cumbria's young chef winner...

North West Fine Foods hold a yearly competition, Young Chef of the Year, for creative and talented chefs between 16 and 25. The winner last year found himself on a superb seven day work placement at Raymond Blanc's famous Le Manoir aux Quat' Saisons, which included working in the different kitchen sections.

This year's Cumbrian Young Chef was crowned in January. Michael Lambert from Morcambe, who is currently Chef de Partie at Purdey's Restaurant at the Langdale Hotel, won during a cooking competition held at Lucy Cooks cookery school in Staveley in early January. On March 3rd he'll cook against the best young chefs from Cheshire, Lancashire, Manchester and Merseyside.

Michael's winning three course meal consisted of ‘Morecambe Bay Shrimp Risotto, Deep Fried Quails Egg and Horseradish Foam, ‘Staveley Reared Cumbrian Pork Fillet, Vanilla Potato Puree, Truffled Baby Beets and Strawberry Bank Damson Gin & Lime Jus' and ‘Evaporated Milk Panna Cotta, Cinnamon Doughnut and Raspberry & Cranberry Compote'.




Content and photography supplied by Artisan Foods, funded by Distinctly Cumbrian.