A YOUNG chef who works at Lewtrenchard Manor was a finalist in a unique competition held in Cornwall last week.
Jamie Murch, 20, a chef de partie, was one of four finalists asked to produce a two course menu from a surprise basket of ingredients at St Austell College of Hospitality and Catering.
The brand new competition was devised by the college. The four highest scoring participants were selected from 12 semi-finalists who produced a three-course menu of their own choice in three hours.
The 'cook off' was judged by an international panel including head chef Peter Gorton from the Horn of Plenty at Gulworthy.
Jamie served up roasted hake with herb risotto, caponata and a shellfish and coriander beurre blanc followed by rum and vanilla with macerated fruits and glazed bananas.
As a finalist, he was awarded £250 worth of training and certification at St Austell College, a cookery book and a set of chefs knives.
Jamie, who started an engineering apprenticeship before becoming a chef, said he hoped to work his way to the top and his next career goal is to become senior chef de partie.
The competition was open to young training chefs and students between the ages of 16 and 21 working or training in the South West and the first any of the competitors had entered.