Dec 31 2012 By Wirral News
WIRRAL foodies can forget about the festive feasting and enjoy some fine dining next week.
After a seasonal break, our first Wirral Young Chef of the Year night for 2013 is taking place at the Wro Lounge, West Kirby on Tuesday, January 8.
Wro sous chef Alex Rickards will be serving up a starter of crab and mussel risotto, followed by roasted loin of venison with thyme sauce, pumpkin gnocchi, curly kale and wild mushrooms.
Diners will finish their meal with a mouthwatering dessert of blood orange panna cotta, almond shortbread and poached rhubarb with a grenadine syrup.
Alex, 24, from Heswall, started his chefing career at the very bottom, washing dishes in a part-time job while he was at Pensby High School.
He left school after his GCSEs and took on various chefing jobs at local eateries, including the Jug And Bottle in Heswall.
Following a brief spell in retail, he returned to the kitchens and started work at the Wro Lounge just over three years ago.
He hopes the competition will be a good stepping stone for his career.
The cost of the three-course meal is £18.95. To book call 625 2010.