Head Chef Rob Krawczyk from Brabazon Restaurant retains his title of Best Chef in Leinster 2016 at the Irish Restaurant Awards held in the Double Tree Hotel, Dublin, Monday 16th May 2016.
Held on a Monday night , when many Restaurants are closed or not too busy, the Annual National RAI awards is always a huge event, where Restauranteurs travel the length and breadth of the country to compete, celebrate and congratulate their peers in the biggest industry event in the annual calendar.
Tradition dictates, that the holders of Best Chef in their respective regions from the previous year cook for all of the guests at the awards ceremony the following year. This was no mean feat with 900 guests attending the ceremony on Monday night, but Rob who undertook to cook and serve the Fish Course of the evening was in good company with Eddie Attwell of St Kyran’s Country House Cavan, who was in charge of the opening course, Wade Murphy of 1826 Adare, the Soup Course, Ed Cooney of The Merrion Hotel, Mains, and Jessica Murphy of Kai Café & Restaurant Galway served up a beautiful dessert.
Robs dish was simple but beautiful and proved to be one of the most popular courses on the evening, Pickled Silver Darlings Herring, Velvet Cloud Sheep’s Yoghurt, Ballymakenny Farm Heritage Velvet Potato, Roe, Squid Ink and Wood Garlic.
To top off the evening, Rob had to leave the kitchen to receive the title of Best Chef in Leinster 2016, the title he has deservedly earned for a 2nd year in a row. This is wonderful recognition from his customers, peers and colleagues in the industry itself.
The judging process commences with industry nominations made only by RAI Members, followed by RAI Member and Non-Member Nominees. A Judging Review is undertaken by a National Academy leading eventually to 5 Regional (4 provinces and Dublin) and one overall All-Ireland Winner.
Tankardstown were also in the running for 3 other categories: Best Wine Experience, Brabazon Restaurant; Best Hotel Restaurant, Brabazon Restaurant and Best Casual Dining , The Cellar at Tankardstown.
Rob was joined with other provincial winners, Best in Connaught – Enda McEvoy, Loam, Galway, Dublin – John Wyer , Forest Avenue, Leinster - Rob Krawczyk of Brabazon at Tankardstown House, Meath, Munster - David Hurley of The Dining Room at Gregans Castle Hotel, Clare, Ulster –David Gillmore of James Street South, Antrim.
Having retained his county title of Best Chef in Meath for 2014 and 2015 and now 2016, Rob who has gained terrific critical acclaim from the likes of Ernie Whalley in The Sunday Times (4 /5 for food) and has earned Brabazon Restaurant a place in the top 10 Restaurants of the year, from Gillian Neilis of Sunday Business Post, and Katy McGuinness of The Gloss.
The annual awards ceremony received more than 30,000 nominations in its various categories, “the awards this year have been the biggest, brightest and the best. The RAI national awards are the awards everyone wants to be associated with, and everyone in the industry wants to be a winner” according to Restaurant Association of Ireland President Anthony Gray.
Krawczyk has been at the helm in Brabazon at Tankardstown since February 2014. Since joining Tankardstown, he has introduced an in house smoker and being the son of the well-known Charcuterie expert Frank Krawczyk in the West Cork Slow Food movement, Rob grew up in a house where food was foraged and created from local seasonal produce where possible. A rule he still runs with today and many of the dishes on his tasting menus in particular are based on what is available for fresh picking from the Walled Kitchen Garden and Polytunnels on the Tankardstown estate.
Brabazon Restaurant is open Wednesday – Sunday inclusive from 6pm. Sunday Lunch is offered from 12.30- 3pm. For bookings please call: 0419824621 e:email@example.com or visit www.tankardstown.ie.
Brabazon Restaurant at Tankardstown is a member of the Boyne Valley Food Series who are running a series of events throughout the Summer. Tankardstown’ s next event will be on Thursday 21st July with a Taste of the Estate evening where Rob will create a menu based on produce from the Estate where possible. To book call 041 9824621.