The theme for this year’s competition was “Cook Local, Act Global”, inspired by the unrivalled quality ingredients right on our doorsteps and sustainable cooking. Students were asked to prepare a creative and distinctive menu of two dishes of their choosing that use as many locally sourced ingredients as possible. For starters, Cloe prepared seared Kilkeel Scallops followed by a dish that featured Castle Leslie Estate Venison Loin. Cloe was assisted on the day by Aditya Dohle from Cloe's class. Cloe is from Carrickmacross, Co Monaghan and works part time as a starter chef at Castle Leslie Estate. Cooking has always been a passion of hers and she considers herself lucky to have been given the opportunity to work with the fantastic team at Castle Leslie.

Find out more information on the BA in Culinary Arts degree