A SEAFOOD Bar chef in Downings has won the prestigious title of Seafood Chef of the Year in the 2023 Georgina Campbell Irish Food and Hospitality Awards.
Tony Davidson of Fisk Seafood Bar beat of stiff competition to take the award.
The citation for the award read; “with top Donegal producers and products – including Mulroy Bay mussels and Scarpello’s famous sourdough bread – name checked on the menu, there’s a real sense of locality at Tony Davidson and Lina Reppert’s atmospheric little seafood restaurant.
“Fisk is very much its own place, so the beautiful seasonal local produce is showcased by Tony and his small team in a way that you won’t see anywhere else. But the Fisk experience is famously elusive. They don’t take bookings and there’s no phone – although you could try by email – you can’t even call and plead for a table. So, get there early and be prepared to queue – no great hardship, as The Harbour Bar next door is delightful.”
This is the 25th year of the Georgina Campbell independent awards which represent the four corners of Ireland and are the country’s longest running food and hospitality awards.
They recognise and honour the standard-bearers in food and hospitality with particular focus, this year, on genuine hospitality, consistency, innovation and good value.
They also pay special tributes to some of the giants of Irish food and hospitality – and the brave newcomers who, against the odds, continue to delight with inspiring new businesses.
“This year suggests a swing away from cities towards rural destinations and smaller towns, possibly reflecting post-pandemic preferences and/or a levelling up of standards. And words like unshowy, consistent, genuinely hospitable, customer-focused, and kind are typical of our nominations,” Ms Campbell said.
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