Josh Haycock, as shown in other pages, reached the dizzy heights of the Rotary Young Chef National Final which was held in Lincoln College on 20th May 2017. He is studying catering at the College of West Anglia and has battled his way through from the local competition, through the District and Regional Finals, initially with 5,000 plus competing and down to the last eight. Well done Josh!
For the final he presented Dry-Cured, Blow-Torched Mackerel served on Pickled Vegetables with a Truffle Oil ayonnaise and Caper Dressing, followed by Poached Ballotine of Chicken Breast with Slow Cooked Fondant Potao, Parsnip Puree, Cream of Kale, Chicken Reduction and Textured Garnishes. The Dessert was Deconstructed Lemon Meringue.
Although he did not feature among the winners or runners up it was a great experience and he thoroughly enjoyed himself and will no doubt have gained a lot through the competition.
Trinity, who sponsored him throughout, presented him with a set of professional cook's knives
more Winner of the District 1080 Young Chef Final
more The lead up to this year's competition starts in the schools
more Showcasing the talents of would be chefs in Rotary District 1080
more Culinary delights from would be chefs
more Tom Edward's progress in the competition
back Mouth-watering dishes served up by wannabe top Chefs of the future