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Winner announced for the Great Boyne Valley Bake Off
Last Saturday, the 15th of June, 10 baking finalists descended on the Ardboyne Hotel for the last round of the inaugural Great Boyne Valley Bake off. Almost 50 people had entered the competition back in April and their task was simple. Bake something delicious using ingredients and products sourced in the Boyne Valley. To help them along the way all entrants had to use Martry Mill Wholemeal flour in their bake.
Last Saturday, the 15th of June, 10 baking finalists descended on the Ardboyne Hotel for the last round of the inaugural Great Boyne Valley Bake off.
Almost 50 people had entered the competition back in April and their task was simple. Bake something delicious using ingredients and products sourced in the Boyne Valley. To help them along the way all entrants had to use Martry Mill Wholemeal flour in their bake.
In the first round, the entrants were asked to bake bread and in the second round, anything but bread. For the ten bakers that reached the final last Saturday they were asked to bake a show stopper- and nobody disappointed. The Judges had their work cut out for them on the day. Gerry Meade of the Meath Chronicle, James Tallon of Martry Mill and Priscilla McGeehan of Boyne Valley Flavours visited all the finalists tables looking for something different, unique, tasty and something that had the bakers own stamp on it.
James Tallon, owner of Martry Mill was in awe of the talent on the day- “Everyone of these bakers are winners. We wish that we could give everyone a prize for the effort that went into it. It was a very hard decision to make”. The winner on the day was Roisin Cullen, a student of Nobber secondary school. Roisin won the competition with an apple and berry crumble that she baked with her own recipie. Second prize went to Chloe Reilly who baked a delicious Carrot cake and third prize to Caragh Smith who baked brown bread.
The Great Boyne Valley Bake off was part of the food series events with Boyne Valley Flavours. This initiative aims to promote local food and drink in our region to locals, domestic and international tourists. While the judges were tallying up their score everyone settled down for a Boyne Valley inspired afternoon tea. Scones made from Dunany flour and Martry Mill Flour, savouries served with Hildas homemade preserves and open sandwiches served with the Big red Kitchen chutneys.
This inaugural event with the Boyne Valley Food Series will no doubt become a very exciting competition every year. Keep an eye on the Ardboyne Hotels facebook page for any updates.
