Three 19-year-old pub chefs battled it out to be crowned Young Pub Chef of the Year. The category was open to chefs aged under 21 and our fi nalists had one hour and 15 minutes to create a main course, using the ingredients of their choice. No pre-prepared ingredients were allowed.
Jamie Clarke
Position: Junior chef de partiePub: The Rose & Crown, Snettisham, NorfolkContact number: 01485 541382Website:www.roseandcrownsnettisham.co.ukDish: Ravioli of brown Norfolk shrimp and sea bass with Brancaster mussels and grilled flatbreadClick here to see the recipeCost of ingredients: £1.75Menu Price: £6GP: 75%
Background: Jamie Clarke, aged 19, started out in the kitchen at the Rose & Crown five years ago as a kitchen porter. He's always been into food and says that he's now fully determined to pursue a career as a chef.
"I went on to do prepping in the kitchen just before my 15th birthday, and that's when I knew what I wanted to do. But I've always loved food - my mum is into her cooking."
Jamie started college a month before the cook-offs in October, and he says that he is learning his skills from his head chef Andrew Bruce.
"Andy is brilliant," says Jamie. "He takes time to teach me and takes me through the skills I need to learn. He has a brilliant knowledge of food."
Jamie particularly enjoys cooking fish. "I find it more challenging than cooking a bit of steak," he says. "If Andy wants fish on the specials board, he will get me to come up with some ideas - that creative side of the job is great."
Jamie says that he takes culinary inspiration from celebrity chef Jamie Oliver.
JUDGES' COMMENTS:
"The flavours are very nice and it is a dish with a lot of work, which he has handled very well."
"Jamie was in control in the kitchen at all times. He has a lot of good skills."
"A confident and very capable young chef with a bright future ahead of him."
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