Sussex Food & Drink Awards: Young Chef of the Year

PUBLISHED: 00:16 30 December 2010 | UPDATED: 18:21 20 February 2013

Sussex Food & Drink Awards: Young Chef of the Year

Sussex Food & Drink Awards: Young Chef of the Year

Six entrants in the Sussex Young Chef of the Year category of the Sussex Food & Drink Awards met to determine which three would make it through to the final three. We meet the group who did so well to get to the cook-off in Brighton

Young chefs from across the county performed against the clock to produce a full three-course menu based on local and seasonal ingredients. The contest at City College Brighton and Hove was judged by an expert panel chaired by Clive Beddall OBE, Chairman of the Sussex Food & Drink Awards, who said: This year the quality was the best we have ever had the young chefs were calm and extremely professional and the food was unbelievably good. Im very excited about the future of food in Sussex. We want the three who didnt make it through this year to please come back again next year as they were excellent and picking the three finalists was a very hard decision.
The competitions overall winner will be announced at the Sussex Food & Drink Awards dinner at the East Sussex Golf Resort & Spa on 27th January, hosted by Danny Pike from BBC Sussex. Tickets for the black tie event, now celebrating its fifth year, are available now from

The Finalists
Simon Duncan:
This years youngest contender looks to his Italian roots for inspiration and aims to open his own restaurant serving modern European cuisine. His boss Sam Metcalfe, owner of Sams of Brighton, said, Although Simon is only 20, he runs Sams as if it were his own; constantly looking at different ways to improve the business.
Signature dish
Red wine braised duck breast crumble with savoy cabbage and plum compote.

Steven Edwards:
Steven, 24, has been part of the team at The Pass, South Lodge Hotel, Horsham since it opened two years ago.
Matt Gillan, Stephens boss, said, He quickly established himself as my go to man due to his maturity and sense of reason. I admire his determination to understand and get things right.
Since being nominated for the award, Steven has been promoted to sous chef and now oversees all the catering at the hotel.
Signature dish
Braised shin of beef with smoked mashed potatoes.

Hanna Payne:
Originally nominated for the awards when she was working at Whites Bar & Kitchen in Steyning, 23-year-old Hanna has since moved to join the team at The Pass restaurant at South Lodge Hotel.
One day she would like to run her own caf offering afternoon teas and cakes. Executive chef at Whites Bar & Restaurant, Stuart Dove, said: Hanna works very well both as part of a team and by herself.
She has a focus on seasonal fruit and vegetables when creating menus.
Signature dish
Peach panna cotta with pink champagne sorbet and peach salsa.
The Runners-up

Philippa Seward-Fisher:
Philippa, 20, cooks at The Coach & Horses in Danehill. Owner Ian Philpots said Upon starting here, Philippa realised the need to stretch herself much further, and she has not let herself down. She is a totally committed chef and has shown the ability time and again to take on new skills what more could you ask of a young chef?
Signature dish
Pan-fried duck egg with chargrilled asparagus served on a toasted brioche.

Will Stayner:
Will, 25, has worked at the Hotel du Vin, Brighton for over two years but only realised his passion for cooking after four years as a restaurant supervisor.
His head chef, Rob Carr, said: Will inspires others and sets a very high standard. Hes always willing to find time to help others, and its clear he genuinely loves what he does.
Signature dish
Ballotine of rabbit, accompanied with crispy pancetta and peas served three ways.

Daniel Whittle:
Dan, 21, works at Temptation in Brighton. Dan is interested in sourcing local food and would like to develop a business of his own in the future, specialising in local, organic fare. His boss Peter Allinson said: Daniel is a fantastic addition to our team, always going out of his way to ensure the customer has a great meal.
Signature dish
Pan-fried sea bass served on a bed of crushed new potatoes, with wilted spinach and a champagne sauce.

Sussex Food Awards 2010/11 finalists:
Best Sussex Farmers Market

Sussex Farmer of the Year sponsored by Knill James
Tim Hassell, Home Farm, Goodwood
Jenny & Trevor Passmore, Church Farm, Coombes
Shon and Simon Sprackling, Rother Valley Organics, Petersfield

Best Sussex Food/Farm Shop sponsored by Mayo Wynne Baxter
Cheese Please, Lewes
Plaw Hatch Farm Shop, Sharpthorne
Sussex Produce Company, Steyning

Sussex Food Producer of the Year sponsored by Musgrave Retail Partnership
Carolines Dairy, Sidlesham
Nut Knowle Farm, Horam, near Heathfield
Plaw Hatch Farm, Sharpthorne

Sussex Drink Producer of the Year sponsored by Natural PR
Dark Star Brewery, Horsham
Hepworths Brewery, Horsham
World Coffee, Lindfield

Best Sussex Eating Experience sponsored by a Taste of Sussex
The Curlew, Bodiam
Restaurant Tristan, Horsham
Simply Delicious, Bognor Regis

Sussex Young Chef of the Year sponsored by Blue Spark Organisation
Simon Duncan, Sams of Brighton
Steven Edwards, South Lodge, Horsham
Hanna Payne, the Pass at South Lodge, Horsham

Sussex Butcher of the Year sponsored by Leonards
S K Hutchings, Partridge Green
New Street Butchers, Horsham
Tablehurst Farm Shop, Forest Row

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