Winner of Cumbria heat of North West Young Chef of the Year 2013 announced

A young chef from Rogan & Company has won the title of Cumbria Young Chef of the Year 2013. Daniel Akrigg, an 18- year-old chef from Cartmel, won the prize after taking part in a two and a half hour cook off on 3^rd April at Kendal College, as part of the Essential Cuisine North West Young Chef of the Year competition. Daniel, who has been a commis chef at Simon Rogan’s Rogan & Company in Cartmel for two years, said he was relieved and ecstatic at winning, especially as it was his first competition. “When you’re cooking, you can’t see anyone else’s dishes which is really nerve-wracking,” he said. “I entered the competition to gain experience and confidence and really put myself out there. I’m very self-critical and doubt myself a lot so to win is absolutely fantastic.” The Cumbria Young Chef of the Year is one of the heats in the North West Young Chef of the Year competition, a regional competition for chefs under 22 years of age sponsored by Essential Cuisine. Talking about the importance of the competition, junior brand manager for Essential Cuisine, Lucy Davies, said: “We think it’s important to capture and develop young talent, and also to emphasise what fantastic local produce we have available to us here in the North West.” The other regional heats will take place throughout April with the Greater Manchester heat taking place at Manchester College on 17^th April; the Lancashire heat at Blackpool & The Fylde College on 18^th April; the Merseyside heat at Southport College on 24^th April and the Cheshire heat at South Cheshire College on 25^th April. The overall final of the North West Young Chef of the Year 2013 will take place on 13^th June at Manchester College, Didsbury. Entrants are required to cook a three course meal for two using North West seasonal produce costing up to £25. The regional finalists get to attend a masterclass with a top chef. Last year’s finalists spent the day at Harthill Cookery School in Tattenhall with Aiden Byrne giving a fish masterclass. The overall champion will win a stage at a top restaurant and automatic entry into the Craft Guild of Chefs’ National Young Chef of the Year awards. Lucy Davies said: “Since it was started back in 2008, the talent that has entered the competition has been and continues to be fantastic. Chefs that have previously entered have gone on to become Heads Chefs and even own their own restaurants within a few short years.”

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.