Transition Year Young Cooks Competition 2025 | Showcasing Boyne Valley’s Future Food Champions

Transition Year Young Cooks Competition 2025 | Showcasing Boyne Valley’s Future Food Champions

January - 27 - 2025

3 min to Read

The final of the Transition Year Young Cooks Competition 2025 Boyne Valley, which took place yesterday at Lismullin Cookery School, was a showcase of the incredible culinary talents of students from across the Boyne Valley.

Hosted and organized by The Centre of Food Culture Boyne Valley, the event celebrated the region’s vibrant food culture and its next generation of chefs.

The aim of this competition is to encourage secondary schools to promote local food, to educate and inform future generations about the importance of supporting our local food industry and to encourage young people to consider a career within the hospitality sector.

Nine schools from Meath and Louth were represented by a team of two students, selected through rigorous in-house competitions. Over the course of two hours, these talented young chefs prepared two courses, each highlighting at least two ingredients sourced from Boyne Valley producers.

Participating Schools:

  • Sacred Heart Secondary School, Drogheda
  • Joseph’s Mercy Secondary School, Navan
  • Our Lady’s College, Greenhills
  • Ardee Community School
  • Eureka School, Kells
  • Loreto Secondary School, St Michael’s, Navan
  • Ballymakenny College
  • Drogheda Educate Together School
  • Boyne Community School

Judging Panel:

  • Tara Walker, Chef and Director of the Centre of Food Culture
  • David O’Brien, Drogheda Institute of Further Education
  • Emma Gill, Boyne Valley Food Development Officer

Additional Assistance:

  • Pauric White, TY Young Cooks Competition Coordinator and instructor of the Commis Chef program in Cavan Institute of Technology.

The judges were highly impressed by the creativity, technical skill, and dedication demonstrated by all participants. Their use of local ingredients beautifully showcased the richness and quality of the Boyne Valley’s food landscape.

A Celebration of Local Food and Talent

The event highlighted the Centre of Food Culture’s commitment to nurturing young talent and promoting sustainable, local food systems. It provided students with an invaluable platform to develop their skills, build confidence, and deepen their connection to the region’s food heritage.

Chef and Centre of Food Culture Director, Tara Walker, said: “This competition is not just about cooking — it’s about celebrating the incredible ingredients we have in the Boyne Valley and inspiring the next generation of food champions. These students are the future of Irish food culture, and we’re so proud of what they’ve achieved today.”

Development Manager at The Centre of Food Culture, Ella Ryan, said: “The TY Young Cooks Competition not only inspires creativity and skill in the kitchen but also encourages young people to connect with the traditions, stories, and local ingredients that make Irish cuisine unique. By supporting programmes like this, we aim to nurture a culture where food is a source of pride, innovation, and a deeper sense of community.”