Buoy and Oyster chef reaches Irish Food Board’s shortlist

A Thanet head chef is celebrating after being shortlisted in Bord Bia’s (the Irish Food Board) Best Dressed Irish Oyster Competition 2019.

Craig Edgell from Margate’s Buoy and Oyster took part in a tense live final at Wright Brothers, Battersea Power Station in London.

Although Craig did not scoop a top place he made the final shortlist of 12.

He impressed the demanding panel of judges, including critically acclaimed chef Henry Harris, professional ‘ostrelier’ and founding director of The Oyster Lady, Katy Davidson, and Catherine Hanly, Editor at Hot Dinners, with a dish that they praised for its great taste and delicate flavour.

Craig competed in the hot oyster category against chefs from leading restaurants including Chamberlain’s of London, The Oyster Shack in Devon, Myrtle and Fish Market, London. His dish, ‘Korean BBQ’ comprised of crispy Irish oyster, barbeque sauce, kimchi and coriander. Craig’s creation celebrated Asian flavours and managed to take fourth place.

This year’s competition was particularly tough, leaving the judges unable to name a single winner. Instead, Dean Parker from Darby’s and Simon Lamont from Seabird, London, took the crown of Best Dressed Irish Oyster 2019 and were awarded with a trip to Ireland to visit the country’s leading seafood producers who supply high-end restaurants throughout the UK.

Donal Denvir, General Manager at Bord Bia added: “Irish oysters have long been hailed as some of the best in the world, with every region in Ireland producing their own unique variants. It’s great to have this opportunity to celebrate such a staple Irish food each year and it’s always a pleasure to see the creativity and expertise that’s on display on the day. This year’s competition really set the bar high and we were overwhelmed by the number of entries that we received from some of the UK’s top seafood restaurants.”

The 12 Best Dressed Irish Oyster finalists

Hot Category

1. Pavel Kobzaruk, Demi Chef De Partie, Myrtle
2. Simon Lamont, Head of Raw Bar, Seabird
3. Max Masahi, Head Chef, Chamberlain’s
4. Craig Edgell, Head Chef, Buoy and Oyster
5. Joginder Dham, Head Chef, Fish Market
6. Douglas Grigg, Senior Sous Chef, The Oyster Shack

Cold Category

7. Dean Parker, Head Chef, Darby’s
8. Mark Taft, Executive Chef, The Inn at South Stainley
9. Richard Hards, Head Chef, Bonnie Gull
10. Gina Hopkins, Head Chef, Wright Brothers
11. Alexandru Stan, Chef, Bentley’s Oyster Bar & Grill
12. Douglas Grigg, Senior Sous Chef, The Oyster Shack