Young chefs cooking on gas

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THREE budding chefs from Sheffield City College cooked up some classics to win the regional heat of a national catering challenge.

Adam Eyre, Luke Rhodes and Connor Tracy produced a three course menu on the theme Going Global with World Cuisine in just 1 hour and 45 minutes.

Their menu included grilled langoustine niçoise, stuffed saddle of rabbit with fondant potato with wild mushrooms and a chocolate brioche. The final is in Glasgow in March.