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Whitchurch's Adam wins his way to national seafood chef final

Published date: 09 June 2017 |
Published by: Barrie White 
Read more articles by Barrie White  Email reporter


 

A young chef from Whitchurch has made it through to the final of a national cookery competition.
 
Adam Ashley, 20, is training to be a professional chef at New College in Telford, and he is through to  the finals of the UK Young Seafood Chef of the Year, to be held in Grimsby on June 12 and 13.
 
He will join Joseph Little from Wellington in flying the flag for the college at the finals.
 
The pair wowed the judges in the western regional heats with a menu of a starter of seared salmon, spiced lentils and shallot bhaji, followed by an intermediate course of baked cod loin, salt baked beetroot ratatouille with rosemary and parmesan.
 
For the main course, they cooked pan-fried plaice with roast celeriac, apple and lemongrass puree, hazelnut foam and a light veal jus.
 
It is the second year in succession that Adam, who is in the third year of a professional chef diploma at New College Telford, has made it through to the national final.
 
Sean McNulty, chef lecturer at New College Telford, said: “We’re delighted that Adam and Joe’s hard work has been rewarded once again.
 
“The regional finals were tough – young chefs had to cook their own menu.
 
“The three highest-scoring teams have made it through to the grand final, where celebrity chef Nathan Outlaw will be among the judges.”
 
The prize for the winning team at the Grimsby event is £500 per person, plus a top-of-the-range food processor, and £1,000 for their college to spend on catering equipment.

  • See full story in the Whitchurch Herald

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