This year’s finalists in the WhitCo Chef and Booker Young Chef of the Year competitions at the Weetabix Northamptonshire Food and Drink Awards have been announced.
Chefs (25 and over) and Young Chefs (24 and under) initially sold their potential on application, before competing for the title in cook-offs at Tresham College and Northampton College.
Competitors for the WhitCo Chef of the Year title were invited to join the cook-off in the test kitchen at the Manor Restaurant at Tresham College, Corby, and were each judged on the taste and presentation of their dishes (starter, main course and dessert) as well as balance of menu, leadership, skill, planning and preparation, hygiene and cleanliness.
The Booker Young Chefs’ cook-off at Northampton College began with a Booker Butchery Masterclass demonstration from Master Butcher Letitia Redfern. The challenge was to produce two identical dishes using two different cuts of lamb – rump and loin.
Andrew Payne, Catering Development Controller at Booker, said:
“From first seeing a group of nervous young chefs as they arrived at Northampton College, it was great to watch them engage and become more relaxed during the masterclass session. The young chefs all took the opportunity to discuss their own butchery experiences and from the outset had a plan and were willing to share and discuss ideas, and the reasons behind their menu creations.
“For some, it was the first time they had worked with lamb as a protein, and yet their dishes were creative and innovative.
“It was a pleasure to experience these young chefs’ energy, passion and commitment to their craft, and I look forward to seeing where their careers take them.”
The Booker Young Chef of the Year finalists are: Freddie Duke, June Plum; Levi Moukam, The Falcon Inn, Fotheringhay; Kamil Podgorski, WhitCo; Joe Thornton, Nuovo and Dylan Warren, The Four Pears, Little Houghton
The WhitCo Chef of the Year finalists are: Asa Cosgrove, Woolpack Inn, Islip; Hannah Dunne, Restaurant Ember; Ambroise Dupont, The Falcon, Castle Ashby; Joe Gould, Fawsley Hall Hotel & Spa (Handpicked Hotel) and Zak Perrin, The Falcon Inn, Fotheringhay
Rachel Mallows, Awards Director, said:
“It’s a privilege to celebrate these talented, creative chefs who take our dining experiences to new heights locally and inspire others to join the profession. It’s also thrilling to see them flying the flag for buying and supporting local in their daily professional lives.”
The Weetabix Northamptonshire Food and Drink Awards shine a spotlight on local culinary excellence. The results will be announced at the awards celebrations on October 17 at the Royal & Derngate Theatre, supported again by caterers Portfolio Events.
For more details on all the categories in the Weetabix Northamptonshire Food and Drink Awards 2024/25, visit the awards’ website here
call the awards team on 01933 664437 or email awards@northamptonshirefoodanddrink.co.uk
