The hunt is on for Sussex’s top young chef.
Organisers of the Sussex Food & Drink Awards are asking members of the public to help in the search for the Sussex Young Chef of the year.
Former winner Steven Edwards who is current MasterChef Professional champion and head chef of the Camellia Restaurant at South Lodge Hotel in Lower Beeding said: “The Sussex Young Chef of the Year is one of the best categories in these awards and it certainly helped kick start my award winning career. It gave me the confidence to enter MasterChef last year and I would thoroughly recommend entering the competition.
“The process for this award is quite similar to that on MasterChef and I really enjoyed the challenge of coming up with a three course menu using locally sourced Sussex produce and going on to prepare and produce it in just 90 minutes in the cook off before it was judged by a panel of experts.”
Nominations for the Sussex Young Chef category, sponsored by Sodexo Prestige, close on September 20 so there is still time to visit www.sussexfoodawards.biz to ensure your favourite chef is considered.
Online voting opened last month for the other seven categories after the 65 finalists were announced at the Big Reveal event hosted at Jeremy’s Restaurant in Borde Hill near Haywards Heath.
There scores of the top food producers, chefs, drinks makers and shop owners from all corners of West and East Sussex mingled and exchanged ideas before learning who was in the running for the top awards in the county.
Joining the judging panel for the Sussex Young Chef of the Year is Sodexo Prestige’s Principal Chef, Malcolm Emery and Craft & Food Development Director, David Mulcahy, along with Leroy Clarke from City College Brighton & Hove’s Catering Department.
They will be looking for a superb chef aged 25 years or under on New Year’s Eve this year, working or studying in Sussex, with a strong appreciation of all things local.
All qualifying nominees will be asked to submit a local and seasonal menu and the top six chosen will go through to the cook off at the end of October.