Young Punchbowl Inn chef in running for serious acclaim
19-year old Arthur Quin, chef de partie at the Punchbowl Inn, Crosthwaite, Cumbria and winner of the Craft Guild’s North West Young Chef of the Year, will face off against seven other Northern semi-finalists at the first of two heats at Sheffield City College on Thursday 11 June.
A second heat for Southern semi-finalists will be held on Wednesday 24 June at Le Cordon Bleu, London.
Steve Munkley, chairman of judges and vice president of the Craft Guild of Chefs, said: “The Young National Chef of the Year is a fantastic platform to showcase our industry’s talent and skills.
“Since its launch four years ago, the calibre of young chefs coming through this competition never fails to impress me.”
The top five scorers from the heats will then compete against three “seeded” finalists, Danny Hoang of Colette’s at the Grove, Hertfordshire, James Newton of the Royal Garden Hotel, Kensington and the winner of the Royal Academy of Culinary Arts Awards of Excellence (a victor is yet to be announced) at the Restaurant Show on Tuesday 6 October.
Michelin-starred chef Mark Sargeant, Young National Chef of the Year ambassador, said: “It’s always an absolute pleasure to be involved with Young National Chef of the Year and to witness the competition from strength to strength.
“Each year the standards get higher and I’m really looking forward to seeing what talent this year’s competition brings.”
Regional victor
Quin saw off competition from five North Western finalists last month to win his North West Young Chef of the Year title, producing a three-course menu featuring local ingredients for a panel of judges.
Quin’s winning dishes were asparagus with poached egg and hollandaise, Maryport line-caught cod with cauliflower, wild garlic and chicken and soaked coffee sponge with pea, Armagnac and honey.
Steven Doherty, chef patron of First Floor Café, Windermere and North West Young Chef of the Year judge, said of Quin: “He doesn’t realise how good he is – he is an immensely talented young chef.”
