With the widespread industry worry about the shortage of chef talent across the UK, entries are being encouraged for the seventh Kent Young Chef Awards.

The age range for entries is for school children 11 to 15 years.

An extra ingredient is a panel of new guest judges, with a foodie, a former rock musician, two Michelin stars, numerous awards, lots of AA rosettes and a glittering career at Claridges among them.

They are now looking for eight finalists from Kent’s budding young cooks or chefs and entries are invited from youngsters who are asked to submit their recipes.

Closing date for applications is noon on 21st October and judging of the main course recipes will take place on 22th October.

The live cook-off final and judging will take place on Friday 13th November, at The View Restaurant, West Kent College, Tonbridge, where two winners will be chosen.

The competition aims to encourage creative cooking among young people with the use of seasonal Kent produce being uppermost in the recipes.

Produced in Kent is aiming to raise the profile of the contribution the hospitality sector makes to the Kent economy and highlight the variety of career opportunities in the catering and food technology sectors.

 

Judges line-up

Graham Garrett – Owner, The West House, Biddenden

After a previous career as a successful rock musician, Graham’s defection to cooking may be music’s loss, but it is the food world’s gain.

He has worked for both Nico Ladenis and Richard Corrigan, as head chef of multiple restaurants. He has cooked at 10 Downing Street and also catered a private dinner for the Queen.

The Garretts bought The West House in 2002. Graham’s food has gained the restaurant multiple awards. They have held a Michelin star since 2004, are featured in Harden’s top restaurants list in the UK, and hold 3 AA Rosettes.

Richard Phillips – Thackeray’s, Tunbridge Wells

Richard Phillips started his career with a stint at the glamorous Savoy Hotel in the late 80s, before working alongside the likes of the Roux Brothers at the famous Michelin starred Le Gavroche Restaurant and then becoming head chef for Marco Pierre White’s empire – heading the kitchens at The Oak Room (3 Michelin Star), The Criterion, Mirabelle and Les Saveurs.

Richard’s first restaurant, Thackeray’s in Tunbridge Wells, opened in 2001, and is well known as one of the best restaurants in the UK. Thackeray’s has won many accolades including a Michelin star, three AA rosettes and ‘Best Gourmet Restaurant’.

Richard opened the Pearson’s Arms pub in the seaside town of Whitstable winning the Taste of Kent Awards’ best Kent dining pub in its first year. Richard’s most recent site is The Windmill, in Hollingbourne, which opened in June 2012 and was awarded the Good Pub Guides ‘Best Dining Pub of the year’ in its first year.

Tony Blake – commercial manager, KFF (Kent Frozen Foods, Aylsford)

A Devon lad, food was in his blood from day one as he was born above his mum and dad’s grocery shop. His mum was a great cook.

Tony took his chefs exams and got his first job as a commis chef at the Manor House Hotel (now the Bovey Castle Hotel). Tony has worked at the Great Western Royal Hotel, then the Elms Hotel near Worcester, Eastwell Manor Hotel and the prestigious Lucknam Park Hotel, near Bath.

Ewan Simpson – executive chef, Rowhill Grange Hotel & Utopia Spa, Wilmington, near Dartford.

Despite being just 27, Ewan brings more than 11 years of experience to his role as head chef at local Rowhill Grange. He has previously worked at three of London’s top landmark hotels, most recently Claridges.

Ewan describes his passion first stemming from his great grandfather’s career as a chef also having been inspired and influenced from a young age by Jamie Oliver’s passion for food and flavour.

In Ewan’s years in the industry, he has achieved both the iconic Acorn award, celebrating the top 30 chefs under 30, as well as the highly acclaimed Academy of Culinary Arts, Award of Excellence.

He said: “The general standard of what people do at home is a lot more creative and ambitious so it will be interesting to see what effect this has on young chefs.”

Stephanie Durling, of Produced in Kent said: “We are delighted once again to have such a strong team of extremely talented and knowledgeable chefs for this year’s competition.”