Competitions
Hull & East Riding Apprentice Chef of the Year - Updated 23rd July
Two Beverley Finalists are chosen in the Battle of the Chefs
The task was to produce a three course meal of their choosing in two hours.
Judges, Paul Vinsen from the Hull & East Yorkshire Hospitality Association, Bernard McCoy from Hull College and Roy Woodcock, editor of The Journal tasted and marked all eight of the chefs’ creations were looking at the balance of the menu, marriage and use of ingredients, colour and texture, as well as presentation, timing, the degree of skill required and, of course, taste!
The grand final will see the two Beverley chefs go head to head on the main stage at the Hull Global Food Festival in Queen Victoria Square, under the watchful and experienced eye of guest judge Antony Worrall Thompson on Saturday 5th September.
The eight semi finalists were:
Hatim Whaibb – Lazaat Hotel & Restaurant,
Rob Mallison – Beverley Tickton Grange,
Shane Tate – Lairgate Hotel,
Graeme Boynton – The Mill House Restaurant and Bar,
Paul Norris – Zillis,
Alexandru Mihai Blinea – KP Club
Nick Hill – Alderson Resource centre and
Jamie Park – The New Clarence.
Each entrant has only been in the industry for less than 4 years.
The event is being organised in partnership with Hull College and the Hull & East Yorkshire Hospitality Association, as part of Hull Global Food Festival.
Photo: Rob Mallison Tickton Grange and Shane Tate Lairgate
Hull & East Riding Apprentice Chef of the Year - Updated 16th July
Chefs Battle for the Copper Saucepan Award
Eight of region’s top chefs will face one another across the stoves on Thursday 23rd July at Hull College at the next stage of the Apprentice Chef of the Year competition, which is to take place in the run up to Hull Global Food Festival (4-5-6 September 2009). The contest, sponsored by the Hull & East Yorkshire Hospitality Association and Hull College, aims to allow Hull’s brightest new culinary stars to shine, with a final that is to be judged by one of the UK’s most popular chefs, Antony Worrall Thompson.
The Eight contestants include
Hatim Whaibb – Lazaat Hotel & Restaurant,
Rob Mallison – Beverley Tickton Grange,
Shane Tate – Lairgate Hotel,
Graeme Boynton – The Mill House Restaurant and Bar,
Paul Norris – Zillis,
Alexandru Mihai Blinea – KP Club
Nick Hill – Alderson Resource centre and
Jamie Park – The new Clarence.
Each entrant has only been in the industry for less than 4 years.
The chefs will be asked to cook a menu devised by them and the judges will be looking at the balance of the menu, marriage and use of ingredients, colour and texture, as well as presentation, timing, the degree of skill required and, of course, taste!
The event is being organised in partnership with Hull College and the Hull & East Yorkshire Hospitality Association, as part of Hull Global Food Festival.
The grand final will see the two strongest competitors go head to head on the main stage of the food festival, in Queen Victoria Square, under the watchful and experienced eye of guest judge Antony Worrall Thompson on Saturday 5th September.
Menus
On 23rd July, each of our semi finalists will be preparing the menu devised by them as set out below.
Menu by Hatim Ali Whaibb, Lazaat Hotel & Restaurant
Starter
Grilled Whitby Lobster, Coconut, Mace & Cardamon
Main
Ilkley Moor Farm Longhorn Fillet of Beef, morels
Bangalore Amrut single malt whiskey cream sauce,
Duo of peppercorns
Dessert
Lavender Trio
Terrington Lavender & White Chocolate Mousse
South Farm Honey & Lavender Crème Brule
Lavender Shortbread
Menu by Rob Mallison, Beverley Tickton Grange
Starter
‘Tastes of Bridlington Crab’
Main
Loin of rare breed Weel pork, crushed New
Potatoes with Doreen’s Black Pudding and
Fresh sage
Dessert
Sands Lane Summer Pudding, Stamfrey Farm
Clotted cream and freshly churned Blueberry
Sorbet
Menu by Shane Tate, Lairgate Hotel
Starter
Lowna’s Brafford Goats Cheese Salad with Pickled Baby
Beetroot and Aged Balsamic Vinegar with Micro Leaves
Main
Roast Loin of Welsh Rare Breed Suckling Pig, Offal
Faggot, Smoked Mash and Greens
Dessert
Driffield hand-picked Strawberry and Black Pepper Tart
with Clotted Cream
Menu by Graeme Boynton, Millhouse Restaurant & Bar
The Three Teams Of Hull
Starter
Red and White
Roasted Red Pepper and Cauliflower
Soup served with a Fresh Cauliflower Cream
Main
Black and White
Pan Fried Cod Fillet seasoned with
Cracked Black Pepper, served on a ‘Field’ of
Pea and Spinach Puree with New Potatoes
And finished with a Black Pepper and
Luxardo Passionate Nera Cream
Dessert
Black and Amber
Orange and Cointreau Cheesecake Served
‘Manhattan’ Style wrapped in Liquorice
Menu by Paul Norris, Zillis
Starter
Chargrill Chicken and Mango
Salad served with a
Refreshing Thai Lime Dressing
Main
Singapore Laska
Fresh locally sourced shellfish,
In a fragrant Thai Style Broth,
Accompanied by stir fried
Park Choy and Egg Noodles
Dessert
Summer Fruits Pavlova
A home made Meringue bed,
Filled with chantilly cream,
Topped with fresh summer fruits
Menu by Alexandru Mihai Bunea
KP Club, Pocklington
Starter
Salad of Bridlington Crab, Pink Fur Apple Potatoes with Pea Shoots
And a Beetroot Vinaigrette
Main
Loin of Bishop Wilton Lamb with a Ratatouille Spring Roll
And a Lamb and Basil Glaze
Dessert
Crispy Nectarine Wontons with warm Gooseberry Sauce
and Mascarpone Cream
Menu by Jamie Park, The New Clarence, Hull
Starter
Salad of Sardines and Crayfish with a Peashoot and Rapeseed dressing
Main
Fillet and Belly of slow cooked Pork
With a Spiced Apple and Tomato Chutney served with
Yorkshire grown Spinach and Chantenay carrots
Dessert
Strawberry and Avocado Tartlet
With Honey and Goats Cheese Ice Cream
Menu by Nick Hill, Alderson Resource Centre, Hull
Starter
Fresh White Bridlington Bay Crab and Micro leaves
With
A Cockle and Rapeseed Oil Dressing
Served with a Crab Tuile
Main
Slow Braised Belly of Anna Longthorpe’s Free Range Organic Pork
With
Sage Stuffed Pork Tenderloin on Buttered Cabbage and Bacon
Served with a Yorkshire Cider Sauce
And
Crackling
Dessert
Mixed Summer Berry Crumble with Mixed Berry Coulis
And
Yoghurt Ice Cream
Mixed Berries supplied by The Balloon Tree Farm Shop
Sponsors
Hull & East Yorkshire Hospitality Association
Hull College
