YOUNG NATIONAL CHEF OF THE YEAR

The first female to be crowned Young National Chef of the Year, Ruth Hansom from Darlington, this week teamed up with 2008 National Chef of the Year, Simon Hulstone, to serve a celebratory Skrei dinner to Michel Roux Jr and friends at the Norwegian Ambassador's Residence in Kensington. 
YOUNG CHEF

Ruth Hansom, from Darlington is now the Commis Chef at the Ritz, London. The talented chef was also crowned the winner of Young National Chef of the Year 2017 at The 2016 Restaurant Show in London, supported by the Norwegian Seafood Council.

The competition, which has kick-started the successful careers of many of today’s industry stars, was faced with an incredibly high standard of entries from young chefs across the country.

YOUNG CHEF

Quality Labelled Skrei

North East-born Ruth Hansom, along with a group of the UK’s finest chefs, were invited by the Norwegian Seafood Council and Michael Roux Jr to catch, cook and taste a special type of cod, recently introduced to the UK food scene. Quality-Labelled Skrei comes straight from the cold, clear waters of Northern Norway, so the chefs headed over to try it first-hand. 

Inspired by her time out in Norway, Ruth later turned her tricks to trade, teaming up with National Chef of the Year 2008 and Michelin Starred Chef, Simon Hulstone, to prepare a show-stopping menu for the Norwegian Ambassador’s Residence. The dinner was enjoyed by Michel Roux Jr and his industry friends, as part of her prize for taking the title of Young National Chef of the Year.

Originally from Darlington, the first ever female Young National Chef of the Year was up against nine other chef finalists aged between 18 and 23.

See Ruth’s winning menu below below…

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RUTH HANSOM’S CELEBRATORY SKREI MENU

Served at the Norwegian Ambassador’s Residence, Kensington

Confit Skrei Cheek, Crispy Tongues, Pressed Pig Head, Apple, Ginger and Coriander

Accompanied by: Rudesheimer Magdalenekreuz Riesling Spatlese, 2015 – Josef Leitz, Rheingau, Germany

***

Pan Roasted Skrei, Coco Beans, Parsley Purée, Baby and Jerusalem Artichoke, Alsace Jus Gras

Accompanied by: Pinot Gris, Grand Cru Kirchberg, 2009 – Domaine Henry Fuchs, Ribeauvillé, Alsace, France

***

Rhubarb, Vanilla, Astina

Accompanied by: Shiraume Umeshu Plum Sake – Akashi Ta, Japan


nationalchefoftheyear.co.uk/yncoty

Images credited to Norwegian Seafood Council

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