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Sean Noonan (24,) Head Chef at The Griffin Inn, has cooked his way to the Final of the North West Young Chef Competition 2019.

The win came after the third 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.

His menu consisted of scorched cod loin, Lark Hill Farm asparagus, samphire, peas and radish, with Morecambe Bay shrimp butter.

For main course, Sean created a dish of corn fed Goosnargh duck breast, duck leg bon bon, pommes puree, rhubarb two ways, shallot, salsify, baby sorrel, finished with a duck glaze jus.

Intending to do something a little bit different for the dessert, Sean produced a dish of Carrot cake, carrot puree, carrot crisp, candied baby carrot, whipped Leagram’s goats curd, finished with a walnut granola crumb.

Speaking shortly after the winner’s announcement, Sean said “I’m absolutely made up, I’m shocked. I was happy with the dishes I produced but it was a really tough competition today.”

“I was part of the duo that won the Teflon Diamond Standard National Champion Team in 2013. Since then, I’ve been wanting to enter the North West Young Chef Competition, but the time has never been right for me. I’m so glad I did this year!”

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 Edwin Kuk (Art School Restaurant,) Jessica Mills (Joseph Benjamin,) and Kyle McCaffrey (Art School Restaurant.)

Judging on the day were Brian Mellor (Chairman of Judges), Jonathan Harvey-Barnes (Senior Development Chef for Essential Cuisine,) and Adam Smith (Chef Owner from Grill on the Square.)

The competition, sponsored by CHR, Sousvide Tools and Essential Cuisine, now gives Sean 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]