NI Hospitality School chefs secure place in Generation Chef National Final after standout performance

The winning team from the Rotary Club Generation Chef competition, are pictured with, from left, Georgie Briota, Business Development Manager at Galgorm Collection, Iris Houston, General Manager, Adair Arms Hotel, Gary Stewart, Judge and Chef Tartine of Distillers Arms, Chad Shaw, Northern Ireland Hospitality School, Samantha Wade, Quinn Merrigan, Northern Ireland Hospitality School, Eddie McGarvey, Judge and Chef at Salt House, Debbie Chestnutt, President of Ballymena Rotary Club and Peter Chestnutt, Ballymena Rotary Club.   

Two rising culinary talents from the Northern Ireland Hospitality School have secured a place in the prestigious Generation Chef National Final, after impressing judges with a locally inspired three-course menu designed around sustainability and seasonality.

The pair, Chad and Quinn, stood out in a competitive regional heat of the all-Ireland culinary competition, earning praise for both technical execution and creative use of local produce. They will now go on to represent the school at the national final later this month.

Young chefs impress judges with locally inspired menu

Generation Chef, organised by local Rotary Clubs in partnership with six leading culinary colleges across Northern Ireland, challenges aspiring chefs to design and deliver a three-course menu for four guests, with a strong emphasis on sustainability and seasonal ingredients.

Competitors were required to present their menus to a judging panel before cooking and serving their dishes for tasting — a process designed to test both creativity and performance under pressure.

Chad and Quinn drew heavily on the provenance of local food, crafting a menu that left a strong impression on judges, particularly in their use of seafood and lamb.

Gary Stewart, Chef at Tartine in the Distiller Arms and one of the competition’s judges, said:

“We were really impressed by the quality of cooking at this level, the execution, the choices, the link to local produce was very strong. The use of seafood and lamb was of a very high standard, and the menus showed real imagination and balance.”

Confidence boost for emerging talent

Winning chefs from the Northern Ireland Hospitality School, Chad Shaw and Quinn Merrigan, pictured with judges, Gary Stewart, Chef Tartine of Distillers Arms and Eddie McGarvey, Chef at Salt House, alongside Ashley Douglas, Operations Director at the Northern Ireland Hospitality School. 

The achievement follows weeks of preparation by the students, who refined their menus and techniques ahead of the competition.

Ashley Douglas, Operations Director at the Northern Ireland Hospitality School, said the experience had been transformative for the young chefs.

“Our chefs have been working hard for the last few weeks, perfecting their menu and skills, which really paid off on the day. Generation Chef was a great opportunity for them to experience designing a full-course menu and producing it under the watchful eye of expert judges.

“The competition was a real confidence boost for our young chefs who performed extremely well under pressure. Experiences like these are invaluable as it will equip them with all the necessary skills and mindset, which they will need for a successful career in the industry.

“We’re very proud of their achievements and are looking forward to competing in the National Final in just a few weeks’ time.”

A growing pipeline of hospitality talent in Mid and East Antrim

Northern Ireland Hospitality School Chef, Quinn Merrigan in action during the Rotary Club Generation Chef competition. 

The Northern Ireland Hospitality School, established in 2021, is a collaboration between three local hotels — Galgorm Resort, Tullyglass House Hotel and the Adair Arms Hotel — with initial funding from The Gallaher Trust.

The initiative was created to address skills shortages in the hospitality sector and to build a sustainable pipeline of future talent.

Since its launch, the school has graduated 230 students across its academies, which cover bar, chef and restaurant service disciplines.

It has also recently secured additional private sector backing and is planning to expand its network of hotel partners across the Mid and East Antrim area.

Eddie McKeever, Managing Director of McKeever Group and Chairman of the Northern Ireland Hospitality School, said the competition success reflects the wider impact of the programme.

“The Northern Ireland Hospitality School has delivered tangible results over the last five years, and our success in the Generation Chef competition clearly demonstrates just how much of an impact the School is having on individuals and the wider economy by providing high-quality training and subsequent employment opportunities.

“We set out to establish the school as a centre of excellence for hospitality training and we’re proud of both, what we have achieved and the reputation we have built.”

High standard recognised by organisers

The competition also drew praise from organisers, with Debbie Chestnut, President of the Rotary Club in Ballymena, highlighting the calibre of talent on display.

“Today we witnessed an incredibly high standard of culinary skill. It is wonderful to see the next generation of chefs showcasing their talent, and what a superb three-course meal it was. Congratulations to all who participated, and I wish Chad and Quinn of the Northern Ireland Hospitality School every success at the National Final.”

National final date confirmed

Chad and Quinn, who also work with the Galgorm Collection and the Adair Arms, will now compete in the Generation Chef National Final on Thursday 30 April.

The event will take place at The Graduate Restaurant at Southern Regional College in Newry, where finalists from across Northern Ireland will compete for the top title.

Further information on the Northern Ireland Hospitality School and its academies is available at www.nihospitalityschool.com.

---

At a glance

• Two Northern Ireland Hospitality School chefs have reached the Generation Chef National Final

• Chad and Quinn impressed judges with a sustainable, locally inspired three-course menu

• Competition challenges chefs to cook for four guests using seasonal ingredients

• Judges praised the “high standard” of seafood and lamb dishes

• School founded in 2021 by three local hotels with support from The Gallaher Trust

• 230 students have graduated across bar, chef and service academies

• Programme expanding with new private sector support across Mid and East Antrim

• National Final takes place Thursday 30 April in Newry