Oliver Lacey, aged 19 from Lledrod, Ceredigion, took the runner-up prize in the Riso Gallo UK & Ireland Young Risotto Chef of the Year 2024, and has completed his work experience prize – working with Danilo Cortellini at The Italian Embassy in London.
Oliver said;
“I am honoured to have had the opportunity to complete an enjoyable work experience stage at the Italian Embassy, London. Meeting so many interesting people and working alongside excellent chefs has been truly inspiring. I am immensely grateful to Riso Gallo for providing this unique opportunity, which has enriched my professional journey tremendously. I would like to thank everyone involved including Coleg Ceredigion, Aberystwyth.”
Danilo Cortellini added;
Oliver, a student at Coleg Ceridigion, wowed the judges with a Wild Mushroom Risotto, with pickled beach mushrooms, local samphire and shaved Caws cenarth style parmesan cheese.
Thirteen regional finalists competed in the cook-off at the Tottenham Hotspur Stadium on the 10th June, judged by a selection of top professional chefs.
Jason Morrison, MD Riso Gallo UK commented;
“For over 167 years, Riso Gallo has supplied many of the top chefs across the world with Italian rice of the highest quality. 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 200 entrants this year, our UK & Ireland Young Risotto Chef of the Year has gone from strength to strength.”
The final judging panel included chair of judges Mark Reynolds, Executive Chef at Tottenham Hotspur Stadium; Danilo Cortellini, Consultant Chef, Jiri Dvorak, Head Chef at The Italian Embassy, Adriano Cavagnini, Executive Chef at Bvlgari Hotel London; Fabio Pisani from Il Luogo Aimo e Nadia in Milan; Davide Degiovanni Head Chef at 5 Hertford St; Francesco Dibenedetto, Chef de Cuisine Brooklands at the Peninsula Hotel, in London and food journalist Barney Desmazery. With Consultant Chef, Clive Howe as the chef co-ordinator on the day.
It is the seventh year of the competition, aimed at young chefs aged 17-23 years, who are either in education or starting out in their professional careers.
Riso Gallo, the first international brand in the sector to have produced rice from sustainable agriculture, is supplying Tottenham Hotspur Stadium with its range of sustainable rices for use in their catering facilities.
Tottenham Hotspur was named the Premier League’s greenest club following a study carried out by the UN-backed Sport Positive Summit, with a range of sustainable measures implemented across their operations.
Riso Gallo’s UK & Ireland Young Risotto Chef of the Year 2024 is supported by the Craft Guild of Chefs, Koppertcress, Essential Cuisine, Chef & Restaurant Magazine, Masterchefs GB, Filippo Berio and RAK Porcelain.
Feature image: Danilo Cortellin and Oliver Lacey at The Italian Embassy
