A young Head Chef from The Brew House in Bolton is celebrating after becoming the Lancashire Young Chef of the Year 2013.
Lee Brown will now go on to represent Lancashire in the Final of the North West Young Chef Competition 2013, which will take place on 13th June at Manchester College in Didsbury.
Lee did battle on 18th April at Blackpool and The Fylde College against Paul Mackellar from Foxholes Restaurant, Daniel Caldwell from Ribchester Arms, Aaron Pratt from Red Cat Restaurant, Jack Neild from The Villa, and Jordan Tyson from The Alma Inn.
On winning, Lee said "I can't believe I've won. I tried so hard, and did lots of practice. I've been really nervous; I've not slept!"
Lee entered in 2012 but narrowly missed out on a place in the final, being pipped to the post by the now North West Young Chef of the Year 2012, Lewis Gallagher. "I entered last year, so I wanted to come back this year and win it, and also prove to the judges I'd listened to their feedback and built on it."
When asked who inspires him, he named Lewis Gallagher, the 2012 North West Young Chef Champion who also represented Lancashire. "I know Lewis and have followed his progress and see that by entering the competition, it puts you in contact with other chefs that can show me more sides to catering and help me progress."
For the heat, Lee's menu consisted of a starter of Pan Seared Morecombe Bay Sea Trout with Risotto textured and flavoured with Beetroot, Roasted Puree Carpaccio of Beetroot. His main course was Honey Glazed Duck, Fondant Potatoes, Potato Wrapped Duck Lollipop, Beurre Noisette Broccoli Puree, Carrot Ribbons and Wilted Wild Garlic Leaves.
His dessert which wowed the judges was a free range Duck Egg Custard Tart, served with Textures of Rhubarb; Poached, Puree and Jelly.
Stephen Williamson and Dennis Talbot from The Lune Valley Smokehouse, sponsors for the Lancashire Heat, presented all heat finalists with a gift voucher, and the winner with a professional knife. The Lune Valley is a family owned and run business in Carnforth, Lancashire, who are purveyors of the finest smoked Fish, Meats and other Artisan products. They cure and smoke their delicacies using specialist techniques developed over time, and encouraged the young chefs on the day to visit and explore the art of smoking foods.
Judges on the day were Chairman of Judges Brian Mellor, Managing Director of Essential Cuisine Nigel Crane, and Sean Kelly, the Senior Executive Head Chef for the Marriott Group for Europe.
*T**his press release was provided by Essential Cuisine*