19th May 2017 - 15:29
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The 2017 North West Young Chef competition finalists were given a masterclass by Adam Reid at The French in The Midland Hotel, Manchester last week.
Reid emphasised the importance of sourcing and using quality dishes, and prepared two fresh scallop dishes with the finalists.
He said: “The hand dived king scallops we use are delivered fresh each morning to The Midland. We also grow our own herbs and cress from seed here on site. We much prefer to use products from our own environment rather than import from elsewhere. We want to use fresh seasonal ingredients and take time to prepare them.”
The finalists enjoyed a glass of champagne and a four-course dinner cooked by Reid and his brigade after the masterclass. The North West Young Chef final is on May 25th at Manchester College before the winner takes their place in the semi-final of the Young National Chef of the Year Competition.