Northamptonshire chefs battle it out for Weetabix's Food and Drink Awards

Chefs from across the county took part in a competition last week in a bid to win the Weetabix Northamptonshire Food and Drink Awards 2020/21.

The competition took place at Shires Cookery School in East Haddon and the winners will be announced in an online celebration on Thursday, November 12.

Four professionals aiming to win Chef of the Year had two hours to prepare and serve two identical

portions of a starter and a main course using locally sourced ingredients including wild rabbit, damsons, homegrown artichokes and red wine from Earls Barton’s New Lodge Vineyard.

The four chefs taking part were Jim Millar from The Willow and Brook, Apethorpe, Michael O'Gorman from Side Order Catering, Wellingborough, Zak Perrin from The Falcon, Fotheringhay, and Samuel Squires from Hisbisus, Northampton.

They were judged by Gavin Austin who cooked for the England Lionesses during the World Cup last year, Simon Dyer who trained at Northampton College and now works as Sir Richard Branson's private chef on his private island, Necker, and former Saints player Christian Day.

Christian competed on MasterChef earlier this year and said: "I was watched by thousands of people during my rugby playing career but I now know only too well that it’s quite a different thing being presented with an unknown culinary challenge in an unfamiliar kitchen and scrutinized every step of the way, so I was so impressed to see these guys in action and to watch them create some amazing dishes.

"All four of them showed real skill, confidence and passion in crafting their two courses and I hope I can speak on behalf of the panel when I say that they made the tasting session an incredibly enjoyable experience and the judging an equally tough one."

A week before, the four finalists in the Booker Young Chef of the Year category took part in a Ready Steady Cook challenge where they had to prepare their own version of Chicken Cordon Bleu using locally-sourced

ingredients of ham from Sauls of Spratton, cheese from Hamm Tun Fine Foods and breadcrumbs created

using a loaf from Whittlebury Bakery.

The chefs under 25 competing for the prize were Austin Howsam and Kenny Markham, both from Burnt Lemon Chefs, Woodford, Louis Scott from Stanford-On-Avon, and David Arthur Smith from The Palmichael, Burton Latimer.

They were juged by Shires Cookery School owner James Claydon, awards patron Mary Laing, Phil Martin, head of catering at Northampton College, and Peter Saunders from category sponsor Booker.

Peter said: "Booker has backed these awards for a decade now and we’re particularly proud to be doing so again this year at a time when chefs, venues, producers and indeed the entire sector needs every boost it can get.

"Watching the four accomplished young chefs in action was not only inspiring for all the judges but was

a reassuring reminder that, however tough things may be at the moment, the future of food and drink in

the county is in very safe hands."

There are a dozen categories in the Weetabix Northamptonshire Food and Drink Awards and you can find out more at its website here.

For more details about Shires Cookery School, their website can be accessed here.

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