Programme of Events

Schedule | World Irish Stew Championships | Street Carnival | Artisans Market
Junior Master Chef Competition | Cookery Demonstrations | Restaurant & Hotel Deals
Só Sligo Photographic Competition

World Irish Stew Championships

Do you have the ‘S’ Factor?

Do you think your Irish stew is hard to beat? Is it so damn delicious that your friends and family beg you for the recipe? Are you a professional chef who thinks your stew is award winning? If so, then you might just be the ‘World Irish Stew Champion’. Oh yes, it really could be you! This contest is global, so expect a gastronomical ‘cook off’ on the 19th of March!  The judges are more scrupulous than a hungry Simon Cowell so get practicing now.

How to Enter

To enter please email your own details, including whether you’re amateur or pro, and your special recipe to info@sosligo.com

Closing Date: Friday, 26th February 2010.

Terms and Conditions

  1. An ‘Amateur’ chef is defined as a person who has NEVER  been employed as a professional cook in any capacity.
  2. A ‘Professional’ chef is defined as someone who IS, OR HAS EVER, been employed as a professional cook.
  3. ‘Employment’ denotes work in return for monetary gain.
  4. Entrants will submit recipes for their proposed stew, along with appropriate side dish of their choice, via email to; info@sosligo.com or by post to;
    Joe Shannon
    Executive Chef
    Radisson Blu Hotel
    Ballincar
    Rosses Point
    Sligo
  5. There will be a total of ten finalists selected, for each of the Amateur and Professional competitions, as chosen by the World Irish Stew Championship’s panel of professional judges based on submitted recipes, to be invited for the ‘Cook-Off’ to take place on Friday 19/03/10.
  6. Amateur Competition will commence at 10am.  Professional Competition will commence at 2pm.  Both competitions will be staged at St. Angela’s College, Lough Gill, Sligo.
  7. Judge’s decision is final.
  8. All photographic and PR related material will be the property of the organizing committee of SÓ Sligo.
  9. There is no charge for entry of either competition.
  10. One entry only per person
  11. Meat and potatoes only will be provided by organising committee.  Remainder of ingredients to be supplied by competitor.
  12. Crockery, cutlery, cooking utensils and knives must be provided by competitors.
  13. The organising committee will not be liable for loss or damage of competitor’s belongings.
  14. Finalists must register 1 hour prior to start of competition.