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A young wizard in the kitchen has chopped, steamed and drizzled his way into the British final of the Young Chef of the Year.

Luke Sanderson is chef de partie at Hudson’s, the restaurant at York’s Grand Hotel on Station Road. He is one of only three people in the country to qualify for the final of the Chaine Des Rotisseurs Young Chefs Competition 2017.

Each contestant was given an identical, previously unidentified “market basket” containing certain basic ingredients.

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Using all of these ingredients, as well as drawing on a variety of staples from a pantry, the contestants were asked to compose and execute a three-course menu for four people.

Contestants were allowed 2½ hours for preparation, after which the finished dishes were presented to be judged. Amongst the judges was Michelin starred chef Daniel Galmiche.

‘Real talent and passion’

Luke Sanderson (third from left) with his medal

The prestigious Young Chefs Competition is in its 41st year. Staged in more than 25 countries, it aims to promote the best young chefs by giving them the opportunity to develop and demonstrate their skills.

The winner of the UK competition will be announced on March 24. They will go on to the international final, this year held in Frankfurt in September.

Head chef at Hudson’s Craig Atchinson said:

We’re all incredibly proud of Luke to have made it to the top three in this internationally acclaimed competition for young chefs, and we have our fingers crossed for him.

Luke has a real talent and passion for what he does, and he has come so far in the four years he has been with us.

He has a bright future ahead of him at The Grand and I know he will continue to go from strength to strength.

Hudson’s takes its name from Victorian entrepreneur George Hudson, York’s legendary “Railway King”. The three AA rosette restaurant menu has dishes which reflect seasonality, local specialties – and the chefs’ imagination.

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