North vs South in The Junior Chef of Wales final cook-off
The Junior Chef of Wales final next month is set to be a battle between the North and South as finalists go head to head in the final cook-off.
Finalist Andrew Tabberner, 22, chef de partie at Coast Restaurant, Saundersfoot, got a place at the showpiece cook-off by winning the South Wales heat.
Andrew’s winning menu was a starter of mackerel three ways with cucumber and horseradish, a main course of cawl with Welsh lamb fillet and sweetbread, garlic pomme puree, charred leek and confit garlic and a dessert of cinnamon pannacotta, gingerbread, star anise jelly, black pepper and vanilla caramel and mulled wine syrup.
Andrew said: “The dishes I cooked in the competition are the sort of food that I love to eat,”
“It would be a massive achievement if I could win the competition.”
He will be joined by Vivienne Read from Celtic Manor Resort, Newport, who was one of two highest scoring runners up.
North Wales will be represented by heat winner Sam Ricketts, 20, chef de partie at Signatures Restaurant, Conwy and Arron Tye from Shared Olive, Hawarden, highest scoring runner up.
Culinary Association of Wales president Colin Gray said: “It was a very close competition with just six points separating the top three places and the overall standard was very good for junior chefs.”
“Judging by the scores from both heats, I think it’s going to be a tight final and we should be in for a very great competition.”
They will now compete in the final cook-off at Coleg Llandrillo, Rhos-on-Sea on February 16, on the eve of the Welsh International Culinary Championships, with an exciting prize at stake.
As well as claiming the title of Junior Chef of Wales and the dragon trophy, the winner will also receive an all-expenses paid trip to represent Wales at the Junior Forum held at the World Association of Chefs’ Societies Congress in Athens, Greece in May 2016.
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