On the morning of Saturday 7th of September Essential Cuisine colleagues gathered at Sandy Lane car park to take on their 2019 summer charity challenge. This year the task ahead was a 12-mile kayak along the river Dee from Farndon to Chester! After a thorough(ish) health and safety brief we were kitted out and ready to enter the water, somewhat ungainly.
Simon has the Military to thank for his discipline and dedication to the Essential Cuisine cause. Training as a chef in the mid-1980’s, he spent the following decade serving in the army “trying hard not to be killed”, before taking up the entirely more straightforward mantle in professional kitchens.
His second career took him from beachfront hotels in the Channel Islands to cooking for the employees at car giant Bentley in England’s North-East, eventually working his way up through the ranks to the position of Head Chef.
Team Essential are taking to the water for the next in a series of charity challenges in aid of a cause very close to our hearts.
Never one to shy away from a challenge, the team effort is just the next event in our ongoing support of St Luke’s Hospice who we have partnered with for several years. Previous activities have included walking 34 miles in one day of the Sandstone Trail, and climbing Mount Snowdon which alone raised £7300.
The chefs going through to the Semi-Finals of the South West Young Professional Chef Category, sponsored by Essential Cuisine, have been revealed following a rigorous judging process.
The category of Young Professional Chef, forms part of the overall South West Chef of the Year Competition, which consists of 5 categories, with winners selected from each then battling it out for the overall title in October.
