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 with a mouthwatering dessert of blood orange panna cotta, almond shortbread and poached rhubarb with a grenadine syrup.
Alex, 24, from Heswall, started out washing dishes in a part-time job while 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.
WIRRAL Young Chef Of The Year – supported by Wirral Council, Liverpool Community College and Wirral Met College – is on Tuesday, January 8 at the Wro Lounge.
The cost of the three-course meal is £18.95. To book call 625 2010.