA supported the young chefs and the organization with 25 Trainees, 3 Executive Chef and some of its most notable teachers, chef Giovanni Ciresa, Matteo Berti, Cristian Broglia, Piero Di Turi.

“ALMA is honored to be part of this international event that makes Milan the food&design capital – says Andrea Sinigaglia, ALMA general manager - two italian excellence that are in our school's DNA and that will mark the professional path of these young Chefs. The selection experience was amazing and involved more than 20 ALMA chefs, the organization of everything (ingredients and equipement) has been a great challenge, consistent with ALMA mission and with Expo 2015 aim”.

Thanks to the partnership with Vogue Italia, S.Pellegrino’s ally in its continuos effort to scouting and promoting talents, other important prizes have been awarded. Right before the S.Pellegrino Young Chef 2015 proclamation, two prizes for the Best Chef-Designer couplehave been assigned.

Vogue Italia matched each young chef with an emerging designer, selected through an international scouting. These designers ideated a fashion creation inspired by their partner’s signature dish, thus giving birth to an unprecedented fusion between fine food and style.

The combo Maria José Jordan-Paula Cademartori have been elected thanks to the votes of all the guests attending the event, a parterre de rois made of vips, influencers, chefs, and international journalists. Maria Jose and Paula also won the other couple award, assigned by the web community via Vogue.it, the online edition of the highly renowned and influential magazine, where all the Chefs and Designers creations have been published, enabling food and fashion lovers from around the world to vote their favourite.

Last but not least, Vogue Italia elected the Best Designer, voted by a jury led by Franca Sozzani, Editor-in-Chief of Vogue Italia, Editorial Director of Condé Nast Italia, Global Ambassador against Hunger (WFP), and composed by some of the Italian most influencial names in the field of fashion and design, like Massimo Giorgetti, Ennio Capasa, Alberta Ferretti, Sara Maino, Marlene Taschen, Giò Marconi.

During her speech, Franca Sozzani also announced that the collaboration with S.Pellegrino has been the occasion to to carry out a project to support the World Food Programmme. “We are really greateful to Franca Sozzani and S.Pellegrino for their efforts in figthing together against global hunger”declared Adele Rossetti, Director General of WFP Italia, after the announcement of the donation to WFP. “Their contribution will have a concrete impact on the life of those women - mothers, farmers, teachers and entrepreneurs - that hold the keys for a better future for themselves and their families. Women may be victims of hunger but they are also the most effective solution to combating and preventing it. Support from friends like S.Pellegrino e and Franca Sozzani is then absolutely crucial for WFP’s commitment to promote women’s empowerment.”

Finedininglovers.com, the online magazine for food enthusiasts proudly endorsed by S.Pellegrino and Acqua Panna, provided and will continue to provide foodies exclusive contents about the project, with interviews, signature dishes and other information concerning the young chefs, the fashion designers and the Grand Final in Milan.

Here are the names of the awards winners:

·         S.Pellegrino Young Chef 2015:  Mark Moriarty representing Ireland & UK

·         Best Chef-Designer couple: Maria José Jordan-Paula Cademartori, representing Latin America

·         Best Chef-Designer couple WEB: Maria José Jordan-Paula Cademartori, representing Latin America

·         Best Designer: Xiao Li, from China

Special thanks to: Cantine Ferrari, Electrolux, Giblor’s, Mauviel 1830, Nespresso.

Credits: Alessandro Rosso Group, Filmmaster Events, YAM112003, Ketchum.