A Junior Sous Chef from Grill on the Square is celebrating after winning the title of Cheshire Young Chef of the Year 2013, sponsored by Essential Cuisine. Sam Mairs received the title after taking part in a two and a half hour cook off on 25th April 2013 at South Cheshire College.
For his starter, Sam prepared Boudin of Goosnargh Corn-fed Chicken, Richard Wilding Asparagus, wild mushrooms, morel and white wine sauce.
His main course included Butter Poached Muncaster lobster, Tempura claw, spring vegetables and Cheshire cheese sauce. He finished his 3 course menu with Willington farm Cox Apple Tart Tatin, Walk Mill handmade pastry and Ampleforth brandy cream.
On winning, Sam said he was shocked. "I didn't think I had a chance of winning. I saw the other competitors' dishes coming past me to be served and thought they all looked really good."
"I was encouraged to enter by my head chef, Adam Smith, who entered in 2008, and also by Alex Pendlebury, who also works at the Grill on the Square and was a Cheshire Heat finalist last year.
During the heat, Sam faced strong competition from Ben Field (Bears Paw,) Jack Mullen (La Belle Epoque,) Joseph Jones (Carden Park Hotel,) and Nigel Hankey (Red House Brasserie.)
The judges on the day were Chairman of Judges Brian Mellor, Managing Director of Essential Cuisine Nigel Crane, and Marcus Bean, Celebrity TV Chef and owner of The New Inn at Baschurch in Shrewsbury.
Sam will now go on to represent Cheshire at the North West Young Chef of the Year Competition Final on 13th June at Manchester College in Didsbury.
For more information on the competition, click here.
*T**his press release was provided by Essential Cuisine*