Sussex Young Chef of the Year Shortlist 2011/12

...... which will be held in November using the amazing facilities at the wonderful new Amex Stadium. Three finalists will be announced and asked to join us at the Sussex Food & Drink Awards dinner in January.

 24 year old Bradley made it to the cook off stage of this competition last year, one of the most closely fought ever! Originally front of house, he found he had a talent for cooking when asked to help out in the kitchen one day, the rest is history. He would love to run a restaurant serving classic combinations with a modern twist, using the best of local suppliers, local ingredients and foraged goods wherever possible.

Tristan Mason, owner and head chef at Restaurant Tristan, said: "Bradley has a great knowledge of not just ingredients and seasonality but also what's on our doorstep locally. His passion for cooking comes through consistently, never letting the team down."

24-year-old Hanna was another of last year's finalists and has worked at South Lodge since her college days. She has been cooking from a very young age, enrolling in her first cookery class when only ten years old. She particularly enjoys pastry and cake decorating so thinks that maybe in the future she would like to run her own dessert bar.

Matt Gillan, Head Chef at Michelin starred, The Pass, said: "Hanna is a very competent Sous Chef who I trust whole-heartedly with my kitchen in my absence. She commands the brigade with confidence ensuring high standards are consistently delivered for our guests."

Note, Hanna unfortunately had to withdraw from the cook off at the last minute due to ill health, we wish her a speedy recovery and thank you all for the support you gave her.

21 year old Craig says his signature dish for summer is a slow braised belly of pork with a warm Waldorf salad and a Dijon cider sauce. His inspiration for it comes from wanting to showcase the fantastic flavour and texture of the pork with the fresh vibrant flavours that suit the summer months.

Richard Ockelford, head chef at the Mill House desribes Craig as "Different to many young chefs I have worked with, the main reason being that instead of wanting to follow culinary trends and gimmicks, he prefers to create his own methods and create bespoke recipes to suit our kitchen and the way we work. His commitment to perfecting a dish is second to none."

Jimmy comes from a culinary family, his father was for many years the chef for the Blubell Railway's Golden Arrow Pullman car and is credited by restaurant owner, Jeremy Ashpool, with the fantastic training he gave his son. The 22 year old sets his sights high and is hoping not just to become Sussex Young Chef of the Year, but also to win the Roux Scholarship, ultimately aspiring to become a Michelin starred chef.

Said Jeremy "A modest young man, Jimmy has an amazing talent for his age. He is a completely natural chef, one of the best I have ever worked with."

24-year-old Paul wanted to become a chef partly for the creativity it offers, "I enjoy creating something from nothing as well as loving food, it seemed to be the perfect combination." He has a particular commitment to all things local, ingredients for his signature dish - Carpaccio of South Downs venison with mixed baby beetroot, sloe gin jelly and wild rocket - travel no more than a couple of miles with some coming straight from the back garden.

Sam Beard, owner of the Horse Guards, said of Paul: "He is a great all round chef, he produces fantastic innovative dishes in balance with the commercial needs of the business and has a never ending appetite to learn. A very special talent."

Rob originally saw himself following a career in journalism but discovered that his real inspiration came from cooking. His ambition is to travel the world extending his culinary skills and experience as he goes, most likely returning to his Sussex roots in the future. His signature dish of Assam tea smoked Wood Pigeon breast with pickled carrots, cauliflower, pakora, beetroot and coconut shot with a cardoman jus reflects his international leanings.

Said Jeremy Ashpole, Head Chef and owner of Jeremys: "24-year-old Rob is totally dedicated to his new career path; he has an amazing palate and produces a wonderful, creative combination of flavours in his dishes."

At 20 years old, Tom is the youngest chef on our shortlist He particularly enjoys cooking seafood and would eventually like to run a seaside gastro pub serving fresh, local produce - mainly fish. His interest in food became obvious when, as a student, Tom worked part time for the Fox, waiting tables and prepping in the kitchen.

Said Alison Hirons, owner of the Fox, said: "We thought we had lost him at one point, we simply didn't have a vacancy for him so he trained as commis chef at another restaurant. Luckily, a year later that had changed and we were able to welcome him back as our Sous Chef, even more enthusiastic and knowledgeable than before, creating wonderful dishes alongside our Head Chef."

Our thanks for the support you have shown them and we hope you will nominate them again for next year's competition.

22-year-old Andrew has always wanted to be the best at his chosen profession and moved from Preston to the South of England when just 17 years old to train with and work for Marco. He cites as his inspiration Elizabeth David's quote "If it grows together, it goes together" and will happily forage or fish for local, seasonal produce. His ambition is to run his own restaurant by the time he is 30.

Said General Manager, Chris Hanks: "An amazing talent for someone of his age, Andrew is technically superb, very creative and has a wealth of experience already. A great motivator, he is easy to work with and very approachable."

When asked why he became a chef, 22 year old Lewis's response was disarmingly simple "Because I love to eat!" He went on to explain that he wanted to be able to create something exceptional, something to please all five senses and that later on in time he could see a career path involving some form of gastronomy.

Rob Carr, Head Chef at the Hotel du Vin, said: "He works to such a high standard in the kitchen, with a great passion for what he does. His dedication to his work makes him a great role model in the team."

Kingsley started cooking as a hobby but soon realised that this was something he really loved and so went on to catering college to follow a career in this field. His signature dish for Summer is stuffed saddle of rabbit with homemade garganelli pasta, fresh peas and feves, girolle mushrooms and a parmesan veloute, combining his favourite meat with his love of freshh pasta.

Will Stanyer, Sous Chef at Graze said of Kingsley: "He is a such an dedicated chef, he is still only 22 years old and I am sure he will do well in the future, I know that longer term he would love to run his own restaurant and be there alongside other top chefs, competing for Michelin stars."

21 year-old Simon from Sam’s of Brighton was one of last year's finalists. Inspired by his Italian roots, he would like to open his own restaurant serving modern European cuisine. He would also like to get involved with the local catering college and possibly become a lecturer. His signature dish is red wine braised duck breast crumble with savoy cabbage and plum compote – a dish which he has enhanced over time to make his own.

Sam Metcalfe, owner of Sam’s of Brighton, said: “What makes Simon so special is his natural cooking ability; he produces amazing food. He has an extremely top end work ethic, has the full support of the rest of the team and is a pleasure to be around.”

Simon Duncan

Sam's of Brighton, Brighton