Local Food & Foraging Crowns Young Wicklow Chef A Winner

Donal Byrne's Wicklow Rabbit Risotto is a celebration of rural living, honest ingredients and flavours of the land.

A young Wicklow chef has moved a step closer to working in Michelin-starred kitchen.

Donal Byrne secured a place in the grand final of the Young Risotto Chef of the Year competition after winning the Irish heat.

The 22 year old impressed judges with his Wicklow Rabbit Risotto titled ‘Bog, Field & Hedgerow.

Donal's dish stood out among a competitive field of young chefs, showcasing creativity, technical skill, and a strong commitment to sustainability.

Speaking after the win, Donal explained:

“I live in Wicklow, known as the Garden of Ireland, where the landscape shapes how I cook. Foraging wild ingredients inspires my dishes. This rabbit risotto reflects that connection, using the whole animal for depth and character"

The student of SETU Waterford added:

"Nettle and watercress bring freshness, while herbs, mustard, and apple balance richness. It’s a celebration of rural living, honest ingredients and flavour of the land."

The grand final of the Riso Gallo UK and Ireland Young Risotto Chef of the Year competition takes place in London this weekend.