Five young chefs from the North West are celebrating after winning their regional heats as part of the North West Young Chef of the Year Competition 2013, sponsored by Essential Cuisine.
The heats, which took place throughout April, tested the skills of young chefs under the age of 23 from across Cumbria, Greater Manchester, Lancashire, Merseyside and Cheshire.
The chefs were asked to prepare a menu for a 3 course meal for 2 people featuring local and seasonal produce sourced here in the North West. Entries were up on 2012, and following paper judging, the heat finalists were selected and invited to take part in regional county cook-offs.
Daniel Akrigg, Cumbria Young Chef of the YearThe Cumbria Heat took place at Kendal College on 3rd April, and was won by Daniel Akrigg from Rogan & Company based in Cartmel.
During the two and a half hour cook off, he earned his place in the final with a menu of Brother David Cheese baked in Cartmel Crusader Ale Crust, Fillet of Plaice with Morecambe Bay Shrimps, and Field Rhubarb with Meadowsweet Cream and Gingerbread Crumble.
Following his win, Daniel said “I entered the competition to gain experience and confidence, and really put myself out there. I’m very self critical and doubt myself a lot so to win is absolutely fantastic.”
Sam Palmer, Greater Manchester Young Chef of the YearThe Greater Manchester Heat was won by Sam Palmer from Abode Hotel, with the heat taking place at Manchester College in Didsbury on 17th April.
His menu consisted of a Salad of Roasted Quail with Cherry Orchard Farm Asparagus, Butter Roasted Fleetwood Cod with Garlic Puree, and Lemongrass Crème Brulee with Strawberry Sorbet.
When asked how he’ll prepare for the Final in June, Sam said “I’ll obviously make changes to my menu according to the season, but I’ll also take on board the judges’ comments and feedback, to try and include different cooking techniques without making it so complicated.”
Lee Brown, Lancashire Young Chef of the YearThe Lancashire Heat took place on 18th April at Blackpool and the Fylde College and was won by Lee Brown from The Brew House. He wowed the judges on the day with his menu which included Honey Glazed Duck with Fondant Potatoes, and a dessert of free range Duck Egg Custard Tart, served with Textures of Rhubarb.
Lee entered the competition in 2012 but narrowly missed out on a place in the final, being pipped to the post by the now North West Young Chef of the Year 2012, Lewis Gallagher. “I entered last year, so I wanted to come back this year and win it, and also prove to the judges I’d listened to their feedback and built on it.”
Jacques Verite, Bistrot VeriteThe Merseyside Heat was won by Jacques Verite from Bistrot Verite in Southport. At just 16 years old, Jacques is the youngest ever winner of a North West Young Chef Heat. The cook off took place at Southport College on 24th April.
Jacques cooked his way to the final with a menu of Caramelized Lamb Sweetbreads with Formby asparagus, Morecambe Bay Turbot with Southport Shrimp Fritter, and Ann Forshaw’s Yoghurt and Stem Ginger Panna Cotta.
Shortly after the cooking had finished, Jacques’ Dad Marc arrived and was overwhelmed that his son had won. “I’m a very proud dad! Very emotional too.”
When asked which chefs inspire him, Jacques replied “my dad, he’s always been supportive of me, and I look up to him.”
Samuel Mairs, Cheshire Young Chef of the YearThe last heat was held at South Cheshire College on 25th April, with Sam Mairs from Grill on the Square winning the title of Cheshire Young Chef of the Year 2013.
His menu consisted of Boudin of Goosnargh Corn-fed Chicken with Richard Wilding Asparagus, Butter Poached Muncaster lobster with Tempura claw, and Apple Tart Tatin with handmade pastry and Ampleforth brandy cream.
On winning, Sam said he was shocked. “I didn’t think I had a chance of winning. I saw the other competitors’ dishes coming past me to be served and thought they all looked really good.”
Judging the five heats were Chairman of Judges Brian Mellor, and Managing Director of Essential Cuisine, Nigel Crane. They were joined by a guest judge at each event, who each gave up their time to support and encourage the next generation of talent. The guest judges were Steve Williams (Executive Head Chef from Stanley House House Hotel and Spa,) Sean Kelly (Senior Executive Head Chef for the Marriott Group for Europe,) Adam Townsley (Head Chef at Malmaison Liverpool,) Tim Bilton (Chef and Proprietor of The Butchers Arms in Hepworth, and also known for his appearance on Great British Menu,) and Marcus Bean (celebrity TV chef and owner of The New Inn at Baschurch in Shrewsbury.)
The five winners will now go on to represent their Counties in the North West Young Chef of the Year Competition Final on 13th June at Manchester College in Didsbury.
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