Sussex Food and Drink Awards

Charlie in kitchen South Lodge

Charlie in kitchen South Lodge

Six of the best young chefs in Sussex took part in a sizzling cook-off on November 6 as part of the Sussex Food and Drink Awards 2012-2013

The chefs took part to win the Sussex Young Chef of the Year award at City College, Brighton, and were judged on the sourcing of ingredients, taste, presentation, creativity, saleability and customer appeal of their menus.

District locals, Charlie Tayler from The Pass at South Lodge Hotel in Lower Beeding, and Tom Goodchild from The Crabtree in Lower Beeding, contended alongside Paul Peach from The Horseguards Inn in Tillington, Jimmy Gray from Jeremy’s Restaurant at Borde Hill Gardens near Haywards Heath, Steve Pelling from The Felbridge Hotel in East Grinstead, Ryan Hunter from Wingrove House in Alfriston.

The young talents were asked to prepare a three-course meal made from locally sourced Sussex produce.

They were judged by an expert panel including Roy Perrett from the Craft Guild of Chefs, Leroy Clarke, chef lecturer and course manager at City College’s catering department, sponsors Fiona Kay of Cheese Please and Glenn Roberts of Gram UK Ltd and chair of judges, Clive Beddall OBE.

Roy Perrett, vice president of the Craft Guild of Chefs said: “The six young chefs all produced menus of an amazing standard and selecting just three finalists was challenging with a display of such exceptional culinary skills”

The three finalists chosen were Charlie Tayler, 20, Jimmy Gray, 24, and Ryan Hunter, 20.

Charlie, aged 20, works as demi chef de partie in The Pass restaurant at the South Lodge Hotel in Lower Beeding.

His starter of scallops and butternut squash was followed by wood pigeon and a blackberry cheesecake which was singled out for particular praise by the judges.

Jimmy, 24, from Jeremy’s Restaurant at Borde Hill Gardens, produced a menu judged to be exceptionally creative and youngest of the three finalists, Ryan, 20 , from Wingrove House in Alfriston was delighted to be back cooking at City College where he did his training.

Leroy Clarke, chef lecturer and course manager at City College’s Catering department: said:“When we have young chefs as talented as today’s competitors working in our restaurants and hotels, the hospitality and catering industry in Sussex has a great future and can only go from strength to strength.”

The County Times is a media partner of the awards.

To find out more visit www.sussexfoodawards.biz




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