Young Chef of the Year: what the chefs cooked
Finalists in the category, which is sponsored by Booker and Makro, represented pub kitchens from various parts of the UK and flexed their skills in the final heat of the competition.
Each finalist was given a set of ingredients to create a starter with, which were tasted and scrutinised by a panel of three expert judges, including Aarron Foster, head chef of the New Street Bar & Grill in Petworth, West Sussex, and Matt Gill, head chef of the Hundred of Ashendon, Bicester, Oxford. Heading the judges was The Morning Advertiser food and drink editor Nicholas Robinson.
Each judge was impressed with the skill level shown by the young chefs, who were all aged under 25.
The dishes cooked by the chefs can be seen below.
The winning dish will be served at the GBPA dinner on 6 September at the Royal Lancashire Hotel in London. Tickets are still available for the event and can be bought online or by contacting Stevie Robinson by phone on 01293 846 508 or by email at fgrivr.ebovafba@jeoz.pbz .
Scott Sutherland, Chadwicks Inn
Filo sausage with chicken mousse, mushroom sauce and pickled mushrooms
Daniel Holloway, the Horns
Roasted cod with a herb crust, roasted onion and mushroom sauce
Stephen Ferrari, the Kentish Hare
Cod and potato croquette served on peas and bacon with pickled cucmber
Leon Jones, the Red Lion Inn
Roasted cabbage with cod, cumin and a hot and tangy salsa
The Young Chef of the Year round followed the competition for the Chef of the Year, also sponsored by Booker and Makro.
The winners of both awards will be revealed on the night along with all of the winners of the Great British Pub Awards.
