Four young chefs steam into the Final
Six talented young chefs became four at a cook off held at West Cheshire College.
The chefs, who had been whittled down to six top candidates from scores of entries, had the challenge of creating an original main course dish within 40 minutes The winning chefs were Kieron Gough, 19, of Upstairs At The Grill, Watergate Street, Craig Jones, 16, of La Taverna in Lower Bridge Street; who is studying Catering at West Cheshire College, Claire Connolly, 19, of Brasserie 10/16 in Brookdale Place and Andy Wood, 21, of the Village Bistro, Charles Street, Hoole. Ben Stanley, 19, of The Farndon Arms, Farndon and Christopher Hughes, 22, of The Stanley Arms, Brook Street narrowly missed out on a place in the Final. However, they are sure to be back next year. Stephen Wundke, chairman of the Chester Food and Drink Festival and judge, said: "Thanks to Shell UK we have had the opportunity to see the standard of our Young Chefs within the city and county get higher and higher. This year their understanding of our local produce and they way it is presented in our restaurants has simply been outstanding. These chefs are the future of our industry and I feel more confident than ever that our food revolution is in safe hands."
Judges included Rachel Strefford, public affairs assistant Shell UK, Phil Dougherty, General Manager of Heathcote’s at Chester, Tim Bowyer, Programme Coordinator for Hospitality and Catering at West Cheshire College and Mr Wundke.
The four short listed chefs will compete to become ‘Chester Young Chef of the Year 2006’ at the Taste Marquee from 1pm to 3pm on Monday April 17 and the winner will be presented with the 2006 Award at the Festival’s Gala Dinner on Tuesday April 18.
For more information about other events happening over the Chester Food & Drink Festival please visit www.chesterfoodanddrink.com.
Chester’s Food and Drink Festival is organised on behalf of Chester City Council with support from the Northwest Regional Development Agency (NWDA), Visit Chester & Cheshire; the tourism board for Cheshire and Warrington, Cheshire County Council, Made in Cheshire and North West Fine Foods.
Ends: 339 words PHOTOS (300dpi plus) available on request and downloadable from: http://www.marketingprojects.co.uk/news.asp?clientid=2 linking from the Festival web site at www.chesterfoodanddrink.com
Notes:
The young chefs had to be under 25 with less than two years paid experience in the food industry.
Craig cooked baked mackerel and risotto, Andy cooked fillet of beef with mature Cheshire cheddar, a wild mushroom soufflé, truffle mash, seared Foie Gras and Provencal, Kieron cooked pork and apricot roulade stuffed with pine nuts on a sage and honey mash with Cheshire apple juice, Claire cooked an oriental trio of salmon including roasted and steamed salmon and a salmon spring roll with mushrooms, Christopher cooked Cheshire blue cheese soufflé, noisettes of lamb with very sweet onion jus and Ben cooked a fillet steak wrapped in bacon with potatoes, Welsh rarebit and broccoli.
Background
Last year Wesley Duggan from Craxton Wood Hotel, Ledsham, near Chester, was named Chester’s Young Chef of the Year, 2005. Wesley, 19, has recently been promoted to Junior Sous Chef at Craxton Wood Hotel.
Chester’s Food and Drink Fringe Festival will take place around the city from April 12 to 22 2006 involving special offers for accommodation and eating out to excite the whole family. There has been the famous Cheese Rolling ceremony on 15th March and there will be the Bottle Cap Mosaic World Record Attempt on 3rd April and the Ale Assize around the city on 22nd April.
Nearly 100 producers and exhibitors now completely fill the taste marquee. Each will be bringing their own skills and produce from Cheshire, nearby counties and around the world to be part of the Festival.
There are to be seminars and competitions in micro brewing, wines, sausages and cheeses and the opportunity to taste local paté, black pudding, bread, cereals, oils, pies, meat, fish, cheeses, chocolates, liqueurs and even a juice bar.
The prestigious gala dinner and awards ceremony takes place on Tuesday 18th April. Entries for the award categories are already being received.
Festival brochures are available across the city soon. Phone 01244 351609 for more details.
Press Contacts: Jane Harrad-Roberts Mob: 07785 395705 Phil Brotherhood Mob: 07884 493370 MARKETING PROJECTS : Tel: 01244 330000 Email: foodies@marketingprojects.co.uk
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