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Student chef grabs first plaice

Student chef grabs first plaice in seafood challenge as young chefs from Grŵp Llandrillo Menai’s colleges put their seafood dishes to the test last week at a special Seafood Week event hosted by Coleg Llandrillo, with Jack Airey, scooping first prize according to Wales247.

Spearheaded by Seafish, the public body that supports the £10bn UK seafood industry, the annual, inter-college, ‘Seafood Chef of the Year’ competition was followed by a special seafood dinner last week (10 October 2018).

Jack Airey, a work-based student currently working at popular restaurant Dylan’s in Llandudno came first place with his starter of plaice paupiette, sun blushed tomatoes, buttered leeks, fried oyster and sauce Choron followed by a main course of pan seared fillet of Sea Bass, Pen Llyn crab polenta, Menai mussels, crisp shallots and mariniere sauce.
On his success, nineteen year old Jack said:

“I really enjoyed the support of my team at work and the encouragement of my College Assessors who helped me to prepare for the competition. It was great to work with amazing local seafood and develop new skills.”

Ellis Heald, a work-based student at The Deck House restaurant, Silver Bay,Anglesey cooked his way to second place, while Coleg Llandrillo student Rebecca Claypole took third place.

The competition was judged by Arwel Jones, Executive Head Chef at The Imperial, Llandudno, and Seafish Seafood Ambassador Dr Denise Baker.

On Jack’s success, Denise said: “Jack showed great flair with his menu and he has such talent. The flavours and textures worked well together and the dishes were both creative and well presented.