Peter's plan to mussel out the competition...

A chef who hails from Sheffield has made it through to the regional finals of a national competition to find Britain's best young chef.

Wednesday, 22nd March 2017, 8:51 am
Updated Friday, 24th March 2017, 10:01 am

Peter Turnpenny, aged 25, had to get creative with rainbow trout, mussels and jasmine rice to wow judges and earn himself a place in the semi-final of ‘The Roux Scholarship,’ which will be held tomorrow in Birmingham.

Peter, who now works at the Gilpin Hotel and Lakehouse, in Cumbria, said: “We were given the brief of creating a dish using those ingredients and then the judges did a blind taste-test. With so many people entering, I knew it was important to show as much creativity and flair as possible, and that I knew what I was doing with the ingredients.

“I’m really pleased to have made it to the regional final.”

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Peter is now preparing to cook for celebrity judges tomorrow, including ex-Masterchef judge, and guest presenter on BBC Saturday Kitchen, Michel Roux Jnr; BBC Saturday Kitchen former presenter James Martin; and BBC2 Ready, Steady, Cook’s Brian Turner CBE. He will compete against 17 other regional finalists from all across the UK battling it out for a place in the final.

“I’m quietly confident going in,” said Peter.

“I’m not really a nevous person and luckily I’ve cooked for nearly all the judges before, when they’ve showed up to various places I’ve worked, so I feel ready for it.”

A spokesman for the challenge said “This year’s challenge is to create a recipe to serve four people using one whole fresh rainbow trout and 800g live mussels, together served plated and accompanied by two garnishes.

“Competitors will have two-and-a-half hours to cook their dish, along with a dessert from a mystery box of ingredients given to them on the day.

“The judges will be looking for recipes and methods, which demonstrate the best balance of creativity, taste, style and practicality in the finished dish.

“This is a title all young chefs want to win and many have gone on to run their own restaurants and earn Michelin stars.”

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