A Donegal restaurant has been announced as the Ulster Winner in the ‘Eggs for Anytime’ Chef Competition.

The Lemon Tree in Letterkenny was the recipient of the Ulster Award for its Confit Irish Duck Leg with Fried Egg and Crispy Onions.

The award was accepted by Head Chef, Christopher Molloy.

He said: “We have a real passion to source local and sustainable produce for our restaurant. Castle Free Range Eggs are a really important supplier for us in providing Bord Bia Quality Assured Eggs. Our goal is to showcase our county for not just it's breathtaking scenery but also it's unparalleled produce so we are really delighted to me recognised in the competition.”

The competition run by Bord Bia and the Irish Egg Association invited chefs from around the country to embrace the culinary versatility of eggs and create an eggciting recipe with Bord Bia Quality Assured eggs that would feature on their restaurant menu, outside of breakfast and brunch.

Following a rigorous judging of entries by Bord Bia along with food and hospitality writer, Georgina Campbell, Galway restaurant Kai was the recipient of the overall award for their Pork Ramen with Bord Bia Quality Assured Eggs and four restaurants were selected as the regional runners up.

Café Rua in Castlebar was awarded the Connacht regional winner for their Scotch Egg made with Kelly’s Black Pudding. Viewmount House in Longford was crowned Leinster winner for their Six Minute Egg and Jerusalem Artichoke. The Blue Haven Hotel in Kinsale, Co. Cork, was the regional winner in Munster for its Shakshuka, eggs poached in a spicy tomato based sauce.

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