One of our leading chefs brought a taste of Northern Ireland to the Middle East last month during a special cooking trade mission.
The aim of Michael Deane’s trip to Dubai was to educate hospitality students from across the globe on Northern Irish food.
“I believe that Northern Irish cooking is now among the best in the world and I was delighted to be asked to go to Dubai and showcase our fantastic local ingredients and dishes to international students,” said Michael.
“The aspiring chefs are some of the brightest young talents I’ve seen and I hope their taste of our food inspires them to go on to great things.”
The event, organised by British tableware supplier Churchill, celebrated hospitality in a unique event for leading figures in Dubai. Students from Spain, Sweden, Dubai and beyond all had the chance to cook under Deane who used local ingredients.
Portavogie crab, Lough Neagh eels, Strangord Lough scallops and smoked salmon from Walter Ewing were all specially flown in to Dubai for the event, which was part of a Gastronomy Fortnight competition at the Emirates Academy where students were judged on their culinary skills.
The victorious student will win a trip to London where they’ll see how some of the world’s biggest hotel kitchens operate before flying to Belfast where Michael will take the student on a tour of the Deane’s group of restaurants.
“Educating students and showcasing Northern Irish food are two things I’m incredibly passionate about and it was great to visit the Emirates Academy to help educate the chefs of tomorrow with some of our local delicacies. I’d like to wish all the young chefs well in the competition and I’m looking forward to welcoming the winner to Belfast in the coming months.”
The menu dished up by Michael and the students at the Emirates Academy:
Portavogie Crab Jelly, Vichyssoise of Shankill Road Smoked Salmon, Bread of Potato
Strangford lough scallops, Armagh Apple & Lough Neagh Eel
Rhubarb & Champagne Sorbet
Cannon of County Down Lamb, Champ Shank Potato, Young Carrots, Rosemary
Milleens, Sage & truffle ‘Fondant’ Spiced Apricot Chutney
Wheaten Bread & Sultana Parfait, Buttermilk & Lemon Curd Pannacotta, Guinness Jelly & Blanc-Mange Oat Granola