Katie named Dorset Young Chef of the Year
Gryphon student Katie Prigg is celebrating after winning the Dorset Young Chef of the Year competition. Katie was picked as one of 6 finalists across Dorset after sending in her menu, recipe and a photograph of her proposed dish. She then went to Bournemouth and Poole College on Friday to compete.
Katie had 90 minutes to cook one course and she chose to make a hand-raised pork and black pudding pie, served with sweet potato and cheddar mash, savoy cabbage with bacon, and a cider apple chutney.
Judging the competition were Russell Brown from Creative About Cuisine, Peter Murt who is Head Chef at Rick Stein’s Sandbanks restaurant, and David Marshall from Bournemouth and Poole College. The judges said Katie was the unanimous winner, with so many skills on her plate and fabulous flavours. She had emphasised the south west provenance of her ingredients including local meat, flour, goose fat and cider.
She will now be mentored by Peter Murt, and will do a lunch service at Rick Stein’s restaurant. She has to cook her dish in ten restaurant kitchens so that she can receive advice from her mentor in preparation for the SW final at Ashburton School of Cookery in Devon in October. She also automatically qualifies for the Springboard Future Chef regional finals next year.