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Young Norfolk chef in national pub food final

PUBLISHED: 09:00 10 March 2011

Head chef at the Pelican at Tacolneston, Lewis Burrell, 20,  who is up for Young Pub Chef of the Year 2011.  Picture: Denise Bradley

Head chef at the Pelican at Tacolneston, Lewis Burrell, 20, who is up for Young Pub Chef of the Year 2011. Picture: Denise Bradley

Archant © 2011

A young Norfolk man, who became a head chef at the age of 20, has set his sights on a national prize after making the final of the Great British Pub Food Awards.

Lewis Burrell is swapping his chef whites for a suit tonight when he will find out whether he will be crowned young pub chef of the year.

The chef, who works at the Pelican Inn at Tacolneston, near Wymondham, made the final three of the national competition after impressing judges with his locally-sourced pan fried venison liver and roasted venison loin recipe featuring seven different elements.

The 20-year-old - a finalist in the chef of the future category at the EDP Norfolk Food Awards two years running - said he was feeling confident about winning the prestigious prize at the ceremony at Plaisterers Hall, London, tonight.

The former City College Norwich student was made joint head chef at the Pelican three months ago after previously working at the King’s Head in Bawburgh.

Mr Burrell, who lives at Hapton, said he hoped to one day work at the 360 Tower restaurant in Sydney.

“I would like to be a good pastry chef, maybe in Australia, and travel the world. Whatever the result, it will help my career to be in the top three in the country and my mum is proud,” he said.

And his advice to other aspiring chefs?
“You have to want to do it and do not think it is easy. It is a lot of hard work and unsociable hours, but it is also very rewarding,” he said.

Since he started working at the Pelican he has used even more local seasonal produce and also makes the pub’s tomato ketchup, pork scratchings, breads, pies, cakes, desserts, sauces, jams, chutneys, relishes, and ice creams.

Landlady Esther Maginn also praised her head chef’s passion and dedication.

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