Ravioli of Yellison’s Goats Cheese, Cumbrian Air Dried Ham Cannelloni and Ormskirk Onions

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 12th April 2012
North West Young Chef of the Year

Ravioli of Yellison’s Goats Cheese, Cumbrian Air Dried Ham Cannelloni and Ormskirk Onions

Stunning starter cooked by 2012 Lancashire Young Chef of the Year at Blackpool and the Fylde College on 29th March 2012.


  • Yellison’s Goats Cheese
  • Cumbrian Air Dried Ham
  • Ormskirk Onions
  • Pasta Flour
  • Hens Eggs
  • Soya Lecithin
  • Semi-Skimmed Milk
  • Mustard Cress
  • Additional comments from Lewis regarding his ingredient choices:
  • This starter shows a good display of chef skills across the board. The main preparation of the dish is making and rolling fresh pasta, as well as constructing the raviolis. Cooking techniques of the dish are confiting, boiling (simmering), frying, baking, steaming and pickling.
  • The goat’s cheese is sourced right on the border of the North West in Skipton but it’s well worth the journey as the creamy taste and texture is hard to rival. This has been achieved by using a planned breeding programme using only three species of goat to mix the milk and get the right balance of flavour and for that reason, it is more than a fitting choice for my dish.
  • Cumbrian air dried ham is similar to the more commonly used prosciutto and Parma ham, one of the gems of the north west, it is highly regarded by chefs from the region and this is why I have opted to use it.
  • The onions are sourced from Ormskirk, Preston. This area is in abundance with rich soils that produce quality ingredients. My dishes from last year saw me travel to Tarleton which is within walking distance to Ormskirk and I couldn’t have been happier with the produce I used, so sourcing similar ingredients this year was an easy choice.


Finely slice onions on a mandolin, melt butter in a pan and confit until golden
Make pickling liquor
Cut down onions for pickling, pickle them on a rolling boil for 1-2 minutes then put in fridge until later
Make pasta, frdge and leave to rest before rolling
Whilst waiting for the paste, wrap ham slices on tubes and bake at 170 celcius for 5 minutes until crisp
Blanch spring onions, refresh and fridge until later
Roll pasta and make ravioli's, fridge until later
Reheat and pull all elements together for final dish

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.