Ethan Lawson-Earley, senior chef de partie at The Atlantic Hotel’s Ocean Restaurant, is to take part in the prestigious Young National Chef of the Year competition.
The annual event, organised by The Craft Guild of Chefs, will take place at Le Cordon Bleu in London and will showcase the most exciting young talent from all over the country. Just fifteen young chefs have been invited to take part with Ethan representing the Channel Islands and South West. Ethan has been tasked with creating a three-course menu which centres around ‘British themed dishes with a twist’.
The menus will be judged by an expert team, chaired by Hrishikesh Desai who is the executive chef at The Gilpin Hotel and Lake House. Ten chefs will then go on to compete in the final at Le Cordon Bleu and the winner will be revealed live in a VIP premiere style screening of the cook-off in October.
Ethan is hugely grateful to have been selected and is excited to be representing Jersey on a national stage: “This year’s brief, British with a twist, is really interesting. We’ve been tasked with elevating the humble Scotch Broth to a fine dining experience, creating a version of the great British dish, fish and chips, and a unique take on the classic crumble for dessert. I will be looking to hero local ingredients throughout the menu whilst
showcasing as much skill and innovation as possible.”
Patrick Burke, owner and managing director of The Atlantic Hotel said: “All of us at The Atlantic are immensely proud of Ethan for being selected for such a prestigious competition. He is a young chef who shows a huge amount of talent and enthusiasm for his craft and someone who is passionate about using local ingredients. This is a fantastic opportunity for him to develop his skills and gain valuable experience and we wish him the best of luck. I am sure that he will do us proud.”
