Young Kent chefs excel again

Eden Allsworth with Richard Phillips

Archant

Eden Allsworth and Ben Colley are the senior and junior winners of the Produced in Kent Young Chef Award 2013 after they excelled in a live cook-off at K College in Tonbridge.

Eden Allsworth, from Highstead Grammar, retained her senior title with her Salt Marsh lamb cooked three ways accompanied by chickpea and butternut squash ragoût and buttered black cabbage.

Ben Colley, from Skinners’ School in Tunbridge Wells, also held on to his Junior title with a modern venison and bone marrow burger, triple-cooked chips, burnt onion rings, ‘Ben’s Burger Sauce’ and a vanilla milkshake.

Head Judge Richard Phillips commented: “The winning dishes were remarkable and both Eden and Ben have benefited greatly from the experience of winning last year. This definitely showed in their cooking techniques, professionalism in the kitchen and their confidence.”

Eden and Ben received trophies and professional chef equipment sponsored by CSS. All finalists were given a certificate, a Rubens Apple hamper and an invitation from Richard to spend a day in one of his restaurant kitchens.

Eden and Ben’s prize also included a week’s work experience at Rowhill Grange in Dartford working with the head chef at The Windmill in Hollingbourne to design the three-course menu for the Kent Young Chef Award Charity Dinner held in January at The Windmill.