style | food
Alastair Storey, founder and chairman of BaxterStorey with Shaun Warren and Shaun Hayden Groves, competition judge and National Chef of the Year 2013 National Competition Local Chef Wins
Chef Manager of the Year, part of the Heritage Chef of the Year competition has been won by 35 year old Shaun Warren from the Isle of Wight who is, coincidentally, brother of our editor.
U
sing locally sourced sustainable ingredients, Shaun impressed the competition judges with a two course menu and mystery basket challenge in the fi nal which
was held at The Woodspeen Restaurant and Cookery School in Newbury. He tells us, “Being from the Isle of Wight, I really wanted to use some Island produce as this is part of my heritage and wanted to incorporate that heritage into my dish.”
One of the ingredients that Shaun used was Isle of Wight tomatoes from The Tomato Stall and owner Paul Thomas was delighted to hear of Shaun’s award. “We wish Shaun many congratulations. It’s great to see another talented Isle of Wight chef helping to put their home town on the culinary map. We wholly support chefs championing local produce in this way and showcasing what this region has to offer, it drives us as producers to continue to create ingredients that inspire them.”
The competition was launched by BaxterStorey, the UK’s largest independent workplace catering company and is open to
caterer’s chefs across the South and South West. Judging the competition was John Campbell, chef patron of The Woodspeen, Hayden Groves, executive chef and National Chef of The Year 2013 and Rik Razza, head of chef development at
BaxterStorey.This is the inaugural competition and it is hoped that after this, its fi rst very successful year, to make the event an annual one. Shaun is chef manager at the BaxterStorey run restaurant in Bournemouth and is passionate about working with local, seasonal produce and as Sarah Miller, regional managing director at BaxterStorey, adds, “These are the core food values at the heart of our business and we were very impressed by the skills demonstrated by Shaun. It’s been fantastic to recognise chefs like Shaun who champion this ethos every day at our restaurants.”
So well done to Shaun on this his fi rst award and we think there’ll be many more to come for this talented chef who clearly has local produce, sustainability and seasonality at the very heart of his cooking.
September/October 2015
79
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