Two of the county’s youngest professional chefs, who once shared the same school year at Wolfreton School, found themselves head to head in the final of the Copper Saucepan competition at Beverley Food Festival on Sunday.
The competition, to find the best young chef in East Yorkshire, saw James Workman, of The Light Dragoon at Etton, near Beverley, and Steven Lodge, of The Village Hotel, Hull, cook a two-course meal in just 30 minutes before a packed audience in the festival food theatre in Saturday Market.
Judges described it as the closest final in the competition’s nine-year history before awarding the trophy to James, 20, who lives in Market Weighton. His main course was a duo of game (venison loin and pheasant) with a wild herb rosti, a butternut squash puree and buttered cabbage chiffonade, followed by a dessert of baked home-grown pub pear with home-made sloe gin, wild bramble coulis and some East Yorkshire honey cream.
Steven served up home-made smoked duck with local baby leaves, Wensleydale cheese shavings, and a hedgerow and blackberry drizzle. His sweet, a farmhouse pudding, was made with Market Weighton strawberries infused with elderflower and some Wolds lemon curd ice-cream.
In addition to the Copper Saucepan trophy, James received a cheque for £250 and the chance to spend a day in the kitchens with Great British Menu chef Colin McGurran, of Winteringham Fields.
Steven received £100, and the kitchen experience day at Winteringham.
The competition is organised by the Hull & East Yorkshire Hospitality Association.
