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The Copper Saucepan's two finalists are reveiled

13th July 2011


Highlighting some of the finest up and coming talent, July 11th saw the semi finals of the Copper Saucepan take place at Hull College. With 12 young chefs taking place in the semi-final on Monday the standard was very high from the beginning.  Judging the event was Bernard McCoy, Curriculum Leader of Hull College and Roy Woodcock Editor and Food Writer of the Journal, both felt that the standard was remarkable this year. After the voting was done and votes were cast two chefs stood out among the finalists and made it through to the final. Ryan McPherson of The Star at Sancton cooked his way through with a menu of:

Nuggets of East Riding Spring Lamb
on a wild herb salad with a mint hollandaise
&
Pan fried Sea Bass served with spiced Indian Cream and bay vegetables

Also making his way into the final was, Alex James of the Millhouse in Skidby. Cooking a sensational menu of:
 
Pan fried scallops
with pea and marjoram pure and sauteed wild mushrooms
&
Loin of rabbit
with an offal stuffed guinea fowl leg sweet potato
Baby gem lettuce and Blackberry sauce
&
Rhubarb fool tart with ginger ice cream and grenadine syrup


Both finalists will appear in the Chefs' Theatre on Saturday the 30th July at 1pm each trying to win the coveted Copper Saucepan Award. This promises to be great entertainment, make sure to be in the tent early and get your seat for the final!