Chester Young Chef of the Year announced
The winner of the Young Chef Competition was Andy Wood of The Village Bistro in Hoole, who will get the chance to represent Chester in national cookery competitions.
The Young Chef was whittled down from 20 entrants to eight competitors in a heat held at West Cheshire College a couple of weeks ago to a Final of four and the talented chefs had 30 minutes to cook their meals live on the Taste Marquee stage.
Winner Andy, 21, sous-chef at The Village Bistro, Charles Street, Hoole, cooked seared fillet of trout, blue Summer crab ravioli and green bean salad.
Other competitors included Craig Jones, of La Taverna, Lower Bridge Street, Kieron Gough, of Upstairs at the Grill, Watergate Street and Claire Connolly, of Brasserie 10/16, Brookdale Place, Chester.
Stephen Wundke, chairman of the Chester Food & Drink Festival, said: “The future of Chester’s cooking is extremely bright. The competition is inspired to get young chefs recognised for what they do. The idea is to get young people back into food and cooking.”
The chefs had to be under 25 and have cooked for less than two years professionally. The judges looked at criteria that included taste, seasoning, consistency, colour, selection of dish and choice of local produce.
Craig Jones, 16, commis-chef of La Taverna, cooked a baked mackerel fillet from North Wales with chargrilled aubergine, black olive tabernade, risotto, vine and tomato cooli.
Kieron Gough, 19, who trained at Yale catering college, Wrexham, cooked Cheshire pork roulade stuffed with roast pine-nuts and apricot, with sage and honey mashed potato, Calvados and vanilla sauce.
Claire Connolly, 19, cooked an Oriental inspired trio of salmon, pan-roasted rosette of salmon, a steamed pave of salmon, with bok choi and a crisp salmon spring roll with dipping sauce.
Martin Bouchier, owner of The Farndon Arms, Farndon, who was one of the judges for the competition, added: “All these young chefs have a brilliant passion for cooking.”
The Chester Young Chef of the Year Competition was sponsored by Shell UK and the Chester Food & Drink Festival continues until April 22, with special offers and meal deals at restaurants across the city.
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.
For more information about other events happening over the Chester Food & Drink Festival please visit www.chesterfoodanddrink.com.
Ends: 418 words
PHOTOS (300dpi plus), FULL BIOGRAPHIES, PRESS OFFICE & REGULAR UPDATES at http://www.marketingprojects.co.uk/news.asp?clientid=2 linking from the Festival web site at www.chesterfoodanddrink.com
Background
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 now available across the city. Phone 01244 351609 for more details.
Press Contacts: Jane Harrad-Roberts Mob: 07785 395705 Phil BrotherhooD: Mob: 0788 44 93370 MARKETING PROJECTS : Tel: 01244 330000
Return to Chester Food & Drink Festival 2006 EVENT REPORTS listings
> Return to Client Press Office
