Joe Thewlis and Thomas Le Saint competed in the Channel Islands Young Chef of the Year competition

TWO budding chefs have won silver and bronze at a Channel Islands cooking competition.

Joe Thewlis and Thomas Le Saint, both 18, were ranked second and third respectively for the title of Channel Island Young Chef of the Year last month.

The competition has been running for two years and is endorsed by the Craft Guild of Chefs, a UK association.

Joe and Thomas travelled to Guernsey last month to compete and had to create and cook a two-course menu. Their dishes were judged by members of the Craft Guild of Chefs. Both teenagers are studying to be professional chefs at Highlands College but get hands-on experience by cooking at the Pomme d’Or Hotel.

Joe, of St Peter, is on an apprenticeship scheme and spends four days a week in the Pomme d’Or Hotel’s kitchens.

He said that the competition was ‘a wonderful experience’.

‘I learned a lot and got to experience cooking in timed conditions,’ he said. ‘It was great fun and interesting to see what other people were cooking.

‘Cooking has been something I have wanted to do for a long time. I enjoy it everyday.’
Thomas, of St Saviour, studies at Highlands four days a week and cooks at the Pomme d’Or Hotel three days a week.

‘I was really proud and happy to come third in the competition,’ he said. ‘I put quite a bit of work into it so I was really chuffed to get a bronze.’

What Joe cooked
Main: Pan-fried fillet of local pork wrapped in Parma ham served with Savoy cabbage, onion fagot and fondant potato with rhubarb purée and calvados essence jus.
Dessert: An individual trio of desserts including a lemon and amaretto cherry posset, an apple tart tatin and a tuile filled with a chocolate ganache served with a sweet berry compote.

What Thomas cooked
Starter: Local golden seafood fritter, fresh Jersey salad, soft herb mayonnaise and a crunchy parmesan crisp.
Main: Local rosemary-scented loin of lamb, fresh pea purée, glazed fondant potato and linguine of local vegetables served with a rich port jus.