CAFÉ Rua’s Scotch Egg has been announced as the Connaught winner in the ‘Eggs for Anytime’ chef competition.
The competition, run by Bord Bia and the Irish Egg Association, invited chefs from around the country to embrace the culinary versatility of eggs and create an eggciting recipe with Bord Bia Quality Assured eggs that would feature on their restaurant menu, outside of breakfast and brunch.
Castlebar-based Café Rua's Scotch Egg is made with Kelly’s Black Pudding and Bord Bia Quality Assured Eggs, and the award was accepted by owner Aran McMahon, who said: “We are very flattered to have been awarded the Connaught winner by Bord Bia. We work with a small army of local suppliers, including Kelly’s Butchers of Newport and Claremorris Free Range Eggs, to bring a delicious and unique flavour to our menu.”
Following a rigorous judging of entries by Bord Bia along with food and hospitality writer, Georgina Campbell, Galway restaurant Kai was the recipient of the overall award for their Pork Ramen with Bord Bia Quality Assured Eggs and four restaurants were selected as the regional runnersup.
Said Maureen Gahan, foodservice specialist at Bord Bia: “It’s very exciting to see restaurants nationwide getting creative with Bord Bia’s Quality Assured Eggs. Not only are eggs nutritious and delicious, they are also hugely versatile and offer both restaurants and consumers a great value alternative for a lunch or dinner menu offering.”