Compass Group UK & Ireland hosted 60 people at Tottenham Hotspur Stadium at its annual Apprentice Chef of the Year dinner on 5th July.
The event was catered for by Compass apprentices, with the menu being created and the brigade led by Lorcán Leavy, Apprentice Commis Chef for Restaurant Associates – Compass’ Apprentice Chef of the Year winner.
Several months of prep work culminated in the final event, with Leavy competing in a regional and final heat against eight other apprentice chefs.
Guests were treated to his winning menu, consisting of Scallop ceviche with citrus and Asian-inspired glaze; a main course of roasted ballotine chicken breast, stuffed with chicken and morel mousse, served with pan-roasted turned asparagus and pickled asparagus trimmings; and dessert of vanilla and lime posset with rhubarb and basil salsa.
Leavy says; “Doing this competition has allowed me to be in control in the kitchen and face the challenges that come with that. I wanted to push myself, try new things and see how I would handle the pressure, which is a key skill for a chef to have! It’s been such an amazing experience.”
Recruited under an apprenticeship scheme, Leavy joined Restaurant Associates seven months ago. He is studying his Level 2 Commis Chef apprenticeship at Westminster Kingsway College in London.
Jonathan Foot, Head of Apprenticeships and Early Careers at Compass, says: “This event is always inspiring, as we see our apprentices put through their paces, to show off their outstanding talent.
“I an blown away each year by the standard of cooking from our apprentices and this year did not disappoint!”
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