Bethany Abby Disley-Jones, an 18-year-old Apprentice Pastry Chef from The Art School in Liverpool, has cooked her way to the final of the North West Young Chef of the Year Competition 2019.
The win came after the second of three cook offs, which took place at Warrington Collegiate on 3rd April 2019, where all semi-finalists had to cook 3 courses for 2 people within a two-and-a-half-hour period.
At the age of just 14, Bethany won Springboard’s FutureChef 2016 National Competition, and has since progressed her skills and knowledge with the help of her family, and the team at The Art School.
Bethany’s winning menu began with a starter of Mr Ward’s Loch Fyne diver caught King scallop with textures of cauliflower.
For her main course, she created a Spring plate of Senna Lane Farm Hebridean hogget (loin, sweetbread, and belly), with charred leek, confit carrot, and a butternut squash fondant.
To finish her 3 courses, the dessert was a local rhubarb and ginger compote with a white chocolate and ginger crumb.
On the win, Bethany explained how she wanted to push herself even further than ever before.
“I love being a pastry chef, but when I saw the competition advertised, I really wanted the opportunity to challenge myself to learn other elements of a dish. When planning my menu, I researched what was regional and seasonal, and developed my dishes using ingredients I like to cook with.”
The winner from each of the three semi-finals along with the three top scoring runners up from across all three semi-finals, progress through to the final which will take place on 15th May at Cheshire College – South and West.
Also cooking on the day were Bradley Lancaster (Casters,) Calum Smith (Lion and Pheasant Hotel,) Jan Vrancken (The Cartford Inn), and Liam Mills (Hotel Gotham.)
Judging on the day were Brian Mellor (Chairman of Judges), Jonathan Harvey-Barnes (Senior Development Chef for Essential Cuisine,) and Allan Jones (Head Chef at Stable Yard Catering.)
The competition, sponsored by CHR, Sousvide Tools and Essential Cuisine, now gives Bethany the opportunity to attend a master class with an acclaimed chef to hone skills with the industry’s best, before the final on 15th May.
Also supporting the competition and the young chefs are industry supporters Staff Canteen, Lancashire Life, Robinsons Brewery, Robert Welch, Oliver Harvey, Villeroy and Boch, RD Wines, and The Mere.
For more information or photography from the North West Young Chef Competition, please contact Lucy from Essential Cuisine on 01606 541490 or email [email protected]