To provide you with the best experience on this website, cookies are used. By using the site it's assumed that you're happy with our use of cookies. However, you can change your cookie settings at any time. More info on cookies.
Allow cookies

My Itinerary Planner

Welcome to the Itinerary Planner. Use this tool to build your own journey or choose from an exciting range of specially selected tours.

To build your own Itinerary, click Add to Excursion to add an item to your Itinerary basket.

Wirral Young Chef competition continues at Peninsula Dining Room

29th January 2013

Categories: News

From Wirral News

Music student-turned chef Gavin Scott is hoping for the sweet smell of success in Wirral Young Chef of the Year.

The 21-year-old from New Brighton – our fifth finalist – is now second chef at the resort’s Peninsula Dining Room, two-and-a-half years after starting as an apprentice.

After leaving Mosslands School in Wallasey, talented musician Gavin won a place at the prestigious Birmingham Conservatoire.

But he decided life in music wasn’t for him and returned home to look for an apprenticeship.

He said: “I thought I wanted to do music and I studied in Birmingham for a year but I didn’t enjoy it.

“I came home and worked with my dad, who’s a builder. I went on an apprenticeship website and applied.”

His search led him to Peninsula Dining Room and an apprenticeship which should have lasted for 10 months.

But problems at his training provider meant the young chef had to start his studies from scratch and the course eventually took him 16 months to complete.

During his apprenticeship Gavin discovered a talent for the pastry section – and for creating delicious desserts.

His long-term ambition is to open his own pâtisserie – but he says it’s at least 10 years off.

He said: “I just watched to start with, learning the ways of the kitchen. Then I was put on pastry. I love eating them and I seem to be good at making them!

“It’s just something I like doing and I find it quite relaxing. My favourite is glazed lemon tart.”

Wirral Young Chef of the Year will be Gavin’s first taste of competition cooking, but he knows what to expect after being in the kitchens at Peninsula when former sous chef Kane Dickinson took part.

Gavin’s competition menu is inspired by the food he loved as a child, with a winter warmer of a dessert showcasing his flair for puddings.

Some of the fruits and vegetables in the menu will come from his father Russell’s garden.

He said: “The main course was because my dad used to cook coq au vin when I was a kid. I’ve always liked it so I thought I’d take it apart and see what I could do with it.

“The starter is a bit of a surf ‘n’ turf dish and again, I wanted to see what I could do.”

He added: “I didn’t know anything when I started but now I’m definitely more confident, especially with speaking to people.

“At the beginning it was one of the worst things when people would come up to the kitchen and say thanks. Now I like it when people leave the restaurant and tell us they’ve really enjoyed their food. You think ‘I made that’!”

Wirral Young Chef Of The Year – supported by Wirral Council, Liverpool Community College and Wirral Met College – is on Tuesday, February 5 at Peninsula Dining Room at 3 Grosvenor Road, New Brighton.

The cost of the three-course meal is £18.95. To book, call the restaurant on 0151 639 8338.

Book Accommodation

Type:
Location:
Keyword: (OPTIONAL)
Price

Price Range: (£) 10 - 1000

Check-in date
Add Room

Search Attractions & Activities

Type:
Location:
Keyword: (OPTIONAL)

Search What's On

Type:
Location:
Keyword: (OPTIONAL)

Search Food & Drink

Type:
Location:
Keyword: (OPTIONAL)

Book Accommodation

Type:
Location:
Keyword: (OPTIONAL)
Price

Price Range: (£) 10 - 1000

Check-in date
Add Room

Plan your perfect stay in Wirral with reviews about Wirral Hotels

Trip Advisor