Copper Saucepan Award 2019 - 13th Year

**Download an application form for the 2019 competition here**

Now in its thirteenth year, the Apprentice Chef competition is a showcase for the region's young talented Chefs. Each entrant must have been in the hospitality industry for a maximum of 4 years and must by 3rd June 2019 devise a menu which reflects their flair, skill and the best of local East Yorkshire food with either the starter or the main course featuring sustainable fish, seafood or local pork. You will receive notification within one week of submitting your application of whether you have been successful, and will then go forward to the Cook-Off hosted by East Riding College on Monday 8th July 2019.

The two finalists from the cooking challenge will prepare a main course featuring fish or seafood and a dessert in 40 minutes on the main stage at Beverley Food Festival at 1:30pm on Sunday 6th October 2019.

As well as a Copper Saucepan and cash prizes for the winner of £350.00 and £150.00 for the runner up, both will also have a day in the kitchen at the award-winning Winteringham Fields with Colin McGurran (Chef Proprietor) and Gaz Bartram (Head Chef) pictured below.

Previous winners have been 2007 Danny Holt (Lazaat Restaurant and Bar), 2008 Kevin Riding (Beverley Tickton Grange), 2009 Shane Tate (Lairgate Hotel), 2010 Jamie Park (The Pipe and Glass Inn), 2011 Alex James (Mill House Restaurant Skidby), 2012 Michael Flower (Hallmark Hotel, Hull), 2013 Matthew Lee (The Pipe and Glass Inn), 2014 Michael Moughton (The Star @ Sancton), 2015 James Workman (The Light Dragoon at Etton), 2016 Connor Berney (Ashbourne Hotel), 2017 Ellie Tuttle (Cerrutis Restaurant) and 2018 Helen Mayok (AAK Ltd).

Paul Vinsen Chairman of HEYHA says "This year we would like the young Chefs to celebrate the fabulous local food to be found in East Yorkshire, in particular the sustainable fish, seafood and local pork - we are delighted be working with Helen Watson the Beverley Council Town Clerk, David Leaf Curriculum Leader Hospitality Sector East Riding College, and Roy Woodcock local food writer and broadcaster and look forward to having a successful competition showcasing our talented young Chefs."

Cash prizes sponsored by A E Purdy Ltd Fish and Seafood.

**Download an application form for the 2019 competition here**

In association with:

Cash prizes sponsored by:

The Copper Saucepan Trophy

HEYHA Copper Saucepan Final for the Apprentice Chef of the Year 2018

An estimated over 30,000 attended the Beverley Food Festival on Sunday 8th October where this year's Final took place. This year's contest was between Adam Rothery of Willerby Manor Hotel and Helen Mayoh of AAK UK Ltd. Both contestants cooked a two course meal in 40 minutes.

The judges were Paul Vinsen (Chair HEYHA), Helen Watson (Beverley Town Clerk), David Leaf (Curriculum Leader East Riding College) and Peter Sidwell (Festival Guest Chef). James Hoggarth of BBC Radio Humberside compered the competition.

The judges had a difficult task, however Helen Mayoh was declared the winner.

As well as winning the coveted Copper Saucepan, Helen received a cheque for £350 and a day at the award-winning Winteringham Fields kitchen with Colin McGurren and Gaz Bartram.

Adam also won £150 and a day at the Winteringham Fields.

The cash prizes were generously sponsored by A E Purdy Ltd, Specialist Suppliers of Fresh Fish.

Paul Vinsen (Chair HEYHA), David Leaf (Curriculum Leader East Riding College), Helen Mayoh (winner), Adam Rothery (runner up), James Hoggarth (compere BBC Radio Humberside), Helen Watson (Beverley Town Clerk)

Winner: Helen Mayoh

(From AAK UK Ltd)

Stuffed rainbow trout with coconut and lime vegetables - whole bakes rainbow trout with lemongrass, ginger, chilli and garlic served with a coconut and lime dressed stir fry.

Tea poached fruit with spiced meringue - apples and pears poached in darjeeling tea and local brambles served with torched cinnamon meringue.

Runner Up: Adam Rothery

(From Willerby Manor Hotel)

Frank's Skipsea caught sea trout and crab, cauliflower bhaji, hand-picked crab, mango, coriander and mayonnaise.

Ginger shortcake topped with orange cream cheese mousse, white chocolate and orange sauce.

Paul Vinsen, David Leaf, Helen Mayoh, Nick Purdy (AE Purdy Ltd) and Adam Rothery

David Leaf, Helen Mayoh and Paul Vinsen

David Leaf, Helen Mayoh, Adam Rothery, Peter Sidwell

College Cook-Off - 20 August 2018

Paul Vinsen said on behalf of the judges "This competition encourages chefs that are new to the industry. It enables them to showcase their skills and celebrate the best of East Yorkshire produce".

The 6 competitors who took part in the Cook-Off at Hull College were:

Amy Gash - Cerritu 2
Sam Thrustle - Holiday Inn Hull Marina
James Milner - Willerby Manor Hotel
Adam Rothery - Willerby Manor Hotel
Helen Mayoh - AAK UK Ltd
Henry Hardcastle - Mercure Grange Park

Winners of the Cook Off at East Riding College with David Leaf and Paul Vinsen. They now go through to the final at the Beverley Food Festival on Sunday 7th October at 1:30 pm.

Cook-Off Winner: Adam Rothery

Willerby Manor Hotel

Yorkshire Pea Pancake, Goats Cheese cream Devilled crispy egg

Dover Sole, White Grapes, Saffron Confit potatoes, Broccoli velvet butter

Yorkshire Summer Berries with soft lemon meringue and sauce anglaise

Cook-Off Winner: Helen Mayoh


Croquette and confit egg yolk with fresh greens salad

Crab, Prawn and Chilli with Basil Tagliatelle

Sparkling Autumn Fruit Bavarois with lavender gin cream and lemon crumble

Competitors and Judges with the Principal East Riding College Mike Welsh

(Back L-R) Amy Gash, Henry Hardcastle, Mike Welsh, Sam Thrustle, David Leaf, Paul Vinsen, Helen Watson James Milner, Roy Woodcock

Seated - the Cook Off Winners Helen Mayoh, Adam Rothery

The judges Roy Woodcock (Food Writer), Paul Vinsen (Chair HEYHA), Helen Watson (Beverley Council Town Clerk) and David Leaf (Curriculum Leader East Riding College)