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What a year it’s been. And it’s not over yet.

Today I sent off one of the biggest edits of my career. A lot of work, a huge milestone, and something I’m very proud of.

I was chatting to my brother this morning, telling him I’d reached a milestone (he’s a project manager, I learned that phrase from him!) and was already thinking about everything else I needed to do. He reminded me that sometimes it’s important to stop and take stock. Wise words from the birthday boy. Happy birthday, Hylton 🎉

And I realised I’m not particularly good at that.

I think I’ve spent so much of this year looking at what still needs to be done that I’ve barely stopped to look at what’s already happened.

It’s been an extraordinary year. Exhausting at times, overwhelming at others, and probably the hardest, most fulfilling year of my career so far.

And it’s only October.

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Eurotoques Ireland Celebratory Gala Dinner 2026

I was honoured to have been trusted with documenting this important @eurotoques_ireland event at @intercondublin which saw some of the best chefs in our country gathering under one roof.

In the kitchen I witnessed a lineup of extraordinary talent working together to implement diverse visions as part of a unique, collaborative menu, while outside in the dining room the winners of the Young Chef of the Year and Rising Pastry Chef of the Year were being announced.

The whole event served a reminder to me as to why I love food and hospitality. I witnessed a fluid, morphing brigade, everyone playing their part and rowing together in one direction. The hallway lined with expectant servers.

An event like this showcases the chaos and majesty of the kitchen in a concentrated way. They create an interesting tension and energy for me. I am overwhelmed by wanting to capture the moment with my camera. Then I want to throw it from me and jump on the line, helping to plate.

Pictured:

Main Course - BBQ Skeaghanore Whole Duck, VIN Jaune, Girolles, Broccolli & Salsiccia by @dafricano of @restaurantlignum

Canapès - Rissole, Vinegar, Vadouvan

Dunany Rye Cracker, Crab, Lemon, Dill

Garryhinch Mushroom Tart, Smoked Mushroom Hummus, Pickled Mushrooms

Gougère, Cloonbrook Cheese Custard, Chives

By @_davidharte of @thesearooms_kellys

Snacks - Hakka Style Salt-Baked Chicken, Oxtails, Black Pudding Rice Crisp, Ginger, Beetroot Gel by Alex Zhang of @bigfanbao

Starter - Tamal de Masa Colada - Dexter Beef in Coloradito Mole, Tomato Caldillo, Lime-Pickled Onion, Sesame, Pepita, Micro Parsley by @lily_ramirezforan of @picadomexican

Fish Course - Atlantic Cod, Liquorice, Hibiscus, Kohlrabi by @killian.oisin.walsh of @bastible_restaurant

Sweet Course - Chocolate Crèmeux, Beetroot and Blackberry Purée, Honey Vinegar Jelly by @lalii.g of @gloversalley

Lastly I would like to offer my congratulations to everyone involved. To the nominees @flowerbudds @_simone_tamilio_ Shannon Caulfield @adecourval @sam2.nourse and winner @jack.rice1 / @aoife.c44 @pastryalenka @francescakearns @mashacampbell and winner @official_aengus

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Churn Supper @restaurantmyse in support of British farming. Excellent day with excellent people. Shout out to @randjyorkshiresfinest for supplying me with some excellent veal for the main course!

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03/10/26 Lignum
- Lignum
- Camomile | Shrimp | Apple
- Ginger | Brown Crab | Pumpkin
- Black Garlic | Venison | Attica
- Tomato | Pizza | Ricotta
- Caciocavello | Tomato | Anchovy
- Sweetbread | Vitello Tonnato
- Smoked Tomato | Tubettini | Mackerel
- Broddo
- Yellow Pepper | BBQ Lobster & Parsley | Risotto | Preserved Dairy
- Chestnut | Venison
- " Costiera Amalfitana"
- Chocolate | Cashel Blue | Coffee
- Petit Fours

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‼️BOOK YOUR TICKET‼️ for the annual Euro-Toques Celebratory Gala Dinner 2026, which will take place on Sunday 11th October 2026 at The Intercontinental Hotel, Ballsbridge, Dubin 4
Drinks Reception: 5.30pm | Dinner: 7pm

Join us for a very special evening as we announce the winners of the Euro-Toques Young Chef of the Yearand New Rising Pastry Chef of the Year competitions presented by La Rousse Foods – celebrating this year culinary talent.

Cooking at the gala this year, we welcome an exceptional team of chefs:

🔺David Harte - The Sea Rooms at Kelly’s Resort Hotel & Spa, Co. Wexford @_davidharte @thesearooms_kellys

🔺Alex Zhang - Big Fan @bigfanbao  
🔺Lily Ramirez-Foran - Picado Mexican, Dublin @lily_ramirezforan @picadomexican  
🔺Killian Walsh - Bastible, Dublin @killian__walsh @bastible_restaurant

🔺Danny Africano - Lignum, Co. Galway @restaurantlignum  
🔺Lali Gonzales - Glovers Alley, Dublin @lalii.g @gloversalley

The gala dinner brings together chefs from all corners of the country, giving you the opportunity to experience their cooking around one table, in one unique menu that celebrates Irish food, and showcases the artisan producers and makers who are at the heart of the community.

We’ll be joined by two very special international guests: Rafael Cagali of Da Terra and Maca de Castro of El Jardín in Mallorca, President of Euro-Toques Spain.
Our guest MC Paul Flynn will take to the stage alongside veteran Domini Kemp, with plenty happening throughout the evening.

Tickets: €165 (members) | €185 (non-members)

This year is particularly special as Euro-Toques celebrates its 40th birthday. The event will be filmed for an RTÉ documentary, due to air around Christmas 2026.

Join us at the table and be part of an exceptional, intimate evening surrounded by food-minded people, great chefs, and incredible food and drink.

To book, please contact office@euro-toques.ie or DM

We look forward to welcoming you to an evening of outstanding food, networking, and celebration!

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Let’s cook.

@restaurantlignum

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BBQ lobster claw |
Pine nut sauce
Pickled Coriander seeds
Oil made from wild roses

Stoneware small bowl ∅7cm
Ice bath medium bowl ∅12cm
White glaze 1260°C

Restaurant | @restaurantlignum
Tableware | @ceraymic

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Last week, I spent a day at Lignum restaurant, from prepping to service. It was incredible to be included and also to watch the whole process. The amount of effort and creativity they put into the menu and the dishes is incredible. It’s always great to be around such creative and passionate people, I found the whole experience really inspiring. From the food I‘d never heard of to all the service details, every aspect has to be flawless to create such a high end experience for every customer. The space they’ve built is so peaceful and elegant, the dining area, garden, and kitchen. It also felt unreal to see my own tableware being used and served in such a high standard environment. It‘s been a pleasure working with Danny, Molly, and the Lignum team, and thanks again for choosing CERAYMIC as your restaurant tableware.

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Had a wonderful anniversary lunch in the very special @restaurantlignum - amazing food, wine, ambiance, service and setting 👏🏻⭐️⭐️⭐️⭐️⭐️ comes highly recommended #foodlovers #foodie

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had a fantastic meal recently at @restaurantlignum in Galway that I haven’t stopped thinking about - so different, so delicious!

*ft. some of my worst filming skills, was enjoying myself too much

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champagne or guinness? we had both 💁🏼‍♀️

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we had the most gorgeous evening at Lignum - meaning wood in latin, representing the restaurant’s cooking style of open wood-fired flame cooking. Their kitchen garden is stunning. Their food is cooked and presented beautifully, with a rustic and authentic essence to everything they put in front of you. We’re 2 happy, (and very satisfied,) girlies.

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