Young Chef 2023 - UPDATE 27th March!
The Rotary Young Chef is a national competition that gives young people the opportunity to test their culinary skills against their peers. The competition is held over successive elimination rounds culminating in the national final to be held April 2023
Onwards and Upwards for Penrith’s Rotary Young Chef
The Rotary Young Chef Competition gives young people the opportunity to test
their culinary skills against those of their peers. Following her success at the
local and county rounds of the competition, Eimhear McGrath of the Queen
Elizabeth Grammar School, Penrith went through to the Regional Final. Held at
Middlesborough College on Sunday 26 th March, Eimhear was up against the
Rotary Young Chefs from the North-East who had also won through to the
Regional Final.
The Young Chefs had 2 hours to prepare a three-course meal for two within a
budget of £22. Marks were awarded for time planning, choice of menu and
costings of ingredients – as well as for the presentation and quality of their
meal. Eimhear’s meal started with seared scallop on a green pea puree with a
ham crisp, black pudding and pea shoots. This was followed by Moroccan
spiced venison loin served with cauliflower puree, crumbed Romanesco, spiced
beetroot and braised shallots. Her dessert was ginger poached pear, poached
with apple juice reduction and lime mascarpone, and a cranberry and pistachio
crumb.
All the contestants were awarded with a certificate, but the two professional
judges, Stephen Donnison and Matty Stather, decided unanimously that
Eimhear was a clear winner and a worthy challenger for the national title.
Eimhear will now go through to the National Final at Alcester, Warwickshire on
Saturday 29 th April where she will compete against the five other Regional
Finalists for the honour of becoming Rotary in Great Britain and Ireland’s
Young Chef of the Year.
their culinary skills against those of their peers. Following her success at the
local and county rounds of the competition, Eimhear McGrath of the Queen
Elizabeth Grammar School, Penrith went through to the Regional Final. Held at
Middlesborough College on Sunday 26 th March, Eimhear was up against the
Rotary Young Chefs from the North-East who had also won through to the
Regional Final.
The Young Chefs had 2 hours to prepare a three-course meal for two within a
budget of £22. Marks were awarded for time planning, choice of menu and
costings of ingredients – as well as for the presentation and quality of their
meal. Eimhear’s meal started with seared scallop on a green pea puree with a
ham crisp, black pudding and pea shoots. This was followed by Moroccan
spiced venison loin served with cauliflower puree, crumbed Romanesco, spiced
beetroot and braised shallots. Her dessert was ginger poached pear, poached
with apple juice reduction and lime mascarpone, and a cranberry and pistachio
crumb.
All the contestants were awarded with a certificate, but the two professional
judges, Stephen Donnison and Matty Stather, decided unanimously that
Eimhear was a clear winner and a worthy challenger for the national title.
Eimhear will now go through to the National Final at Alcester, Warwickshire on
Saturday 29 th April where she will compete against the five other Regional
Finalists for the honour of becoming Rotary in Great Britain and Ireland’s
Young Chef of the Year.
