The semi-final cook-offs saw candidates from across the North West go head to head to showcase their talents, with three outstanding chefs and three ‘wildcard’ judges’ picks – those deemed as too good to not progress, making the grade.

The finalists are:

Semi-finalist winners

Adam Green, 21, commis chef, Twelve Restaurant and Lounge Bar, Lancashire

Bethan Disley-Jones, 17, apprentice pastry chef, The Art School, Liverpool

Sean Anthony-Noonan, 24, head chef, Griffin Inn, Eccleston

Wildcards

Jan Vrancken, 21, chef de partie, The Cartford Inn, Preston

Oliver Fitton-Thomas, 22, sous chef, The Ryebeck Hotel, Bowness-on-Windermere

Edwin Kuk, 20, chef de partie, The Art School, Liverpool

Chairman of judges, Brian Mellor, said that the judging panel found the standard this year to be so exceptional, that once winners of each of the three semi-finals were chosen, after much deliberation, they selected three ‘wildcard’ places for the final.

Mellor said: “Every year my fellow judges and I continue to be impressed by the standard of young talent we have in the North West. London may be seen as the culinary capital, but we are more than holding our own. In these hungry young chefs I see real passion, strong technical ability and an excellent understanding of local and seasonal produce. We pushed them hard and each candidate truly deserves their place in the final.”

The 2019 judging team includes: Jonathan Harvey-Barnes, senior development chef from competition sponsor, Essential Cuisine; Francisco Martinez, group executive chef at Fazenda; plus BBC Great British Menu stars Craig Sherrington, and Ellis Barrie, chef and co-owner, The Marram Grass, Anglesey. For the final, they will also be bolstered by the return to the industry of Matt Davies of the British Culinary Federation, following time out after an accident last year.

Mellor said: “Few have done more to further the profile of this competition over the years than Matt. We can’t wait to have him back where he belongs.”

In the final the chefs will have to create a three-course menu for two with seasonality being key, and the winner, alongside the coveted title, will scoop an automatic seed into the Craft Guild of Chefs’ Young National Chef of the Year semi-final, £500 and a weekend for two at Cheshire’s The Mere Golf Resort & Spa.

The competition, sponsored by Essential Cuisine, CHR, and Sousvide Tools, also gives finalists the opportunity to attend an exclusive masterclass with an acclaimed chef prior to the final. Also supporting the competition are Lancashire Life, Robinsons Brewery, Robert Welch, Oliver Harvey, Villeroy and Boch, RD Wines, and The Mere.