The six finalists of North West Young Chef 2019 have been treated to an inspiring lunch at Simon Martin’s mana Restaurant, Manchester.
Our finalists; 21 year old Commis Chef Adam Green, 17 year old Apprentice Pastry Chef Bethan Disley-Jones, 24 year old Head Chef Sean Anthony-Noonan, 21 year old Chef de Partie Jan Vrancken, 22 year old Sous Chef Oliver Fitton-Thomas and 20 year old Chef de Partie Edwin Kuk, began the day with a demonstration of mana’s retired dairy cow tartare with forced Yorkshire rhubarb and oxalise.
Hosted by 27-year-old Sous Chef, Josh Shanahan, a delicate 9 course meal was served, showcasing new flavours and techniques to the young chefs; as well as giving them the opportunity to meet each other ahead of the nail-biting final on the 15thof May.
Chairman of Judges Brian Mellor, joined the finalists and commented: “having all the finalists together ahead of the final is always great! They get the opportunity to talk to each other about their experience and goals for the future. This year we have finalists with varied levels of experience, from head chef to apprentice chef; learning from each other is a massive part of this process.”
Sous Chef Josh Shanahanthrew in a show stopping twist displaying the way their brigade cleans down their award-winning kitchen. With rock music blaring and the brigade cleaning at full speed, something so simple was captivating and enjoyed by all the young chefs.
The final being held at Cheshire College South and West, will see the young chefs creating three local and seasonal standout courses, in a bid to wow judges. This year’s judges include Brian Mellor, Jonathan Harvey-Barnes, Craig Sherrington, Ellis Barrie, Steve Doherty and Matt Davies.
Alongside the kudos of being crowned the North West Young Chef of the Year, the eventual winner will receive £500 and automatically qualify for the semi-finals of The Young National Chef of the Year competition, where they will square off against some of the best young chefs in the country.