The London Carriage Works are celebrating after their Demi Chef de Partie Owen West became the 2012 Merseyside Young Chef of the Year. This is the fourth year in a row that a young chef from The London Carriage Works has won the Merseyside heat of the North West Young Chef of the Year Competition sponsored by Essential Cuisine.
Owen faced tough competition on the day from fellow contestants Kevin Reader from Radisson SAS Liverpool, Kate Fairbrother from The Racquet Club, Sam Milne from Thistle Haydock and Rikki Vidamour also from The London Carriage Works.
During the cook off at St Helen’s College on 17th April, Owen impressed the judges with his starter; pan fried fillet of fresh local mackerel on a fennel and orange salad, with fennel puree and a citrus dressing. When asked about his menu choice Owen said “I like to cook food that is fresh and in season, I cook the type of food that I would enjoy eating.”
For his main course Owen cooked pan roast loin of Roe Buck venison, with spiced braised red cabbage, parsnip puree, spring baby vegetables and an orange and juniper jus. Owen completed his menu with a trio of apples, which included Brambley Apple crumble and custard tartlet, Granny Smith sorbet and crispin crisp.
Owen was “amazed” when he was announced Merseyside Young Chef of the Year. He said “I can’t wait for the final. I am going to start planning and thinking about what will be in season in June.”
The judges on the day were Chairman of Judges Brian Mellor, Managing Director of Essential Cuisine and ex Dorchester chef Nigel Crane and Ian Jaundoo from Liverpool Community College.
Owen will now go on to represent Merseyside at the North West Young Chef Competition Final on 12th June at Manchester College in Didsbury. For more information on the North West Young Chef of the Year competition visit www.essentialcuisine.com.
This press release was provided by Essential Cuisine