Skip to main content


Belfast Met Students Impress at Top Culinary Events

Fishand Dish Lrg

This week Belfast Met students have been impressing professionals across the catering and hospitality industry in not one but two events. In celebration of UK Seafood Week NVQ Level 3 Professional Cookery students Connor Bradley and Isis Palamine competed against 5 Northern Ireland colleges in the Big College Seafood Cook Off. Isis scooped the Chef’s Choice Award as one of the most promising future chefs in the competition.

The winning, locally sourced, dish was prepared, cooked and adjudicated at the Mourne Seafood Bar Belfast along with the guidance of their allocated chef mentor, Andy Rea of Mourne Seafood Bar. Notable culinary mentors included Stephen Jeffers and Wayne Carville of the Mourne Seafood Bar and Cookery School, while Danny Millar of Balloo Inns, Paula McIntyre of Radio Ulster and Raymond McArdle of Maisons Restaurant. All the competing colleges served their meals at a dinner for government and influential names in the culinary industry.

Connor Bradley experienced another career enhancing experience at the Hospitality Exchange Industry Chef Conference at the Europa Hotel, in which he had the opportunity to assist two top Michelin star Chefs, Dannie Barry (Deanes EIPIC Belfast) and Ollie Dabbouse (Dabbouse, London) on stage in front of a large industry based audience. Both events are an integral part of developing their culinary experience and building their reputation with leading chefs. However Connor and Isis would not have had the opportunity to participate without the training staff of Belfast Met. Thomas Turley, Belfast Met Lecturer in Culinary Arts said – “I am very proud of Connor and Isis’s achievements, they have practiced their Belfast Met culinary training and they have demonstrated their creative side, which is essential for any chef to succeed in the business. Competitions and conferences are an ideal way for Chefs to raise their profile and network with leading professionals and that is why we encourage all of our catering students to step up and take part in them.” 

< view all news items