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Carden Park’s Cyril Gabriel wins 2018 North West Young Chef of the Year title

PUBLISHED: 00:00 26 June 2018

On the left is judge Steven Doherty, and on the right is Chairman of Judges Brian Mellor, with the winner Cyril in the middle

On the left is judge Steven Doherty, and on the right is Chairman of Judges Brian Mellor, with the winner Cyril in the middle

MARK CARR

Senior sous chef, 23-year-old Cyril Gabriel wins prestigious award

Winner Cyril Gabriel from Carden Park is on the top step. Second step shows Sion Hughes from Rogan & Co, Alasdair Aitken from Chef’s Table in Chester, Ruairi Erwin from Northcote. Bottom step L-R – Oliver Mather from Punchbowl at Crosthwaite, Mai Trising from Black Swan (runner up). Photo by Mark Carr Winner Cyril Gabriel from Carden Park is on the top step. Second step shows Sion Hughes from Rogan & Co, Alasdair Aitken from Chef’s Table in Chester, Ruairi Erwin from Northcote. Bottom step L-R – Oliver Mather from Punchbowl at Crosthwaite, Mai Trising from Black Swan (runner up). Photo by Mark Carr

Senior sous chef Cyril Gabriel from Carden Park is one to watch. He has scooped the title of North West Young Chef for 2018 in a tense six-way cook off at Cheshire College – South and West.

Cyril, 23, saw off tough competition. The judging team included Essential Cuisine Business Development Chef, Jonathan Harvey-Barnes; ex-Le Gavroche head chef, Steven Doherty; Paul Askew of Liverpool’s The Art School; Graham Price, formerly of pub group Brunning & Price, and Master Chef of Great Britain Brian Mellor.

Cyril – making his second appearance in the competition – was praised by judges for his determination, his methodical approach and handle of flavour.

His menu consisted of: Wye valley asparagus with free range poached egg and Hollandaise sauce starter; a main course of Welsh mountain Lamb saddle served with pickled baby carrots, pea textures, carrot jam, creamy mashed potato and lamb jus and a lime biscuit Dacquoise served with cherry cremeux, stuffed caramelised cherry, praline Chantilly cream, lemon balm and cherry beer ice cream dessert.

Cyril's dessert was a winner: Lime biscuit Dacquoise served with cherry cremeux, stuffed caramelised cherry, praline Chantilly cream, lemon balm and cherry beer ice cream. Photo by Mark Carr Cyril's dessert was a winner: Lime biscuit Dacquoise served with cherry cremeux, stuffed caramelised cherry, praline Chantilly cream, lemon balm and cherry beer ice cream. Photo by Mark Carr

Cyril said: ‘For the final I submitted a more challenging menu than the one in the semi-final as I wanted to show more skill. I was nervous but once I got in the kitchen and started cooking, the nerves fell away.’

Cyril won £500, a weekend at The Mere Golf Resort & Spa, and entry into the semi-finals of the Craft Guild of Chefs’ Young Chef of the Year competition.

Other finalists were runner up Mai Trising (Black Swan Hotel), Alasdair Aitken (Chef’s Table in Chester), Oliver Mather (Punchbowl), Ruairi Erwin (Northcote) and Sion Hughes (Rogan & Co).

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