Risotto Reaps Rewards for Matthew

The SERC community—especially the Hospitality team—is extremely proud of SERC student chef Matthew Beech, who represented Northern Ireland in the UK and Ireland Final of the Riso Gallo Young Risotto Chef of the Year Competition on Monday (2 June), earning a well-deserved joint runner-up position.  

Matthew who is 19 and from Dunmurry, is studying on the Level 3 Professional Chef course at SERC Lisburn Campus. He wins a three-day stage (work experience) at the Italian Embassy in London.  

At the final, held at the Tottenham Hotspur ‘H’ Club, Matthew produced a spring vegetable risotto. Chef judges were drawn from a range of restaurants and businesses including the Italian Embassy in London and the double Michelin-starred Il Luogo in Milan.  

Describing his experience, Matthew said, 

“I got the chance to cook in the H Club at the Tottenham Hotspur Stadium; their kitchens are fantastic!  The judges were very strict, and I was very nervous, but then again everyone was in the same boat. When I was announced as the runner up, I felt amazing when I thought about how many people I’d beaten to get to where I was.  

“I’m buzzing at the thought of getting the chance to go to the Italian Embassy!  When I’m there, I’m going to soak up as much information as possible about how their kitchens run and how I can incorporate their style of cooking into my dish next year. I want to compete again, as I’m determined to finish first!”  

After the final, Jason Morrison, MD Riso Gallo UK commented, 

 “For more than 167 years, Riso Gallo has supplied many of the top chefs across the world. We understand their passion and commitment to their craft, and the years of training they undertake. We launched this competition to help foster and reward the next generation, who can inject personality, passion and creativity into their own vibrant, exciting risotto dish. With over 320 entrants this year, huge congratulations are due to Matthew. He is a great young chef and fully deserved the recognition on the day." 

In the picture:

SERC student chef Matthew Beech, centre, receiving his award from (left to right):  Danilo Cortellini, Consultant Chef ;  Ambassador Lambertini, Italian Ambassador;  Jiri Dvorak, Head Chef at the Italian Embassy; Jason Morrison, MD Riso Gallo UK;  Carlo Preve, owner,  Riso Gallo