Killian Crowley is going places. Crowned San Pellegrino Young Chef UK & Ireland earlier this year, the talented Irishman is currently making waves at Michelin- starred Aniar in Galway on the west coast of Ireland, which describes itself as a ‘terroir based’ restaurant. It’s an ethos that’s rubbed off on Killian, who’s a firm believer that Irish produce is as good as you’ll find anywhere else in the world and that working closely with local farmers and fisherman is absolutely fundamental. Featuring beautifully conceived dishes like ‘Oyster and Sea Weed’ (a winning combo of Dooncastle oysters, seaweed vinaigre gel and sea vegetables), his Carousel menu reflects both his skill and his roots. The former Louis XV (Paris), Hôtel de Paris (Monaco) and Bon Bon (Brussels) chef would one day like to open a restaurant of his own on the Wild Atlantic Way in Connacht, where he plans to cement his place at the forefront of Ireland’s burgeoning food scene. In his own words, “live local, eat local”.