The Golden Apron competition seeks Yorkshire's best young chef
James Mackenzie, Chef/ Owner of one Yorkshire’s six Michelin-starred restaurants is searching for the county’s best young chef, with teenage entrants being asked to create a dish to represent ‘My Yorkshire’.
 James has teamed up again with the Yorkshire Wolds Cookery School and farming company JSR, both based at Southburn, near Driffield, East Yorkshire, to invite teenage chefs to compete for the coveted title of the Golden Apron 2017.

The competition is sponsored by food suppliers Cranswick plc and ASDA. The three finalists will cook alongside James Mackenzie at the Michelin-starred Pipe and Glass, and the winner will be given a work placement with Cranswick plc, working on the ASDA account with their new product development team. The Golden Apron is open to young chefs living in Yorkshire and aged between 14 and 19 years old, who are being asked to create a dish which represents ‘My Yorkshire’. The dish can be either savoury or sweet and should use ingredients of the young chef’s own choosing; it must cost no more than £10 for two servings, and take under two hours to cook.

The best eight entries will then be invited to a day at the Yorkshire Wolds Cookery School on Sunday 5 March, and asked to cook for a panel of judges from the school, the sponsors, and James Mackenzie. They will cook their own creation in the morning, and a dish set by James in the afternoon. Three young cooks will then get the once-in-a-lifetime opportunity to be mentored for a day and cook alongside James and his team for a gala dinner at the final at the Pipe and Glass on the evening of Monday 20 March; each finalist will prepare three starter-sized main course dishes for 70 guests. One contestant will then be named as The Golden Apron 2017.



The competition’s last winner, in 2015, was Kurtus Auty, from Selby, then an 18-year-old catering student, who is now working in London at Gordon Ramsay’s Maze. Kurtus says: “It's been a great year and a great experience, thanks to the Golden Apron. It's given me the confidence to move down to London to work in one of Gordon Ramsay’s restaurants, Maze. I don't think I couldn't have done it without the help of the Golden Apron competition.”

However, the Golden Apron isn’t just open to catering students – the previous year’s winner was the-then 14-year-old Georgie Smithson-Brown, who was a pupil at Hornsea School, and who says: “The experiences and opportunities the Golden Apron has provided are endless. I've taken part in cooking demonstrations at events such as the Driffield Show, York Food Festival, Hornsea Carnival and The Great Yorkshire show, and met some amazing people along the way. I’ve had interviews on radio stations, cooked and assisted in large scale catering events such as the JSR harvest supper and numerous weddings. I have not only learned a lot, but my confidence has grown massively as a result of this.” James Mackenzie said: “This is a great opportunity for youngsters across the county to show what can be achieved.”

Tim Rymer, Chairman of JSR, says: “The Golden Apron links well with the work that JSR are doing on meat eating quality. Even if you start with the right raw material, you still need excellent chefs to create delicious dishes. Last year we witnessed some impressive young talent and we have no doubt we will see more this year.” Marcus Hoggarth, Sales and Marketing Director at Cranswick, says: “This is a hugely enjoyable competition to be involved in which is why we've committed to a fourth year as sponsor. The quality, innovation and composure demonstrated by the young chefs under massive pressure continues to amaze every one of us!”

Mark Richmond, Innovation Development Chef at ASDA, says: “I am really passionate about encouraging and inspiring the next generation of young chefs. The Golden Apron provides a great culinary challenge for any budding chef with the desire and creativity to cook.”

Deadline for entries is Friday 17 February 2017.
For further information and to enter The Golden Apron 2017:


PUBLISHED :January 2017
TAGS : FOODEVENTSCULTURE
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