Two learners from the Grimsby Institute, Niamh Fitzpatrick and Bradlee Cullen, were announced as the winners of Best Main and overall 2nd Place winners in the UK Young Seafood Chef of the Year competition 2015.
18-year-old Niamh and 20-year-old Bradlee, Level 3 Professional Cookery learners at the Grimsby Institute, were awarded Best Main for their dish of Baked Cod served with Hollandaise Sauce, Asparagus and a Cripsy Egg, and were narrowly pipped to the overall title by two learners from University College Birmingham.
Bradlee said: “We’re proud to be doing something like this for Grimsby and it’s nice to say we’ve done it for the town. We’ve come second to a team from a high profile College. We didn’t expect to get placed, never mind coming second. The competition was tough and everyone else was amazing.”
This year’s final was once again being held at the Grimsby Institute’s Gallery Restaurant, with trainee Chefs from all across the UK competing in teams of two to be crowned this year’s champions. Sponsors for this year’s competition included; Seafish, Young’s, Thermomix, Russums, Grimsby Fish Merchant’s Association Ltd, Billingsgate Market and The Fishmongers’ Company.
Judges for this year’s competition were celebrity Chef, Aiden Byrne – the youngest ever Chef to receive a Michelin Star, Nikki Hawkins – Foodservice and Events Manager for Seafish Industry Authority, Serge Nollent – Product Development Manager for Young’s and Franck Pontais – Private Chef and Food Consultant and one of the Grimsby Institute’s Business Professors.
Aiden Byrne is a Restaurateur who has featured in a number of well-known television programmes including Masterchef and Restaurant Wars: The Battle for Manchester, a programme highlighting his journey to open a £3million restaurant in Manchester.
Aiden said: “Grimsby did amazingly well in the competition. There was a cat’s whisker between them and the winners. They can be very proud of themselves and I’d offer them a job in a second if I could. The standards were phenomenally high to say these guys aren’t professional. Everyone has done themselves very proud.”