Young Chef of the Year winner at the EADT Suffolk magazine Food and Drink Awards 2016
PUBLISHED: 10:55 27 April 2016 | UPDATED: 12:26 27 April 2016
This category recognises the talents of a growing number of young people forging careers in the hospitality industry, and seeks to encourage excellence and ambition.
Winner: Max Cameron – Tuddenham Mill
At the cook-off Max worked quietly at the end of the kitchen, with absolute focus and a methodical, unflappable approach from beginning to end. His light, fresh rhubarb and meringue pudding was outstanding, the judges enjoyed the balance between sweet and sour flavours and different textures of the dish.
Highly Commended: Johnathon Cooper – The Swan at Lavenham Hotel & Spa
Johnathan cooked a rack on the bone which is not easy in a competition environment for the most experienced of chefs – but he nailed it. This was robust, well-flavoured food that the judges really enjoyed!
Highly Commended: Luke Ames – The Leaping Hare, Wyken Vineyard
The judges applauded Luke’s starter of sea trout which was delicate and colourful. They also noted how Luke kept his station immaculate at all times and showed impressive confidence when presenting and explaining his dishes.
Find out the rest of the winners at the EADT Suffolk magazine Food and Drink awards.