It was smiles all round at Cassis Restaurant at Stanley House in Mellor, Lancashire as their Commis Chef Lewis Gallagher became the 2011 Lancashire Young Chef of the Year by winning the Lancashire Heat of the North West Young Chef Competition on 8th April 2011. Stanley House are no strangers to this competition, as their Senior Chef de Partie Martin Hargreaves won the Lancashire Heat last year.
Lewis did battle against Blackpool & Fylde College students Michael Worsnip and Richard Kenyon, Chef du Partie at The Punchbowl Country Pub Michael-Peter Bilsbrough and Commis Chef at the Lancaster Golf Club Nathan Walkden,
During the cook off at Blackpool and Fylde College, Lewis cooked up a winning trio of dishes starting with Warm Soused Mackerel, Rocket and Blood Orange Salad. When asked about sourcing his mackerel Lewis said, “I sourced the mackerel from C&G Neve’s who are based in Fleetwood. Following the migratory pattern of the fish means that whilst mackerel will be highly in season at the beginning of April, it will also be available to fishermen just off the coast of Fleetwood.”
For his main course Lewis cooked Duck Breast, Assiette of Beetroot and Kale Choucroute, using locally reared, free range Reg Johnson’s Goosnargh duck. Lewis completed his menu with a dessert of Textures of Rhubarb, Yogurt Mousse and Basil, using Eddisbury grown in Lancashire.
The judges on the day were Nigel Crane (Managing Director of the competition sponsor Essential Cuisine), Executive Chef of Marriott Worsley Park Sean Kelly and Chairman of Judges Brian Mellor. All the judges agreed that Lewis was a clear winner, his mise en place was excellent and all his dishes were seasonal and well thought out. His presentation was very good and he was methodical and organised throughout.
Lewis will now go on to represent Lancashire at the North West Young Chef Competition Final on 8th June at Manchester College in Didsbury.
