Cashel Palace chef crowned Euro-Toques Rising Pastry Chef of the Year 2025

On Sunday, October 12, at the Euro-Toques Celebratory Gala at the InterContinental Hotel in Dublin, Elizabeth Dunphy was crowned Euro-Toques Rising Pastry Chef of the Year 2025, presented by La Rousse Foods.

Mentored by Stephen Hayes of The Bishop's Buttery at Cashel Palace, Elizabeth Dunphy (pictured below) impressed the judges at the prestigious competition finale with a plated dessert and petit fours that celebrated the very best of Irish produce.

The finals of the Rising Pastry Chef competition took place on Monday, 29 September, at Crumlin College, Dublin.

This landmark new competition was created to celebrate and nurture Ireland’s emerging pastry talent - shining a light on creativity, craftsmanship, and the future of Irish patisserie.

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The theme of the first edition, “Classics Reimagined Using Irish Ingredients,” invited pastry chefs to reinterpret timeless desserts through a distinctly Irish lens, honouring the Euro-Toques values of provenance, seasonality, and integrity.

Six finalists from across the country competed in a demanding final that tested precision, technical mastery, and imagination. ero ingredients were Sissy Red Irish apples from The Apple Farm, Co. Tipperary, and fresh Irish blackberries.

The finalists were Joice Da Silva (The Merrion Hotel), Elizabeth Dunphy (The Bishop’s Buttery, Cashel Palace), Samuel Lynch (Coppinger), MollyRose Maher (Ballynahinch Castle), Aengus Moloney (Aniar), and Hilary Quinn (Ballymaloe House) – each mentored by leading Irish pastry professionals. Their creations were judged by an esteemed panel Darren Hogarty (Chapter One by Mickael Viljanen), Paula Stakelum (Red Carnation Hotels/Ashford Castle), Andrew Ryan (Alain Ducasse at The Dorchester, London), Gráinne Mullins (Grá Chocolates) as well as Euro-Toques’s Conor Halpenny (Euro-Toques Ireland), Gareth Mullins (Anantara The Marker, Dublin).

Developed in collaboration with La Rousse Foods, the Rising Pastry Chef of the Year competition reflects the Euro-Toques mission to champion Ireland’s food culture and the next generation of chefs and challenges participants to innovate with local ingredients while honouring pastry tradition. The winner was officially announced at the Euro-Toques Celebratory Gala Dinner on Sunday, 12 October 2025, at the InterContinental Hotel, Dublin.

Also on the night, David Harte was crowned Euro-Toques Young Chef of the Year 2025, presented by La Rousse Foods.

Mentored by Chris Fulham, David Harte impressed the judges at the prestigious competition finale with two outstanding dishes that celebrated the very best of Irish produce.

The talented finalists competing in this year’s finals at Dublin Cookery School were David Harte (The Sea Rooms at Kelly’s), Joseph Quane (Allta), Maaike Venema (The Bishop’s Buttery at Cashel Palace), and Nell McCarthy (dede). Each was challenged to create two original dishes featuring rack and belly of pork from Winetavern Farm (Co. Wicklow), heritage potatoes from Ballymakenny Farm (Co. Louth), and Sissy Red Irish apples from The Apple Farm (Co. Tipperary) – ingredients chosen to reflect Ireland’s rich regional larder.

The elite judging panel featured Michelin-starred chefs such as Mark Donald (The Glenturret Lalique Restaurant, Scotland), Christina Blevins (Row on 5, London), and John Kelly (Lady Helen Restaurant, Mount Juliet), alongside Euro-toques Ireland’s Gareth Mullins (Anantara The Marker, Dublin), Conor Halpenny (Square), and Domini Kemp(Lottie’s).

This year’s theme, “Forgotten Foods: Honouring Ireland’s Larder,” invited young chefs to reconnect with Ireland’s rich culinary heritage by rediscovering ingredients, skills, and traditions that have been overlooked or nearly lost. It was a call to slow down, to cook with intent, and to look to Ireland’s fields, waters, and pastures for inspiration. At its heart, the theme embodies the Euro-Toques ethos: respect for Irish food culture, a commitment to sustainability, and creativity that carries tradition forward into the future.

