Robbie Millar Scholarship Launched
The Robbie Millar Scholarship was launched on Tuesday 16th January 2007 at the Clandeboye Estate. The Robbie Millar Scholarship has been set up in memory of the late Robbie Millar, founder of the award winning Shanks restaurant.
Robbie was one of Ireland’s finest chefs and an inspiration to those who knew him and those who had the opportunity to work with him. The scholarship will be supported by some of Britain and Ireland’s finest Chefs and leading figures from the wine world including Richard Corrigan, Paul Rankin, Michael Deane, Nevin Maguire, Nigel Haworth, Sean Hill, Robert McDonald and Nick Nairn, all of whom were close friends of Robbie’s. Jane Boyce, Master of Wine and distinguished writer and broadcaster will be joined by Dr Paul Megarity and James Nicholson Wine Merchant to judge the food and wine selections on the day. The organisers are grateful to Lady Dufferin of Clandeboye Estate for the generous support she is providing to the scholarship.
Ireland boasts some of Europe’s top chefs and Robbie was revered by his peers. During his award winning career, Robbie was commended by many leading critics. Matthew Fort, food critic at The Guardian wrote: "Millar has a serious talent'. Max Davidson from the Telegraph reviewed his restaurant as "One of the finest restaurants in the Province" and Nicola Jeal, Editor, Elle Magazine described his cuisine as "Probably the best food I have eaten outside London in a long while."
A Michelin Star and 3 AA Rosettes holder, Robbie Millar was renowned for his modern European cuisine featuring the best of well sourced Irish ingredients plus regular deliveries from Rungis Market in Paris. Combined with an award winning wine list and excellent service led by his wife Shirley, Shanks was quick to establish itself as one of Ireland’s very best restaurants.
Shirley Millar said she felt this scholarship was a fitting tribute to her husband:
Robbie was always looking out for new talent and very supportive of the catering colleges in Northern Ireland
"Robbie was always looking out for new talent and very supportive of the catering colleges in Northern Ireland. Only the best was good enough for him and this determination to achieve excellence rubbed off on the many young chefs who worked with him down through the years. I am very proud that his name will live on in what I think is the finest culinary scholarship ever to come out of the island of Ireland. Robbie inspired everyone he met and it is my deep desire that his memory will inspire young Irish and British chefs for many years to come."
The Robbie Millar Scholarship will open up a search for the best of the best on the island of Ireland and Great Britain. Winning the scholarship will be a life changing experience for the lucky chef and will open up a wealth of opportunities.
County Down award winning wine merchant James Nicholson is calling upon all young talented chefs in Britain and Ireland to participate in this world class scholarship:
“If you are a chef aged 23 or under on 27th March 2007 you could win, among other prizes, a perpetual sculpture designed by Ross Wilson, plus a stage with Richard Corrigan at a 1-star Michelin establishment; a stage at the famous River Café in London; a stage at Château Vignelaure en Provence and a magnum of Billecart. The training that will be on offer, coupled with the constant support from the world’s finest chefs and wine producers is what really makes this scholarship world class.”
To obtain your application form, simply send a stamped addressed envelope to “Robbie Millar Scholarship Competition”, c/o Weber Shandwick, 425 Holywood Road, Belfast, BT4 2GU and you will receive your form. The deadline for completed entries is 23rd February, 2007.
Eight finalists will be chosen by a panel of expert judges, including Richard Corrigan, Nevin Maguire, Paul Rankin and Robert McDonald, to attend a cook off at the East Tyrone College in Dungannon on 27th March 2007. Finalists will be required to cook a three course meal, using some of Robbie’s favourite ingredients including Hand Dived Scallops, Kettyle Dry aged Irish beef fillet and Valrhona Chocolate.
