Mitchell’s Chef of the Year
Finalists impress at College cook-off
Lancaster and Morecambe College are proud hosts of Mitchell’s Chef of the Year competition for the third year running. The college’s industry standard training kitchens saw the six finalists create stunning 2 course menus in just an hour and a half. Dishes were judged by Mitchell’s Managing Director Jonathan Barker, Mitchell’s Food and Beverage Manger Harvey Jones, Neil Udale from Udale Specialist Foods and LMC Service Industries and Business staff Chris Smith and Andy Winder.
All the judges were impressed with the standard of entries from the chefs and declared it to be a very close run contest. The overall winner for the second year running was Craig Johnson, Head Chef of the Waterwitch in Lancaster; He impressed the judges with his menu of galantine of quail stuffed with haggis with a celeriac puree, whiskey cream sauce and pancetta crisp, followed by roast beef fillet with wild mushroom and thyme suet pudding, baby leeks, carrots and potato fondant. For the first time, as the contest was so close, a runner up prize was also awarded. This went to Daniel Stanley of the Wilton Arms in Bolton.
Chris Smith, Head of Service Industries and Business at LMC commented “The relationship between LMC and Mitchell’s is crucial to ensuring the retention of young up and coming chefs within the Lancaster and Morecambe region. There is an abundance of talent in the local area and for LMC to be working so close with the largest Catering employer the future looks very bright. Our continuing partnership will allow students access to this exciting industry with clear pathways to future success.”
