Head to Head Victory for Louise

Head to Head Victory for Louise
North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 15th April 2015

Head to Head Victory for Louise

Head to Head Victory for Louise

flintshireLouise Williams, 20 from The Tavern in Mold, has been crowned Flintshire Young Chef of Year 2015, after a tough head to head with a fellow Flintshire chef.

The regional cook off took place on 14th April at Coleg Cambria, and saw Louise battle head to head with Anthony Hughes from The Crown Hotel in Corwen.

“I’m so excited to have won,” said Louise. “I made it through to the cook off last year and wanted to come back and win it, which I’ve done!”

Louise’s starter was cod, crab, asparagus, and poached egg.

main courseHer main course was a rack of lamb, fondant potato, broad beans, peas and rosemary and thyme jus.

She completed her winning trio of dishes with treacle tart with raspberries and clotted cream.

In preparation for the final in May, Louise said “I’m going to practice and pray!”

The judges on the day were chairman of Judges Brian Mellor, Managing Director of Essential Cuisine Nigel Crane, and Head Chef at Rookery Hall, Mark Fletcher.

The North West Young Chef Competition, sponsored by Essential Cuisine and CHR, looks for chefs under the age of 23 to cook a 3 course meal for 2 people during a 2 and a half hour cook off featuring local and seasonal produce.

Louise will now go on to attend a master class with an acclaimed chef to hone skills with the industry’s best, before going on to compete against the other regional winners in the final of North West Young Chef Competition, which will be held at Manchester College on 7th May 2015.

For more information or photography from the North West Young Chef Competition, please contact Lucy from Essential Cuisine on 01606 541490 or email [email protected]

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you