Adam Green, a 21-year-old Commis Chef from Twelve Restaurant and Lounge Bar in Thornton-Cleveley’s, Lancashire, has cooked his way to the Final of the North West Young Chef of the Year Competition 2019.
The first of three semi-finals at Blackpool and Fylde College on 28th March 2019, saw 4 ambitious young chefs take to the pass to produce 3 courses for 2 people in a tense two and a half hour cook off.
Speaking about his win, Adam, who’s currently studying for his Level 3 at the college, says “this was my first competition, I didn’t think I had much chance of getting through, but I thought I’d give it a go. I was surprised to get through to the cook off, let alone win it! I’m still in shock, I’m speechless.”
On planning his menu, Adam explained “I did a lot of research and planning with local farms, growers and local producers to understand what’s in season. I wanted to showcase the abundance of North West produce from small family run suppliers, that put their heart and dedication into their produce and livestock. I hope I did the ingredients justice today.”
“I’d like to thank my Head Chef at Twelve Restaurant, Graham Floyd. He’s a fantastic mentor to me, he’s given me advice on my menu and suggestions of using different techniques. Above all, he’s continued to motivate me throughout the process which I really appreciate, I couldn’t have done it without him.”
Adam’s winning menu was a starter of Crispy Hen’s egg, Formby Asparagus and Derby Hill Ricotta. His main course was Goosnargh chicken breast poached in hay, Tarleton heritage carrots and wild garlic potato gnocchi. Finally, he finished with a dessert of “black powder rhubarb and ginger gin” ice cream sandwich.
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.
Cooking on the day were Daniel Ridley (Gilpin Hotel,) Max Barber (Stonecross Manor Hotel) and Oliver Fitton-Thomas (The Ryebeck Hotel.)
Judging on the day were Brian Mellor (Chairman of Judges), Jonathan Harvey-Barnes (Senior Development Chef for Essential Cuisine,) and Francisco Martinez (Group Executive Chef for Fazenda.)
Commenting about the cook off, Brian said “the tension in the kitchen was palpable during out first semi-final which literally went down to the wire. Scores were tight going into the service section of the day and it remained close throughout the tasting.
“Adam made steady progress throughout the competition producing consistent balanced dishes to take the win in this hard fought cook off. Well done Adam, we’ll see you in the Final.”
The competition, sponsored by CHR, Sousvide Tools and Essential Cuisine, now gives Adam 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, 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]