The challenge was to cook up a three course meal for two using North West produce costing up to £25 for a panel of judges, including David Gale from the Manchester Hilton, Mark Fletcher from Nunsmere Hall and Nigel Crane from Essential Cuisine (sponsors of the North West Young Chef Competition). Nigel Crane, managing director of competition sponsor Essential Cuisine and Dorchester-trained chef, gave the following advice to the 14 young chefs: “Keep it hot, keep it simple, local and in season”. In only his second competition, Andy Sheridan from Chester Abode won the Cheshire heat, held at South Cheshire College on 1st November, to secure his place in the 2011 North West Young Chef Competition final next June. Andy will compete against the winners from the Merseyside, Greater Manchester, Lancashire and Cumbria heats which take place in March/April 2011. 
For the cook off, Andy plumped for a healthy starter of Cajun spiced salmon, quinoa and pepper salad, smoked garlic oil and mint crème fraiche. This was followed by a duo of pork (sourced direct from Lake District Farms), roast tenderloin and braised cheek, pickled red cabbage, butternut squash puree and wholegrain mustard jus. For dessert he made a blackberry and champagne granite, lemon brulee and vanilla foam. Andy was presented with the Cheshire’s Most Up & Coming Chef Award by Simon Rimmer at a glittering awards evening organised by Visit Chester and Cheshire. The event took place in Tatton Park’s Grand Marquee on 25th November. After receiving his award Andy said “I couldn’t believe I won, I am just so happy and looking forward to the final next June.” Andy also praised his head chef, Stuart Collins, for all the support he has given in the run up to the competition. The North West Young Chef Competition aims to give chefs the opportunity to increase their chances of achieving long term goals, demonstrate skills to a professional audience and get invaluable feedback. Click here for more details on the remaining heats and how to enter.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.
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