Chef's passion for regional produce helps win top honour

A LEEDS chef and teacher has scooped bronze in the highly acclaimed chef of the year competition for her menu using the best of Yorkshire produce.

Stephanie Moon, consultant chef at Rudding Park and a tutor at Leeds City College, also won an award for the most hygienic chef at the British Culinary Federation’s chef of the year final at Hotelympia at London’s ExCel on Monday.

She was beaten to the gold by Michelin-starred chef Matthew Cheal of Simpson’s Restaurant in Birmingham.

Silver was taken by Kevin Sutherland from Baxter Storey Executive Services in London.

“It was such an amazing experience. I was thrilled to have made it through to the final. It was an incredibly challenging few hours and the competition on the day was tough but both Jack, my commis chef, and I were simply delighted to have had the opportunity to take part,” said Stephanie.

“The judges were impressed with the range of Yorkshire-sourced ingredients I used to create a really varied and exciting menu. I am very proud to be from a region which boasts such an array of fresh and inspiring produce.”

Accompanying Stephanie as her commis chef was one of her students from Leeds City College, Jack Wright. At 17, Jack from Doncaster, was one of the youngest such chefs in the contest.

Using her passion for local produce, Stephanie created a three-course meal using ingredients sourced entirely from the region.