2014’s, 2015’s and 2016’s North West Young Chef Winners all competed yesterday in the final of the Young National Chef of the Year competition at the biggest trade show exhibition in the country. Danny Young, Arthur Quin and the most recent winner, Daniela Tucci took to their work stations at The Restaurant Show and went head to head with seven other talented finalists.
They were required to create a three-course menu consisting of an autumnal vegetable-inspired starter, a fish dish using sustainable Norwegian trout, and a flourless chocolate cake.
Finalists included: April Lily Partridge, the Clove Business Club, London; Arthur Bridgeman Quin, the Punchbowl Inn, Lyth Valley; Daniela Tucci, the Art School Restaurant, Merseyside; Danny Young, Northcote Manor, Lancashire; Drew Snaith, Brunswick House, London; Ruth Hansom, the Ritz, London; Jonathan Ferguson, Restaurant Andrew Fairlie, Perthshire; Reece Cosier, Landmark Hotel, London; Joel Gueller, Belmond Le Manoir aux Quat’Saisons, Oxfordshire; and Nicolle Finnie, the Larder, Glasgow.
Danny Young managed to soar to the top three by cooking an inspiring menu of two chokes, globe and Jerusalem, crispy skins, ricotta, truffle and mead to start, followed by Norwegian fjord trout, autumn mushroom ragout, crispy kale, seaweed, yuzu for main and finished with cacao barry chocolate, crème fraiche, orange and caramel.
Chef Young’s success did not stop there, he also won the 2016 Exceptional Presentation Award earning himself the Churchill ‘people’s choice’ prize. Danny’s dessert merited himself the award as it was voted the best looking dish of the day by spectators on social media.
Young National Chef of the Year Ambassador, Mark Sargeant was quoted by the Staff Canteen “I couldn’t be any prouder of what all ten finalists did today. They were confident, calm and we saw some fantastic culinary skills demonstrated by chefs who are so early into their careers. It’s always great to follow these chefs through their careers and I’ve got no doubt that in a few years’ time some of these chefs are going to be competing on the senior stage.” Mark finished by adding “Today’s competition was incredibly close, especially between the top three.”
Big congratulations to Ruth Hansom who took the winning title and to all other chefs who competed.
Essential Cuisine were proud to see not one, not two but three of our North West Young Chef winners taking part in this prestigious competition and it is proof once again that taking part in regional competitions can open the door to bigger opportunities.
Essential Cuisine’s North West Young Chef Competition invites young chefs under the age of 23 to compete against each other in a two and a half hour cook off to produce a three course meal for two people featuring local and seasonal produce. From there, successful finalists compete for the title and a semi-final seed into the Craft Guild of Chefs’ Young Chef of the Year competition.
Stay tuned on our website to find our further information on 2017’s North West Young Chef Competition.
