Young chef from Horsham wins national competition

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A young chef from Horsham has created a stir in the final of this year’s Rotary Young Chef competition, in association with olive oil brand Filippo Berio.

14 year old Jordan Powell, who was sponsored by the Rotary Club of Horsham, and mentored at South Lodge Hotel, beat eight other competitors to win the National Finals of the Rotary International in Great Britain & Ireland’s ‘Young Chef’ Competition in Cheltenham on April 27.

His prize is a trip of a lifetime to Italy, courtesy of Filippo Berio, where Jordon will experience real Italian
cooking. He will also enjoy a day’s cooking tuition at a top
London restaurant, and on the day received a trophy and a £250 cash prize.

When Jordan won the local heat of the 2012 competition his prize was  to
spend a day in the kitchen at South Lodge Hotel.

“Winning the competition has meant so much to me but it would
not have been possible without the inspirational chefs at South Lodge,” said Jordan.

“Being with them has changed the way I see and use food and I can’t wait to learn
new things. I want to thank all of them!”

Executive Chef at South Lodge Lewis Hamblet  has mentored Jordon and said: “I am personally very proud of Jordon and I’m sure that Forest school and the
Horsham Rotary are delighted too.

“He is a very talented individual and will
go far. I will personally keep him grounded and will carry on the dialogue
with his mother.

“It’s been a pleasure coaching Jordon and I can assure you
all that this is only the beginning as he has the full might of Exclusive
Hotels behind him and he has a very bright future ahead.”

Jordan’s head teacher at The Forest School Siobhan Denning said: “Jordan is a star! He’s clearly very talented and he’s put his
heart and soul into this competition. I’m grateful to my colleagues here at
school who have encouraged and supported him - Malcolm Day and Pam Jackson,
from our Hospitality and Catering department. “

Thousands of youngsters entered the Rotary competition last year.

Jordan’s winning menu was: Starter - mackerel with blood orange textures; Main - rump of hogget with dauphinoise pomme puree, roasted celery and carrot, wilted garlic spinach and roasted pine nut and lamb sauce; Dessert - apple panna cotta, cinnamon pancake, apple puree.