Perthshire chef wins Young Commis Chef of the year title

Helyer, along with four other talented chefs, gathered at Le Cordon Bleu cookery school in London earlier this month for the national final of international gastronomic society contest, in association with Gaggenau. Each contest was given an identical previously undisclosed 'market basket' containing basic ingredients including a small selection of meat, fish, fruit and vegetables. Using these ingredients, plus a variety of larder staples, contestants were given just 30 minutes to come up with a three course menu plan for four covers and three hours to cook. A panel of high profile judges Anton Edelmann, Anton Mosimann, Andrew Turner and Anthony Marshall assessed the competitors on a 0-10 points system for taste, presentation and originality. Contestants could lose points for lateness and unsatisfactory kitchen hygiene. As part of the winning prize, Helyer will fly to New York City in October to represent Great Britain at the international final of the competition competing against 30 winners of national finals in countries across the globe. The well deserved winner said: "There is not much you can train for as you go into the competition totally blind but the competition does allow you to be as creative as you like. And it was great to have a bigger selection of food to choose from than I thought. I am looking forward to the challenges ahead, the Chaine gives you an amazing opportunity." The judges were impressed with the calibre of the contestants: "All the contestants were so determined, the entry levels was of a particularly high standard. I have been involved in this event for many years, both in the training and the judging and I know how much work is involved. They all did a very good job," said Anton Mosimann. In second place was Cameron Bradshaw of Millstream Hotel and Restaurant in West Sussex. Craig McCarron of La Bonne Auberge in Glasgow came third place.