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A student chef at The Manchester College will compete in the final of the North West Young Chef Competition. Danielle Heron cooked up a winning menu with regional ingredients at the Greater Manchester heat. The heat was held at the fantastically equipped new kitchens at the college’s Fielden Campus.
18 year old Danielle is a full time second year student at The Manchester College and also works three days a week at Ramson of Ramsbottom in Bury.
Danielle did her research and made sure her core ingredients were regional and seasonal. Her menu began with Port of Lancaster smoked haddock with Lytham shrimp risotto, mace cloud, curry oil and baby chard.
For her main course she cooked trough of Bowland lamb with fondant, young leeks, carrot, Delamere goats cheese bon bon and Jus. She completed her menu with a stunning dessert of Cheshire apple soufflé with caramel ice cream, jelly and shard.
Danielle won the heat in the face of stiff competition and will compete in the final on 8th June against the winners from Cumbria, Lancashire, Merseyside and Cheshire.
Danielle is an excellent, dedicated student and puts 100% into everything she does.
Danielle said “I was so nervous at the start; I even arrived at the college at 6:30am to ensure everything was in place. I just tried hard to keep my menus local and listen to the advice of my college lecturer Andy Macleod”. Andy said “Danielle is an excellent, dedicated student and puts 100% into everything she does.”
The judges were managing director of Essential Cuisine, Nigel Crane, chairman of judges, Brian Mellor, and executive chef of the Manchester Hilton, Dave Gale. All three agreed that the standard was extremely high. Dave Gale said “it’s good to see these young chefs using modern techniques, but they mustn’t ever move away from what we are here to do: produce great food”.
What next? Could your food win prizes? Find out about courses in hospitality and catering at The Manchester College.
Find out more about the North West Young Chef Competition from their Facebook Page.
