David Harte of The Sea Rooms at Kelly’s in Rosslare, Co Wexford, was crowned Euro-Toques Young Chef of the Year for 2025 last month and here he shares the recipe for the dessert that helped him to win the title.
The theme of this year’s competition was Forgotten Foods: Honouring Ireland’s Larder, with Harte’s menu aimed at showcasing seasonal produce and traditional flavours.
His dessert, a refined combination of Sissy Red apples, honey and oats, was designed to celebrate Irish heritage, simplicity and skill.
“Visiting The Apple Farm near Cahir in Tipperary, where Con Traas shared his insights into sustainable orchard management, was incredibly inspiring.
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