27th June 2017
Hull College hosted the qualifying rounds for one of the region’s most prestigious Apprentice Chef Competitions for talented young chefs.
And the two winners chosen to take part in the finals are both studying Level 3 Advanced Tech Diploma in Professional Cookery at Hull College.
The Copper Saucepan Award, organised by the Hull and East Yorkshire Hospitality Association (HEYHA) is now into its 11th year, and every year the deciding Cook-off sessions are held within the Catering School at Hull College.
To be eligible for the contest, each entrant must have been in the hospitality industry for a maximum of 4 years and are challenged to devise a menu which reflects their flair, skill and the best of local food with either the starter or the main course featuring fish or seafood.
14 of the best young chefs from around the region gathered together to cook a 3 course meal for the judging panel using locally supplied fish or shellfish. The dishes were then sampled and judged by the panel made up of Head of HEYHA Paul Vincent, Food Critic Roy Woodcock, Helen Watson of East Riding Council and Hull College Catering tutors Phil Dixon and David Houghton.
Once the judging had taken place, the 2 winners were announced as Ellie Tuttle and Reece Temple-Brady, both current students at Hull College.
Reece cooked a starter of cod cheeks on toasted sea bass, a main of pan fried duck with confit of leg, creamed savoy cabbage with port wine reduction followed by a dessert of cucumber pancetta with strawberry elderflower juice and compressed cucumber.
Ellie cooked pan seared scallops on caramelised hogs pudding, with a main of duck breast with black cherry sauce and pommes-anna followed by a dessert of sugared shot glass with macerated strawberries, goats curd and jersey double cream.
Reece and Ellie will now go on to cook in the main event at the Beverley Food Festival on 1 October 2017 and we wish the very best of luck.
As well as a Copper Saucepan and cash prize of £300 for the winner of the award and £100 for the runner up, both will also have a day in the kitchen of the award winning Winteringham Field Restaurant.