Together with three of Brighton’s top chefs, English’s of Brighton were looking for the city’s Best Emerging Chef through a heated cooking competition
At a time when the Brighton food scene has never been so exciting, English’s looked to the next generation of budding chefs. The first of its kind, under tense conditions 6 chefs cooked their own signature dish live in front of a keen audience, before presenting their plate to our panel of judges for the chance to be crowned Brighton’s Best Emerging Chef. All participants were Chef de Partie level or lower.
Our panel of judges were:
- Michael Bremner (64 degrees, Great British Menu)
- Thomas Griffiths (Flank)
- Steven Edwards (Etch., Masterchef Professionals)
Our competitors were:
- Liam Thorpe at 24 St Georges
- Mike White at The Salt Room – Winner, Best Emerging Chef
- Dylan Rees at Drakes Hotel
- Selvin Perez at La Choza
- Anthonois Markiou at The Grand
- Curtis Weissang at Market
“I’m extremely happy to have come 1st place, especially knowing that the chefs stood beside me worked just as hard on the day. I hope to take part in any further competitions like this and would advise anyone doing so to believe in what they do and have fun! It was great to meet all the other chefs from great Brighton restaurants. It was nerve racking but the support from the audience and fellow chefs was outstanding.
The inspiration for my dish started with my surroundings, we are lucky to have a great relationship with our suppliers and a local forager at source. The Salt Room is a Brighton-based seafood restaurant, therefore it only felt natural to use ingredients native and humble to project our restaurants ethos. Mackerel is an amazing fish.” – Mike White, Winner of Best Emerging Chef.
- Brighton & Newhaven Fish Sales
- Bibendum Wines
ABOUT ENGLISH’S OF BRIGHTON
English’s of Brighton is the oldest restaurant in Brighton, with a 125-year history of seafood being served at the site. The Leigh-Jones family have been running the restaurant since 1945.