Our blog

Tuesday 5^th April saw two previous competition winners; Ryan Lee and Daniel Akrigg battle it out to become Cumbria Young Chef of the Year. Ryan Lee a 20 year old Junior Sous Chef for Rothay Manor, who became Chesterfield Young Chef of the Year at just 17, soared to victory through the precision and attentiveness of his menu. ‘I’d only just moved up here and started at Rothay Manor on the last day you could enter for the competition so I figured I’d just give it a go and hope for the best!’ And his best he did as Ryan’s menu consisted of; a starter of tea smoked duck breast accompanied by green pistachio nitro sponge, baby beetroot, fennel puree, port & star anise reduction. For his main Ryan decided to cook up his own take on Fish and Chips; Halibut, butter poached potato, crab emulsion, pea puree, tuile batter with tartar flavours. To finish this delectable menu Ryan created a Snickers based dessert containing; chocolate ganache, burnt white chocolate, chocolate soil, pulled peanut sugar and roasted peanut ice-cream. Judges on the day, Brian Mellor (Chairman of Judges), Jon Harvey-Barnes (Business Development Chef for Essential Cuisine) and Antony Shirley (Executive Chef at Seafood Pub Company) were impressed by the Cumbria Young Chef’s dedication and accuracy of his menu. Ryan’s use of seasonal produce was also an impressive element of his final dishes; it was clear he had read the competitions brief and displayed this throughout his menu. Ryan’s fellow competitor, Daniel Akrigg had previously taken the crown back in 2013 and once again delivered an inspiring and creative menu, however Ryan’s overall presentation and effort tipped the winning scales. The 2 and a half hour cook off which took place at Kendal College saw both men demonstrate their skills and experience throughout the intense competition. Ryan was joined on the day by Rothay Manor’s owner and manager, Jamie Shail, whom was keen to see his new Junior Sous Chef do well in the competition. ‘Work has been really supportive, I actually wrote up my menu with my Head Chef, Brandon Shepherd, and we have had it on the specials board for the past few nights in order for me to practice. I tried to keep my ingredients seasonal to take on board the competitions specifications; we’ve started growing beetroot in Rothay Manor’s garden so I thought this would be a great ingredient to incorporate in to my menu. I aim to just keep practicing before the final and hope for the best. But I am going to simplify my menu for the final so there aren’t so many elements, therefore I can really focus on the quality of my dishes. I just love cooking and I will take that attitude in to the final with me.’ The competition, sponsored by CHR, now gives Ryan the opportunity to attend a master class with an acclaimed chef to hone skills with the industry’s best. Following this he will go on to represent Cumbria and compete against the other regional winners in the final of North West Young Chef Competition, which will be held at Manchester College on 10^th May 2016. For more information or photography from the North West Young Chef Competition, please contact Erin from Essential Cuisine on 01606 541490 or email [email protected]