Arthur Quin, the youngest finalist on show, was described by the panel of judges as “immensely talented” with “fabulously turned out food” as he held his nerve to see off strong competition from five other regional finalists in a tense cook off, held yesterday at Manchester College. 

With ‘local’ and ‘seasonal’ the key watchwords of the competition, Arthur’s winning three-course menu consisted of an asparagus with poached egg and hollandaise sauce starter, Maryport line caught cod, cauliflower, wild garlic and cockleaves farm chicken main, and a dessert of soaked coffee sponge with pea, Armagnac and Lyth Valley honey.

Quin said: “I’m shocked, but obviously over the moon to win. I was nervous in the run-up but I just kept practising over and over again – that helped to overcome the nerves.”

Arthur paid tribute to Punchbowl owner, Richard Rose as well as the rest of his brigade, saving special mention for Head Chef and 2012 North West Young Chef finalist, Scott Fairweather, whose mentorship helped get him over the finish line.

The judging panel consisted of Chairman Brian Mellor; Nigel Crane, Managing Director of Essential Cuisine; Vice Chairman of the British Culinary Federation, Matt Davies; Chef Proprietor of First Floor Café, Steven Doherty and Chef Patron of El Gato Negro, Simon Shaw.

Chairman of judges Brian Mellor said “From the heats to the final, it’s heartening to see how much effort and energy each competitor put into their menus, especially in the face of a busy working schedule. Once again the competition has served to prove that the North West is alive with cooking talent.”   

Arthur will now go on to represent the North West, gaining an automatic seed into the semi-finals of the 2015 Young National Chef of the Year Competition.

Essential Cuisine’s North West Young Chef Competition invites young chefs under the age of 23 from Greater Manchester, Lancashire, Merseyside, Cheshire, Cumbria and Flintshire to compete against each other in a two and a half hour cook off to produce a three course meal for two people featuring local and seasonal produce.