Skip to main content
9th October 2019

UK’s Best Dressed Irish Oyster Competition announces finalists

Written by: Edward Waddell
Bord Bia, the Irish Food Board, has announced the 12 finalists for the Best Dressed Irish Oyster Competition which returns for its third year on 14 October 2019.

Entrants were tasked with submitting a hot or cold written recipe for a plate of 12 Irish oysters. Twelve chefs have advanced to the final where they will be involved in a live head-to-head competition at Wright Brothers Battersea Power Station in front of the judges.

This year’s winner will receive the title of ‘Best Dressed Irish Oyster 2019’ and a trip to Ireland to meet some of the country’s leading seafood producers. The judges will be looking for ‘immaculate presentation, stand-out flavour and creativity’ from the finalists.

Donal Denvir, general manager at Bord Bia, said: “Irish oysters are known the world over for their unrivalled taste and quality credentials and it’s fantastic to celebrate them each year through the Best Dressed Irish Oyster Competition.

“Each year, the competition continues to build momentum and I am very much looking forward to seeing the creativity, passion and expertise on show at the live final. Best of luck to all involved!”


Hot Category finalists:

  • Pavel Kobzaruk, demi chef de partie, Myrtle
  • Simon Lamont, head of raw bar, Seabird
  • Nathan Richardson, head chef, The Guinea Grill
  • Craig Edgell, head chef, Buoy and Oyster
  • Joginder Dham, head chef, The Fish Market
  • Douglas Grigg, senior sous chef, The Oyster Shack


Cold Category finalists:

  • Dean Parker, head chef, Darby’s
  • Mark Taft, executive chef, The Inn at South Stanleigh
  • Richard Hards, head chef, Bonnie Gull
  • Gina Hopkins, head chef, Wright Brothers
  • Michael Lynch, head chef, Bentley’s
  • Douglas Grigg, senior sous chef, The Oyster Shack