OMAGH native Shirley Millar has set up a cooking scholarship in the memory of her late husband Robbie Millar, founder of the award winning Shanks restaurant.
Robbie, who tragically died last year in a road traffic accident, was regarded as 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, Nevin Maguire, Nigel Haworth, Sean Hill, Robert McDonald and Nick Nairn, all of whom were close friends of Robbie's.
Shirley 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.
"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."
BEST
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.
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 March 27.
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.
