Rudding Park's consultant chef wins Bronze at Hotelympia

The well deserved winner

Stephanie Moon, The Rudding Park Hotel's consultant chef and chef tutor at Leeds City College, scooped a bronze award at the British Culinary Federation's 'Chef of the Year' final which took place this week at Hotelympia at London's ExCel.

Her winning recipe:

To start, Moon prepared a mi cuit of Kilnsey Trout with celeriac remoulade, fennel wafer and a Wharfe Valley rapeseed oil dressing.

Her main was a lamb saddle stuffed with kale, wrapped in Leeds City College cured bacon flavoured with liquorice from Pontefract. Her dish was accompanied by a goats cheese and cauliflower crowdie made using cheese from Yellinson's in Carlton along with Stringer's Yorkshire toasted oats and a local watercress purée.

Using rhubarb from the Oldroyd Rhubarb Triangle in Wakefield, her dessert consisted of three miniature puddings: a rhubarb soufflé, a rhubarb pannacotta and a rhubarb chocolate marquise.

Moon cooked against nine other acclaimed chefs from across the country and the esteemed judging panel included Glynn Purnell from BBC 2's 'Great British Menu'.

She commented on her win: "I am thrilled to have won a 'Chef of the Year' award. 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.

"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 and I can't wait to get back in the kitchen to prepare my next Yorkshire Food Heroes menu."

Words: Maria Bracken

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