REMEMBER, remember the fifth of November? Rosie Worton will certainly struggle to forget it this year.
That’s the night the 22-year-old apprentice gets to run a kitchen for the first time in her career as she becomes the second contestant in Wirral Young Chef of the Year for 2014.
The former Wallasey School pupil will provide a three course meal at New Brighton’s Peninsula Dining Rooms during her heat and as the fireworks (hopefully) go off everywhere bar the kitchen, the date has still provided inspiration for her menu.
Rosie, from Leasowe, said: “We’re starting with bangers and mash because that’s what I used to have every Bonfire Night when I was little. From there I take the theme through the rest of the courses.”
The competition sees the cream of our budding culinary talents doing their utmost to impress the judges.
For Rosie, her journey to the kitchen began in childhood.
She explained: “I’ve loved cooking from an early age. I used to watch my mum, Alison, when she was in the kitchen at home and I always strived to be like her.”
“I have been in the industry for nine months now. I started my training at the De Vere Academy in Tranmere, where I took an NVQ Level 2 in cookery. It’s from there I got the job at the Peninsula Dining Rooms, where I’ve been an apprentice chef for the past seven months.
“Gavin Scott, our sous chef, was in the last Young Chef competition but this will be the first time I’ve experienced it. Everybody here has been so supportive and they have helped me with my entry for the competition.”
The competition date does raise the question; will Rosie’s dishes contain any Heston Blumenthal-style explosions or pyrotechnics?
“You’ll have to wait and see,” she replied.
Rosie’s heat takes place at the Peninsula Dining Rooms, Grosvenor Road, New Brighton, on Tuesday, November 5. Three courses are £18.95 and bookings are being taken from today (Wednesday). Call 0151 639 8338 to book.
Wirral Young Chef of the Year is supported by Wirral News, Wirral Council, Wirral Metropolitan College and Pickled Walnut.