FDMB North West would like to send their congratulations to Albert Hindson and Sebastian Bloor, from Kendal College who have won the 2019 UK Young Seafood Chef of the Year competition after beating eight other teams in the final, held on Friday 14th June.
The competition – sponsored by Seafish, the public body that supports the £10bn UK seafood industry– challenges its participants to produce a three-course menu using specially selected sustainable seafood.
The young chefs are both studying for a Level 3 NVQ Professional Cookery in Patisserie and Confectionery at Kendal College, won the day with their menu of lemon sole and spiced cod. They also impressed the judges with an inspiring lobster orzo salad dish in the final’s intermediate course invention test.
Albert and Sebastian had secured their position in the final after progressing through one of the competition’s three regional heats, held last month in Sunderland, Norwich and North Wales.
Their culinary creations impressed this year’s panel of final judges, which included:
- Daniel Clifford, two-time winner of the Great British Menu and chef patron of the two Michelin-starred Midsummer House restaurant;
- Serge Nollent, Product Group Development Manager, Young’s Seafood;
- Emma Mckeating, Recognised Fishmonger under the Master Fishmonger Standard and Seafish Ambassador;
- Jak Cresser-Brown, Development Chef, Koppert Cress;
- Nikki Hawkins, Trade Events Manager, Seafish
Along with prize certificates for their college, a competition trophy and medals, Albert and Sebastian received £500 each, a £1,000 voucher to spend on Russums catering equipment for their college, a Robot-Coupe ‘Robot Cook’ food processor worth approximately £2,500, and a cookbook. The chefs will also jet off to Holland on a Koppert Cress ‘Cressperience’ culinary trip as a further part of their prize.