Elliott Teasdale, a commis chef at 21 Newcastle, is North East Young Chef of the Year 2017

Terry Laybourne

Terry Laybourne

Other 27th October 2017

Elliott Teasdale, a commis chef at 21 Newcastle, is North East Young Chef of the Year 2017

A young chef at one of Newcastle’s top restaurants is celebrating after winning the prestigious title of North East Young Chef of the Year.
Elliott Teasdale, a commis chef at 21 Newcastle, competed against five other chefs to win the top accolade in a competition run by the North East Culinary and Trade Association (NECTA) – an organisation that promotes the catering and hospitality trade and provides skills and opportunities to chefs and other catering professionals.
The 19-year-old from Consett took part in the competition which was held at St James’s Park on October 26. Finalists are put through a knife test demonstration and then have to prepare and cook a two-course menu for two covers. Elliott demonstrated exceptional cookery expertise and impressed the judges with his main course and dessert.
Elliott has been with Terry Laybourne’s successful 21 Hospitality Group since July 2016. Prior to joining the large kitchen team at 21 he started his career in cooking as a student at Gateshead College which has a longstanding relationship with 21 Hospitality Group.
Commenting on winning the competition, Elliott said: “I’m really proud to have won the title of NECTA’s North East Young Chef of the Year as I was up against some strong competition. The competition was fairly intense but I’m lucky to work alongside some great chefs, some of whom have won this award in the past.”
Last year the NECTA North East Chef of the Year was won by Alex Walker who was then a demi chef de partie at 21 Newcastle, but now working at the group’s Saltwater Fish Company, in Fenwick. He also studied catering at Gateshead College.
Whilst preparing for the competition, Elliott received advice from colleagues and was mentored by 21’s senior sous chef, Martin Malinowski, who has previously won both regional and national cooking awards.
Nick Shottel, operations director at 21 Hospitality Group, said: “Everyone here at 21 is thrilled for Elliott. He dedicated hours of time to perfecting his skills and dishes to win this award. 21 Hospitality Group invests in nurturing young talent and building careers so we are delighted to see Elliott’s hard work pay off. He has an exciting future ahead of him.”

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