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 final night at Frankie's in Hoylake

1st March 2013

Categories: News

From Wirral News

Six months of sizzling competition cooking will draw to a close next week with our final Wirral Young Chef of the Year night.

Wallasey-born chef Chris Rock, of Frankie’s, in Hoylake, is our sixth and last finalist for 2013.

Chris, 25, will serve up a meal inspired by his favourite chef, Michel Roux Jr.

His dessert will also have a local flavour – using rhubarb from the Incredible Edible Hoylake project, which aims to produce locally-grown food.

Chris is starting his three courses with Mackerel Escabeche, balsamic syrup, sweet basil salsa verde, immiscible vinaigrette and lamb’s leaf.

His main course is pan-fried wood pigeon breasts with a sweet potato lime & vanilla puree, black truffle jus, petit vegetables and root crisps Carlos.

The meal will finish with anise-scented cream Panna Cotta, “incredible” rhubarb jam, Rocky’s blazin’ ginger beer jelly, rhubarb and lemon powder.

Chris said: “Escabeche is a classic dish which is sour but it has a bit of sweetness – it is really nice.

“I saw Michel Roux Jr doing it a couple of years ago and thought it would be good to do for the competition.”

He added: “I just love cooking and putting the food together. I like rustic, hearty cooking.

“There’s always something different happening here every day and it keeps me on my toes.”

With the first part of Wirral Young Chef Of The Year drawing to a close, our finalists are all now preparing for the second part of the competition – a cook-off, which will take place at Wirral Met College on Monday March 18.

Scores given by Wirral News readers at each of the final nights from the last six months will represent 50% of the final score.

Our chefs have another chance to impress at the cook-off, which will make up the rest of their marks.

They will be asked to use Jinja Ninja by Birkenhead-based Peerless Brewing Company somewhere in their menu.

The ginger beer is brewed with chillies and root ginger.

Wirral Young Chef Of The Year – supported by Wirral Council, Liverpool Community College and Wirral Met College – takes place at Frankie’s Bar & Grill, The King’s Gap, Hoylake, on the evening of Tuesday March 5.

The cost of the three-course meal is £18.95.

To book call 632 2073.

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