Four years after being forced to flee their homes, Syrian chefs 

 Amer Marai (28), Mhd Ahyam Orabi (26) and Ahmad Orabi (25) found themselves in the kitchen of Michelin-starred restaurant Loam in Galway.

They were seeking to advance a campaign for refugees right to work.

The three men are participants in a resettlement scheme run through the UN High Commission for Refugees (UNHCR). They arrived in Ireland a month ago and are part of a group now being accommodated in Clonea Strand Hotel in Co Waterford.

The men worked for a night in Loam, as part of a collaboration between a group of Irish-based chefs and the UNHCR.

The trio were joined by New Zealander Jess Murphy of Galway’s Kai restaurant, Australian Damien Grey of Dublin’s Heron & Grey and Japanese chef Takashi Miyazaki of Miyazaki in Cork.

 

A Syrian specialty, zaatar, which is made with sesame seeds and olive oil, was their starter, while they also prepared chicken roasted with spices, potatoes and sauce as part of the three-course meal which was accompanied by music from Galway’s Ukelele Orchestra.

 

The UNHCR rowed in behind the initiative, and the meal at €120 a head sold out. All proceeds will be given to a fund that supports culinary training for asylum seekers. Galway-Mayo Institute has also offered three scholarships to people in direct provision for its culinary courses.