STRAWBERRY FIELDS FOR YOUNG LANCASHIRE CHEF!

A LANCASHIRE chef who aspires to be his own boss by the age of 30 has been hailed Lancashire Young Chef of the Year 2009, putting him firmly in the race to become the most promising culinary property in the North West.

Martin Hargreaves, senior chef de partie at Cassis at Stanley House Hotel, Mellor, won the Lancashire & Blackpool Tourist Board contest after impressing judges at a cook off.

The title not only brings industry acclaim, but an automatic place in next year’s heated final of the Essential Cuisine-sponsored North West Young Chef of the Year 2010.

At Lancaster and Morecambe College, his challenge was to cook up a winning three course meal for two using local North West produce costing up to £25 alongside seven other 18-25 year old finalists from a mix of hotels, pubs and a garden centre.

His creations comprised an excellent cauliflower risotto with Morecambe Bay langoustines starter, Huntley’s roe buck venison for main course, and Cheshire apple trifle for dessert.

It’s another huge step on the career ladder for Martin, who was hailed modern apprentice student of the year three years running at Blackburn College, nominated by his tutors and employers for his commitment, contribution to college life and course performance.

His ambition, after gaining as much experience as possible, is to have his own fine restaurant and bakery business by the time he’s 30, with a talented team right behind him. “I live for cooking and work is my full time passion,” he said. “The satisfaction derived from sourcing the finest regional produce, then preparing and presenting it to perfection on the plate and hearing the praise of delighted diners, cannot be beaten.”

Executive head chef at Cassis Steve Williams said it took a lot of nerve to enter a competition where all your skills are on public display. “Martin’s menu shows skill and modern techniques and I am very proud of what he has achieved. He has made good use of the great spectrum of food available in the North West.”

At the nerve racking cook off, run by Lancashire & Blackpool Tourist Board as part of their annual awards, Martin had to impress a scrupulous judging panel, made up of judges British Masterchef Brian Mellor (Chef ‘n’ Farmer, Wirral) and Maurizio Botcchi (La Locanda, Gisburn).

“I always expect a strong showing from Lancashire, but I was also impressed by the eagerness of the young chefs to receive feedback,” said Brian. “Martin will be a very strong contender representing Lancashire in the North West Young Chef final next June.”

“I am impressed by the amount of talent these young chefs have demonstrated,” added Maurizio. “They have shown great passion and a real willingness to learn from the competition.”

Diane Blakemore from the Lancashire and Blackpool Tourist Board was also bowled over by the high standard. “It never ceases to amaze e, the talented individuals who are at work here in Lancashire,” she said. “This has been another outstanding competition, showcasing the young chefs’ exceptional talents.”

If Martin goes on to win North West Young Chef of the Year at the final in front of regional producers, food writers, media and top chefs, he will receive a week long bursary in a top European restaurant with mentoring from an accomplished chef. He will also win a weekend for two at a luxury hotel and a set of Global chefs’ knives.

North West Young Chef aims to give chefs the opportunity to increase their chances of achieving long term goals, demonstrate skills to a professional audience and get invaluable feedback.

Nigel Crane, managing director of sponsor Essential Cuisine, said: “North West Young Chef is a great platform for young chefs. The thrill of competing, the chance to learn from peers and give potential employers something to think about when they look at a CV, it’s a golden ticket to bigger and better things. You also learn discipline and how to take constructive criticism, which helps no end in this competitive industry. We wish Martin all the luck in the final.”

13/11/2009|