Think Kellogg’s cereals are best served in a bowl with icy cold milk? Well on Wednesday the 14th, at a one-off breakfast event at Dublin’s Michelin starred l’Ecrivain restaurant, four top GAA players traded in their jerseys for aprons to prove that there can be so much more to everybody’s favourite boxed breakfast cereal.
At the event which was designed to celebrate the start of the Kellogg’s GAA Cúl Camps, the stars who took to the stoves were Mayo footballer Lee Keegan, Tipperary Hurler, Seamus Callanan, Wexford Camogie player, Kate Kelly and Ladies Gaelic footballer, Caoimhe Mohan
Each contestant was appointed a mentor from the l’Ecrivain kitchen and had to prepare a breakfast dish for guests and a panel of judges.
The breakfast dishes were devised by the l’Ecrivain team, all of which creatively incorporated classic Kellogg’s cereals.
Kate Kelly prepared Wholemeal Cúl French Toast, Caoimhe Mohan dished up Berry Burst Crunch, Lee Keegan whipped up Rice Krispies Pancakes and Seamus Callanan put his culinary skills to the test, prepping Kellogg’s Krispie Kippers.
The judging panel was made of up of former Celebrity MasterChef contestant, Yvonne Connolly, renowned chef Edward Hayden, Kellogg’s nutritionist, Laura Street, and Sligo Footballer, Charlie Harrison. The dishes were judged on presentation and nutritional value.
Footballer Lee Keegan took the title when he impressed all of the judges at with his Rice Krispie Pancakes breakfast dish.
Kellogg’s GAA Cúl Camps are for children aged 6 – 13 years who can enjoy a week of on-the-pitch action learning new skills, making new friends, being active and having fun during the school holidays in July and August. For more information, www.kelloggsculcamps.gaa.ie.