Highcliffe School’s Bailey Jones, won this year’s Christchurch Food Festival competition, held at Purewell Electrical, and impressed the Executive Head Chef of Chewton Glen, Luke Matthews.
Bailey’s winning dish of pan fried mackerel with Asian salad, followed by vanilla panna cotta, poached rhubarb and rhubarb jelly received impressive compliments from the judges. Luke Matthews, Executive Head Chef of the Chewton Glen, said “Bailey’s fish was cooked perfectly”. Luke further added “a lot of qualified chefs are unable to make the perfect panna cotta, however Bailey’s had the perfect wobble!” Luke was so impressed with the standard of Bailey’s work that he has offered him an apprenticeship at Chewton Glen, whilst Head chef of the Three Tuns, Colin Nash, has also offered Bailey some hours once he has turned 15 years old.
Bailey’s commitment to his catering has impressed his catering teacher, Mrs Sally Rowe:
“Bailey put in a lot of extra hours refining his dishes during his lunchtimes. His work ethic and personality are perfect for a professional kitchen and I can see him going far”.
By taking up the offer of an apprenticeship at the world-renowned Chewton Glen, Bailey will be following in the successful footsteps of another Highcliffe School catering student, Adam Hart, who is currently Sous Chef and responsible for a team of 28 chefs.
Owned by: SRE | Last Published: 23/05/2016 14:44:03 | Next Update: NA
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