Tibbs Farm Café and Farm Shop in Rye
Tibbs Farm is a stunning and immersive working farm just a five-minute walk from historic Rye. With
For a young chef between the ages of 16 and 25 and working or studying in Sussex. Judging is based on the preparation and presentation of a locally sourced menu showing creativity, flair and future potential to succeed at the highest level.
WINNER
Dan Ibbotson – etch. Hove, Brighton & Hove
20 years old when the competition took place, this was the second time that Dan made the finals. Dan who works at etch. in Hove, impressed all the judges with his well-crafted and perfectly cooked menu: a modern twist on Fish and Chips as a starter, Pork Presse paired with onion and wild garlic for the main course and an Apple and Elderflower dessert with Goats Milk Mousse to finish. Dan Is an outstanding chef and his future is assured with his flair and enthusiasm for locally produced ingredients.
Judges comment:
‘Dan’s excellent craftmanship, creativity, flavour combinations and attention to detail in his presentation are outstanding in such a young chef. He is certainly one to watch out for in future.’
GRAND FINALISTS
Tom Thwaites – Rathfinny Tasting Room, Alfriston, East Sussex
Tom, at 24 years old at the time of the competition, from Rathfinny Tasting Room, Alfriston, demonstrated his outstanding skills as a chef and the use of excellent local ingredients with a superb menu of Pan-fried Scallops with Crispy Chicken, followed by Sussex Chicken, two ways and served with Potato Galette along with a medley of Spring Vegetables, finished with a magnificent Rhubarb and Ginger Souffle.
Freddie Innes – formerly of Ockenden Manor, Cuckfield, West Sussex
Aged 25, Tom created an exceptional menu of Balcombe Estate Wood Pigeon, served with a Beetroot and Apple Tian, followed by Newhaven Cod with Mussel and Leek Fricassee, Crispy, Potato and Leek Oil. His dessert was Sussex Rhubarb Tart, Lemon and White Chocolate Cream and Rhubarb Sorbet to finish.