BY LINDA FOO GUEST
IT WILL be art on a plate for our fifth finalist competing in the Wirral Young Chef of the Year competition.
The final contestant getting ready to show off their culinary skills is sous chef Sam Creedon.
The 21-year-old has been working at The Portrait House in Hoylake for two-and-half years.
The young chef will be busy preparing a three-course menu that demonstrates technical elements as well as using locally sourced produce.
He said: “I have chosen lots of local seasonally sourced produce for the menu.
“I began by putting my menu ideas down and then tweaked it with head chef Adam Bowers.
“For the main course I’m cooking pork belly and pork shoulder because they are not given enough credit when cooked correctly.
“It doesn’t have to be fillet steak or other expensive cuts to produce a great dish. Cheap cuts can be just as good.
“I’ll be slow roasting the pork shoulder, followed by shredding and layering it around a quail’s egg, then frying it in panko (Japanese-style) breadcrumbs. This is one of the techniques I’ll be demonstrating on the menu.”
Sam’s interest in cooking was through his dad rustling up exotic dishes in the kitchen – picked up from travelling around the world with his job.
From there he gained NVQ levels two and tree in professional cookery from Wirral Metropolitan College.
Although Sam, from Hoylake, first considered following a career as an artist – which he incorporates in to his dishes.
The former Kingsmead school pupil added: “I’ve always liked food and been interested in creating different flavours.
“My dad was always cooking something new from around the world.
“I was studying art at college before cookery, so I put this aspect of colour on a plate to make it appetising.
“I’m looking forward to my night. Some of the dishes will need to be made the night before so that they set, such as the dessert and the terrine needs to be made in advance.
“I want to experience what it is like running my night and that diners like my food.
“I’m very excited and a little bit nervous.”
Sam’s heat takes place on Tuesday, February 11 at The Portrait House on The Quadrant.
He will cook three courses which costs £18.95, and bookings are being taken from today (Wednesday). Call 0151 632 4444 to book.
Wirral Young Chef of the Year is supported by Wirral News, Wirral Council, Wirral Metropolitan College and Pickled Walnut.
Seafood terrine, cured salmon, samphire grass, broad beans, pancetta, king scallops, shallot puree.
Bramley apple sour.
North Wales reared pork belly, chantenay carrots, baby parsnips, pulled pork & black pudding quails eggs, fennel puree, damson jus.
Cappuccino crème brûlée, white chocolate and Baileys latte, amaretto brownie