Millbrook chef Gerard in final spot at World Pesto Championships

Millbrook chef Gerard in final spot at World Pesto Championships

1 November 2017

MILLBROOK Lodge Hotel chef Gerard Sands certainly knows his way around a pestle and mortar.

In fact, he is such a dab hand with the classic grinding tool that he is off to Genoa on St Patrick’s Day next year to compete against 99 other chefs in the final of the World Pesto Championships.

The Killough man, who heads up a team of seven chefs at the Ballynahinch hotel, made it through to the final of the competition and will be hoping the luck of the Irish rubs off on him next March when he aims to impress the judges with a sumptuous Genoese sauce.

The Northern Ireland heat of the world championships was held recently in the magnificent surroundings of the Drawing 

Office function room at the Titanic Hotel in Belfast where many of the designs for the world’s most famous ocean liners, including RMS Titanic, were designed.

Setting out to create his own impressive creation during the Northern Ireland heat, the judges were mightily impressed, with Gerard booking his place in the world final where he is hoping to be crowned champion.

It will not be an easy task, but Gerard is eagerly looking forward to the challenge and plans to bring his A game to Italy.

Machinery is forbidden in the pesto making competition and all the ingredients are provided fresh on the day, just as they were during the Northern Ireland regional final. Competitors have to stick to the age-old recipe which uses oil, basil, garlic, pine nuts and salt.

The quest for perfection is such that Roberto Panizza, one of the judges who will help decide who is crowned world champ in Genoa next year, was at the Titanic Hotel for the recent NI heat and brought along authentic Italian salt for the competitors.

In the final of the Northern Ireland heat, Gerard was up against 10 finalists, but ten times that number will be battling for the world title and the Millbrook chef will have his work cut out making a truly authentic pesto in the Italian’s back yard.

“There have been heats all over the world to select the finalists, with chefs from as far away as the United States, New Zealand and Australia heading to Italy for what will be a tough, but unforgettable experience,” said Gerard.

“When I entered the competition I had no idea it was a big as it was and when I did some research online I was blown away by its scale. You have to make authentic Genoese pesto and the standard is obviously extremely high.”

The Millbrook chef said he enjoyed the heat of competition at the Titanic Hotel when judge Roberto brought over salt from Sicily for the competitors to use. Gerard said this illustrates how exacting the competition is and how incredibly high the standards are.

“I have been taking part in competitions for quite some time and have been head chef at the Millbrook for the past two years. I love what I do and love being involved in a busy environment,” he said.

The fact he works under pressure will hopefully stand Gerard in good stead next March and he hopes that after the initial 

10 rounds in the grand final, he will be among the list of 30 finalists. There will be no room for error and it doesn’t come much tougher than making pesto in Italy.

Gerard added: “The judges taste the pesto with a spoon and I will have to be spot on to impress them. Roberto was in Belfast for the regional heat and he is also on the judging panel for the final.

“The ingredients for an authentic pesto come from across Italy and it will be a massive achievement if I can make the final 30. And yes, before anyone asks, freshly made pesto is on the menu at the Millbrook.”