The finalists were judged across three key areas: execution and work practice, taste and flavour, and presentation. David Harte of The Sea Rooms at Kelly’s impressed the judges with a standout main course of Winetavern farm pork, potato cake, black pudding, cauliflower, blackberry, black garlic a side dish of Mayan gold, cabbage, buttermilk and a dessert of Sissy red apples, skyr, honey, oats showcasing remarkable flair, creativity, and execution.

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As part of this year’s Young Chef of the Year journey, finalists travelled to Tipperary to explore the county’s vibrant network of producers and artisans. The day began at The Apple Farm near Cahir, where Con Traas shared insights into sustainable orchard management, followed by a visit to Tipperary Boutique Distillery, a true “grain-to-glass” operation led by Jennifer Nickerson. At Cashel Farmhouse Cheesemakers, Sarah Furno welcomed the chefs to her family’s creamery, home of Ireland’s original farmhouse blue, Cashel Blue, where they enjoyed a picnic of local produce. The tour concluded at Brookfield Farm on Lough Derg, where Ailbhe Gerrard showcased her regenerative farming methods, heritage grains, and award-winning honey, a model of innovation rooted in sustainability.

The finalists also travelled to Somerset for lunch at Osip, the Michelin-starred restaurant led by chef-patron Merlin Labron-Johnson. Reflecting a true farm-to-table philosophy, Osip sources most of its produce from its own orchards and nearby farms, forages native herbs, and works seasonally and biodynamically, with a menu that evolves daily in response to the land.

The gala dinner, led by Alberto Rossi, celebrated the very best of Irish cuisine with an exceptional lineup of guest chefs. Guests enjoyed canapés by Shauna Murphy (Terre, Cork); a starter by JP McMahon and Attila Galambos (Aniar, Galway); a fish course by Stevie McCarry (Lir); a meat course by Stephen McAllister and Chris Maguire (Spitalfields, Dublin); and dessert by Paula Stakelum (Ashford Castle). The final cheese course, selected by Euro-Toques Ireland, featured Ballylisk of Armagh, Cashel Farmhouse Cheese, Leitrim Hill Creamery, and The Lost Valley Dairy, served with Sliabh Aughty Honey and Tim’s Table Lavosh Crackers.

The menu also highlighted top Irish producers — including Ballymakenny Farm (Co. Louth), Coolea Cheese (Co. Cork), Goatsbridge Trout and Highbank Orchards (Co. Kilkenny), Kelly Oysters (Co. Galway), Lough Neagh Smoked Eel (Co. Antrim), The Apple Farm (Co. Tipperary), Velvet Cloud (Co. Mayo), and Winetavern Farm (Co. Wicklow), showcasing the rich diversity of Ireland’s regional food landscape. Wines were generously provided by JN Wines.

At the gala dinner, Conor Halpenny, ChairPerson at Euro-Toques Ireland, celebrated the importance of connection and collaboration, saying, “Congratulations to David Harte on winning the Euro-Toques Young Chef of the Year 2025, presented by La Rousse Foods. It’s truly inspiring to see so many young chefs, past and present, remain actively engaged with the Euro-Toques community. This enduring spirit of mentorship and togetherness is what keeps Euro-Toques Ireland growing stronger every year. David’s mentor, Chris Fulham, was himself a former competitor, and it’s wonderful to see that journey come full circle – a true reflection of the legacy, passion, and support at the heart of what we do.”

Gareth Mullins, Head of the Young Chef Committee and Executive Chef at Anantara The Marker Hotel Dublin, emphasized the community’s commitment to nurturing future talent:

“A huge thank you to all the chefs, mentors, restaurants, producers, and to La Rousse Foods for their unwavering support. This competition represents the pinnacle of achievement for emerging chefs in Ireland, and seeing another exceptional winner crowned is a proud moment for everyone involved. It’s remarkable to witness how the competition continues to grow year after year, shaping the future leaders of Irish cuisine.”

Darren Hogarty, Head of the Rising Pastry Chef Committee, commented on the overwhelmingly positive industry response to the launch of the new competition:

“Congratulations to Elizabeth Dunphy of the Bishop’s Buttery, a truly deserving winner of this inaugural edition. There is so much emerging talent out there, and we can’t wait to start planning for next year. Each participant brought their own personality and creativity to the table. it was fantastic to see how they interpreted the theme.”

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