A CHEF at Baltimore’s Mews has been announced Euro-Toques Young Chef of the Year Jack Lenards, who is mentored by Ahmet Dede, at the restaurant which was recently awarded its first Michelin star took the title amid stiff comptition.
Six finalists were requested to devise two original dishes, inspired by seasonal produce including Irish venison and a selection of raw milk cheeses. Consistently working to strengthen the relationship between chefs and producers, Euro-toques chose the 2018 competition to support the raw milk cheese campaign and champion Irish cheeses.
To produce their two innovative, interesting and accomplished dishes the young chefs had 2.5 hours of focused cooking and each of them was marked under three separate headings – execution and work practice, taste and flavour, and presentation.
Jack produced a main course of roast loin of sika deer with barley risotto and douglas fir double IPA and a dessert of poached apple, tawny cider sauce and grated young buck cheese, impressing the judges with their flair, imagination and skill in execution.
As part of his prize Jack has won the opportunity of a stage with judge chef Liam Tomlin in his four restaurants in Cape Town, South Africa.