The fifth final of the Rungis Club Young Chef Competition, sponsored by Coastline Produce Ltd, took place at the Bournemouth and Poole College on June 26.
Competitors have to design a dish based on a specified main ingredient, and this year it was salmon. In the final they have to cook their dish in front of judges and then have it marked for presentation and flavour within the space of 90 minutes.
The winner was Nick Hewitt of the Branksome Beach Café who cooked Noisettes of salmon with a chardonnay fondant potato, leek and girolle ragout finished with a truffle and mushroom foam. Second was Alex Whittle of John B's Restaurant, Poole with third place going to Stuart Wills of the Mansion House, Poole.
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