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Wirral Young Chef 2015 Cook-Off

1st April 2015

Categories: News

From left to right judges and finalists: Paul Askew, James Ryan, Robert Wood, Will Jinkinson, James Murphy and Paul Chatten
Wirral Young Chef of the Year

Following several months of restaurant based activity, the finalists of the Wirral Young Chef competition 2015 gathered at Wirral Metropolitan College to ‘cook off’ against each other in a showcase of culinary flair!
The four finalists had been selected from original nominations made by their employers in August last year, and were required initially to prepare and cook a three course menu in their own restaurants which would be scored by the customers dining at these events. The evenings proved extremely popular with over 220 diners experiencing a range of deliciously sourced and cooked local produce which included Barnston Lamb, black pudding spring rolls, Tatton Park venison and Church Farm duck breast.
Two esteemed judges, Paul Askew-Chef Patron of the Art School restaurant in Liverpool and Paul Chatten-former Curriculum Leader and Chef/Lecturer at Wirral Metropolitan College tasted, reflected, judged and commented on each of the cook off menus which were as follows (and needed to include rhubarb as an essential ingredient in either course): 

James Murphy-Claremont Farm
Main Course:
Pan-seared Hoylake ‘catch of the day’ with Jersey royal hash, Wirral watercress and sorrel hollandaise
Dessert:
Rhubarb and ginger syllabub with honey roasted walnuts and a tuile biscuit to dip

Will Jinkinson-The Portrait House
Main Course:
Pan-fried mackerel and king scallops, rhubarb & fennel sauce vierge, candy cane beetroot, smoked bacon & fondant potato
Dessert:
White chocolate & rhubarb crème brulée, spiced orange sorbet, pink peppercorn shortbread

James Ryan-The Marsh Cat
Main Course:
Pan-fried trout with a celeriac rosti, samphire and a rhubarb and ginger sauce

Dessert:
Basil and pomegranate panna cotta with a raspberry coulis

Robert Wood-The Irby Mill
Main Course:
Thurstaston rare breed Pork Loin, Muffs Black Pudding Gnocchi, Braised local leeks & kale, English mustard and tarragon mayonnaise, jus & rhubarb vinaigrette
Dessert:
Rhubarb panna cotta, rhubarb & strawberry compote, local honey granola & Pimms poached rhubarb

The scores from both parts of the competition will be calculated and the winner will be announced at the Wirral Tourism Awards which takes place at the Floral Pavilion on Wednesday 15th April 2015.

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