This Thursday at West Cheshire College chefs from Chester will line up to battle it out to become one of the four finalists to compete at the Chester Food and Drink festival in the CH1ChesterBID Sous Chef Challenge.
The four finalists will compete on stage on the Sunday of the festival and be judged by Master Chef presenter Gregg Wallace in order to become the 2016 Champion. The competition, which is open to all CH1ChesterBID members, is designed for all chefs below the level of head chef and recognises the invaluable support of all those in the food business who create such amazing foods day in day out in Chester.
Emily Ghazarian, Events Manager at CH1ChesterBID, said: “It’s great to have the skill sets of these chefs recognised through this competition and we’re excited to see the competition get started. The opportunity for four of these chefs to cook at the Chester Festival is just one of the highlights that we’ve put together for what promises to be an incredibly exciting Easter in Chester. With over 30,000 people expected for the festival we’re looking forward to some bumper crowds in the city and our chefs will be ready to welcome visitors from all over the country.”
Some of the entrants include Martin Moss from Moules a Go Go, Harry Redmayne from Bar Lounge, Nathan Armstrong from the McDonalds Blossom, Salman Tariq from the Botanist and Jack Hughes from the Coach House.
The chefs have 45 minutes to prepare a restaurant style dish from scratch paying attention to the use of local produce within their recipe. This Thursday Chairman of Judges, Brian Mellor of Harthill cookery school will announce the four finalists after what will be a tense heat.
Brian Mellor, who runs a number of national cooking competitions, is looking forward to Thursday’s battle. “It’s always great to see young chefs competing in the kitchen and whilst the pressure of a nights service in their own restaurant is one they are well capable of handling, cooking in front of 400 people on the stage in the final with Gregg Wallace looking over your shoulder is a whole new experience and one that they always benefit from. I’m really excited about this Thursday and seeing what our talented group of chefs have to offer.”