Successful Teams Progress to the Final of the Young Seafood Chef of the Year 2019
In the final heat of the Young Seafood Chef of the Year, held at Coleg LLandrillo in North Wales – three successful teams have secured a place in the final of the 2019 competition after winning their regional heat on Friday 24th of May at the college.
Oliver Parry-Molloy (22) and Dalton Weir (19), both studying for an NVQ Level 3 in Professional Cookery at Colleg Llandrillo, have secured one of nine places in the competition’s grand final. Oliver and Dalton earned their position by preparing a three-course menu of lemon sole bonne femme, hake and a baked haddock main course, all made using sustainably sourced seafood.
Joining the team from Colleg Llandrillo, Luke Canning (18) and Adam Rosinski (18), both studying for an NVQ Level 3 in Professional Cookery at Salford College, also prepared lemon sole, hake and cod for their round-winning menu. The final team to make it through the to the final are, Aaron Mosedale (19) and Heather Goldie (18), both studying for an NVQ Level 3 in Professional Cookery at the University College Birmingham.
The 2019 UK Young Seafood Chef of the Year competition, sponsored by Seafish, the public body that supports the £10bn UK seafood industry, and run by The Grimsby Institute, offers its participants a platform to demonstrate their flair and skills using sustainable seafood. The competition is open to all full-time and college based modern apprentice chefs under 25.
The successful teams will now compete against the eight other teams of two in front of judges at the final, which will be held at The Grimsby Institute, Grimsby, on the 14th of June. This year’s final judging panel includes Daniel Clifford, chef patron of two-Michelin starred Midsummer House restaurant, Cambridge, and two-time winner of BBC Two’s Great British Menu.
The Coleg LLandrillo heat was judged by a panel of professionals that included Emma Mckeating, Recognised Fishmonger under the Master Fishmonger Standard, Serge Nollent, Product Group Development Manager, Young’s Seafood, David Coyne, Robot-Coupe, and was headed-up by Ben Bartlett, Master Craft Guild of Chefs and Seafish Chef Ambassador.
Nikki Hawkins, Trade Events Manager, Seafish, said: “Founded in 1996, the UK Young Seafood Chef of the Year continues to uncover incredible talent. The standard of cooking in this heat has been exceptional, with each team impressing us with the skill and creativity in their dishes.
“This competition is highly regarded in the seafood industry. It offers ambitious young chefs the opportunity to demonstrate their ability and confidence in working with a range of sustainable seafood, and the chance to potentially boost their future careers. Today’s winners will now have their sights firmly set on the final in Grimsby, and we’re looking forward to seeing what they have to offer the judges.”
Paul Robinson, Curriculum Manager, Hospitality, at The Grimsby Institute, added: “The road to the UK Young Seafood Chef final is always hard-fought, and an invaluable learning experience for all of the young chefs involved.
“Competitions like this are not only a great way for colleges to show off the skills that their students have been developing and shine a spotlight on the next generation of culinary talent, but also to highlight their students’ knowledge and awareness of sustainable seafood practices.”
The winning team of the 2019 UK Young Seafood Chef of the Year competition will receive a Koppert Cress ‘Cressperience’ trip to Holland, along with a Robot-Coupe Robot Cook food processor, £500 per person, a £1,000 voucher that can be spent on Russums catering equipment for their college, a cookbook, a competition trophy, a competition medal and prize certificates. The winning recipes will feature on the Seafood Week 2019 website.
Seafish is the competition’s headline sponsor, with Young’s Seafood, Koppert Cress, Robot-Coupe, Russums, Billingsgate Seafood Training School, Corney & Barrow Wines, The Big Prawn Company and Oak Ridge Hotel Group also providing sponsorship.