This year The Springboard Charity teamed up with Hilton Manchester Deansgate, to put on a Young Star Chef Evening Podium Takeover for one night only, with 17 year-old Ben Ronan from Burnage, Manchester.
Ben, who attends Manchester College, had been working at the Hilton Manchester Deansgate for just three months. He produced a delicious four course meal for friends and family, and invited guests to the evening at Podium Restaurant.
The menu that Ben designed and created consisted of ‘Pressing of Duck’ starter, with black rice and quinoa, hoi sin, air dried ham and petit salad, followed by a fish course of Grilled Fillet of Mackerel, with potato and grain mustard ecrasee, broad beans and cauliflower. The main course showcased “Ben’s Beef” – feather blade of beef, Anna potatoes, carrot puree, chantenay carrots, wilted spinach, Tenderstem broccoli, and jus. The dessert – “Ronan’s Manchester Mess” – was a creation of berries, cream, meringue banana, coconut and raspberry sugar.
During the evening, The Springboard Charity raffle took place, with a fantastic prize afternoon tea for two at the prestigious Cloud 23, at Hilton Manchester Deansgate – courtesy of Hilton Hotels.
Ben said, “I’m thrilled about being given the opportunity to showcase my skills tonight – I’ve been working on the menu for just a month, and I’ve grown in confidence”.
Executive Head Chef and Springboard Ambassador Stuart Duff said, “it is important to raise the profile of young chefs in our industry and give them opportunities to present their skills and abilities. Young Star Chef is a great initiative by Springboard to showcase young culinary talent”.
Programme Manager Joanne Greenall said, “Young Star Chef has made a return to Manchester, and it is now an initiative to work with business partners who would like to showcase the talents of young chefs already working at the business and host a fundraising dinner for the Springboard Charity”.
Young Star Chef is a Springboard Charity initiative, supported by sponsors and business partners to increase awareness of young chef talent in the hospitality, leisure and tourism industry. The aim of the initiative is to raise the profile of young chefs, and support talent through opportunities to develop, design and create a menu – and takeover the kitchen for one night only.
