DCSIMG

Chefs head to head

foods

foods

Nine of the region’s top young chefs will go head-to-head in a kitchen cook-off later this month to determine this year’s finalists for the prestigious Copper Saucepan trophy.

The annual competition, organised by the Hull and East Yorkshire Hospitality Association, is now in its eighth year and is open to all chefs working in the hospitality industry with a maximum of four years experience. It has the support of some of the county’s top restaurants, including the Michelin-starred Pipe & Glass at South Dalton and the Star at Sancton.

Each of the nine chefs will be asked to produce a three-course menu reflecting flair, skill and the best of local produce. The cook-off takes place on Thursday June 19 in the kitchens of the Hull College catering department and will be judged by Paul Vinsen, chair of the hospitality association, Joanne Bunce, curriculum leader of catering at Hull College, Helen Watson, of Beverley Food Festival, and food writer Roy Woodcock.

The two strongest competitors will then go forward to the final before a live audience at this year’s Beverley Food Festival on Sunday October 5, with the chance of winning £250, the Copper Saucepan trophy and work experience within the kitchens of the renowned Winteringham Fields restaurant run by Colin McGurran, a recent winner on TV’s Great British Menu, who was chosen to cook the sweet course at a special banquet in St Paul’s Cathedral to commemorate the 70th anniversary of the D-Day Landings.

The runner-up will receive £100 and a day’s experience at Winteringham Fields.

Those taking part in the cook-off are:

Kristian Whitehand, Drewtons

Adrianna Wypych, Cuckoo Café and Restaurant

Jonathon Moxon, Pipe & Glass

William Teyen, Holiday Inn Hull Marina

Max David Havler, Willerby Manor

Michael Moughton, Star at Sancton

Dominic Weatherill, Triton at Brantingham

Harry G Smith, Wrygarth Inn

Matthew Charlton, Bupa

 

Comments

 
 

Back to the top of the page