CUMBRIA is gathering a reputation for culinary excellence following two recent successes by young chefs in two prestigious competitions.
Building on the success of Scott Littlewood, a student of Kendal College, who won the 'NW Student Chef of the Year' competition in June, another Cumbrian, Martin Holmes of the Lakeside Hotel, Newby Bridge has just taken the ultimate accolade of 'NW
Young Chef of the Year 2004'.
Both competitions are organised by North West Fine Foods, the regional food promotion agency, and the most recent competition saw 5 regional finalists perform in front of some of the finest judges in the North West including Stephen Doherty of the Punchbowl Inn, Master Chef, Brian Mellor and Paul Askew from the Hope Street, Hotel, Liverpool.
Risotto
Martin, who has been tutored under the watchful eye of the hugely talented Duncan Collinge, won the day with a mouth-watering menu of West Coast crab risotto with avocado ice cream and chilli cappuccino', followed by line-caught Barrow Sea bass, and finished off with Lyth Valley damson and chocolate fondant with damson beer and cinnamon foam.
Martin commented: "My mum was a great home cook and she brought us up on good hearty meals which made the very best use of local produce. She was a major inspiration to me as is my head chef Duncan Collinge. I also really enjoy the way Gordon Ramsay cooks, and I try to inject some of his precision and passion into my cooking."
As part of his prize Martin will spend a week in Rick Stein's kitchens in Padstow, and will also get to visit London's famous Borough Market as well as restaurants such as Jamie Oliver's 'Fifteen' and Gordon Ramsay's eatery at Claridges.
"Martin won the day with a unanimous vote of confidence from the judges," said organiser Sandra Allwood, of North West Fine Foods.
"Not only did he demonstrate a huge talent under considerable pressure, but he made exquisite use of local produce which is an integral part of this competition."
Following his success at the competition, Martin said: " I am thrilled with the result, but it's not really sunk in yet. By the time I get down to work with Rick Stein in his kitchen, then perhaps it will all seem a bit more real!"
