Having won the Merseyside heat, and the Northern heat Tom went onto the National Young Chef of the Year competition at London's Earl Court earlier this week. Mark Stinchcombe from the Lucknam Park Hotel came first but Tom beat stiff competition (chefs from Michelin starred and London restaurants), to get the runner-up prize.
Tom cooked:
“Autumn on a plate” Handmade pasta stuffed with roast butternut squash, pecorino cheese, baby leaf spinach, leeks, sage tempura, chanterelles mushrooms and parmesan foam.
"Fillet of hake with smoked pork" Fresh fillet of hake baked in oven with potato scales, smoked Southport pork belly, curly kale and bitter sweet chicory marmalade
“Mille Feuille" of dark chocolate, English raspberries and pears “Thousand Leaves” puff pastry layered with 70% dark chocolate mousse and English raspberries, garnished with poached conference pears, roasted pistachio and chocolate sauce