Press Release, Monday 27th January 2014
The Windmill by Richard Phillips saw a full complement of guests for the Kent Young Chef Charity Dinner on Thursday 23rd January.
The Menu
More than 60 guests filled the restaurant in Hollingbourne and enjoyed a four course meal celebrating the very best Kentish Produce. The two winners from the ‘Live Cook-off’ in November were commis chefs for the evening under Head Chef Will Devlin.
Senior winner, Eden Allsworth and Junior winner, Ben Colley excelled themselves in the kitchen helping to produce an intricate and delicious menu. Will Devlin from The Windmill said, “Both Eden and Ben were a pleasure to have in the kitchen, catering for such a large number with a complex menu is challenging for even the most experienced chefs. They both did themselves proud and the level of professionalism and their positive attitude was impressive”.
The evening opened with Stephanie Durling, Produced in Kent welcoming guests to the event that sees its return for a second year to The Windmill. Guests enjoyed a glass of Kent based, Gusbourne Estate, Brut Reserve 2009, a classic English Sparkling wine that was hailed one of ‘The 12 Drinks of Christmas’ by brothers-in-law Alexander Armstrong and Giles Coren in the BBC2 programme aired on 23rd December.
Weald Smoked Salmon with Lauren-Woodfall-Photography-Kent-Young-Chef-Websized-25East Hall Farm Beetroot Relish
Eden and Ben helped prepare and plate the evening menu of Weald Smoked Salmon with East Hall Farm Beetroot Relish, Roast Saddle of Venison from Chart Farm in Sevenoaks and an Iced Lemon Parfait. The evening concluded with a selection of Kentish Cheese.
Eden Allsworth commented “tonight has been a really great experience, working in a professional kitchen under pressure helps my confidence as a cook, Will and the team have taught me a lot in just one evening”. Ben Colley added “it has been tremendous fun, hard work but very exciting and I hope people enjoyed our food”.
Amongst the guests were the Award sponsors William Opie and his wife from Bennett Opie, Stephen Clarke, from kff, attended with his daughter Charlie and Sam Jarvis and associate from Rubens Apple. Julie Askew and Jane Burtonshaw from K College in Tonbridge were very welcome as representatives of the College that kindly hosts the ‘Live Cook-off’.
Guests also included, James Perry, General Manager and Luke Davis, Head Chef from luxury boutique hotel Rowhill Grange, Wilmington. The hotel has extended an offer for both winners to complete a week’s work experience in their highly successful restaurant. General Manager James said, ‘our two rosette restaurant run by Executive Chef, Luke is the perfect environment for enthusiast young chefs to hone their skills. The hotel believes that encouraging young people in to the hospitality industry is vital and to be in a position to offer both Ben and Eden an opportunity to experience life in a busy kitchen is something we are passionate about”.
Eden Allsworth, Will Devlin & Ben Colley
The evening was in aid of Mind, the charity for better mental health. Produced in Kent members kindly donated prizes including Kent Young Chef Award head judge Richard Phillips who donated a dinner for four at the Michelin star restaurant Thackerays, a Produced in Kent food hamper and a Kentish cheese hamper, a bottle of Gusbourne Estate wine, two bottles of Kent’s Hush Heath vineyard sparkling cider and a hamper of Rubens apples donated by Norman Collett. The raffle raised £280 for the Charity.
Special thanks went to Richard whose commitment to the Award and to the young chefs who enter is heart-warming. The time he gives to the competition and also providing the team who helped cook and serve the meal is appreciated by organisers Produced in Kent.
Stephanie Durling said “as an organisation that represents some of the finest food producers and eateries in the county we are delighted that Richard feels the Award is such a vital part of encouraging young people in to the catering sector. We are indebted to all the judges, sponsors and organisations that make this possible”.
To see details of the competition, click here
For more information about the Produced in Kent Young Chef Award www.producedinkent.co.uk
Or email stephanie.durling@producedinkent.co.uk
Images of the evening available on request.
Gill Collins, Ether Creative Ltd, gill@ethercreative.co.uk, 01622 600276/07720376321
