A talented young chef from Polegate is delighted after being named a grand finalist in the Sussex Food and Drink Awards.
Michael Sutherland from The Sussex Ox in Polegate was among three grand finalists who wowed culinary judges at the Amex Stadium in Brighton yesterday (October 29).
The young chef impressed the judging panel which included; Malcolm Emery the Principal Chef at Sodexo Prestige, David Mulcahy, Sodexo Prestige craft and food development director and Leroy Clarke from City College Brighton & Hove’s Catering Department.
Malcolm Emery said, “We have had such an incredible day today and all these young chefs should feel immensely proud at their efforts in this competition.
“The standard has been simply outstanding and as ever it was extremely close in the judging with only a few points separating the top three.
“Congratulations to all who have taken part and I look forward to seeing all of them move forward into successful careers.”
Michael has been an enthusiastic cook since he was eight-years-old, when he used to make jam and sponge pudding with his grandmother.
He impressed the judges with his imaginative menu which started with a cured salmon with beetroot and horseradish, followed by a technically challenging ballotine of local pheasant breast with kale, celeriac, shallot and a port and red wine jus.
To finish he put his own unique twist on a white chocolate and raspberry dessert.
Michael and the other grand finalists will go on to create three course menu, showcasing local Sussex producers, farmers and growers, which might be served to the 400 guests at the Sussex Food and Drink Awards banquet in January 2016.
For more information about the awards and tickets for the January event sales go to www.sussexfoodawards.biz
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