Moyvane chef in Euro-Toques final for second year in a row

Photo: Marian O'Flaherty The diet of the Blasket Islanders has inspired a young Kerry chef who’s in line to receive a chef of the year award for the second year in a row. 26-year-old John Fitzmaurice’s butter-poached monkfish and crispy cod cheek with seaweed salt, seaweed oil and fermented garlic, was inspired by his writer father, Gabriel, who’s writing about the Blasket Islands. This is the second time the Moyvane native, who works in Moloughney’s in Clontarf, has made it to the final five in the Euro-Toques Ireland competition. He says he’s determined to win this year. [audio_player src=””]