TALENTED young chef Jacob Foster will have the honour of showcasing award-winning dishes created by his peers from some of the top restaurants and hotels in Cheshire.
Jacob, 17, from Sandiway, who has worked in the kitchens at Nunsmere Hall Hotel, Oakmere, for less than year, will be host chef for this year’s grand finale of the Talented Young Chefs event to be held at the hotel on Tuesday.
Under the expert eye of Nunsmere’s head chef Craig Malone, Jacob will cook seven dishes selected by Pam Billington, organiser and director of Taste North West, as her favourites from a menu of winning dishes.
Among the winning dishes created by young chefs from across the county are:
Vegetable paella dressed with lime and dill sauce as a vegetarian starter (Michael Ravenscroft, The Alvanley Arms, Cotebrook, Tarporley).
Breast of Goosnargh duck with Nunsmere honey as the main course (Paul Edwards of the Cock O’Barton, Broxton).
Basil potato gnocchi as the main course vegetarian option (Andy Sheridan, The Abode Café Bar, Chester).
Rhubarb cheesecake and Archers jelly, ginger syrup compote (Ben Halliday, Cabbage Hall Restaurant, Little Budworth).
Organiser Pam said: “Year on year we are amazed at the skills and quality of the food produced by chefs as young as 17 to 23. They show immense passion and creativity in the menus they design and wow us with their presentation, choice of local produce and the flavours they create.”
Each young chef is rewarded with a commemorative plaque by sponsor Villeroy and Boch and a chef’s jacket donated by Tibard workwear.
