Teenage chef Daniel Akrigg, commis chef at Rogan and Company restaurant near Grange Over Sands, was crowned the winner of the North West Young Chef competition held at Manchester College last week.
Akriggs' menu included a starter of asparagus (blanched in vegetable nage) and poached egg with brown butter hollandaise. Fillet of plaice, Morecombe Bay shrimps and heritage potatoes with crushed peas and shoots with a roast bone sauce made from the plaice bones and topped with pea shoots grown on Rogan and Company's farm.
Brian Mellor, British master chef and chairman of judges said: "It was a closely contested final, but Akrigg worked quickly and with focus, and was controlled at all times to produce balanced and well flavoured dishes.
"As the judges spoke to him throughout the competition, he displayed good awareness and knowledge of his ingredients and why he was preparing and cooking them in that way."
Akrigg now qualifies for Young National Chef of the Year later this year, and will receive a week stage at a top restaurant and a set of professional chef's knives for winning North West Young Chef 2013.