Copper Saucepan Award 2017 - 11th Year

Now in its eleventh year, the Apprentice Chef competition is a showcase for the region's young talented Chefs. Each entrant must have been in the hospitality industry for a maximum of 4 years and must by 9 June 2017 devise a menu which reflects their flair, skill and the best of local food with either the starter or the main course featuring fish or seafood. You will receive notification within one week of submitting your application of whether you have been successful, and will then go forward to the Cook-Off hosted by Hull College on 26 June 2017.

Two finalists will be chosen to take part in the final at Beverley Food Festival on Sunday 1 October 2017 at 1pm.

The two finalists from the cooking challenge will prepare a main course featuring local fish or seafood and a dessert in half an hour on the main stage at Beverley Food Festival. As well as a Copper Saucepan and cash prize of £300 for the winner of the award and £100 for the runner up, both will also have a day in the kitchen of the award winning Winteringham Field Restaurant (pictured below).



Previous winners have been 2007 Danny Holt (Lazaat Restaurant and Bar), 2008 Kevin Riding (Beverley Tickton Grange), 2009 Shane Tate (Lairgate Hotel), 2010 Jamie Park (The Pipe and Glass Inn), 2011 Alex James (Mill House Restaurant Skidby), 2012 Michael Flower (Hallmark Hotel, Hull), 2013 Matthew Lee (The Pipe and Glass Inn), 2014 Michael Moughton (The Star @ Sancton), 2015 James Workman (The Light Dragoon at Etton), and 2016 Connor Berney (Ashbourne Hotel).

Paul Vinsen Chairman of HEYHA says "This year we would like the young chefs to celebrate the wonderful fish and seafood found in the area, as well as their undoubted creativity, talent and skills.."

Cash prizes sponsored by A E Purdy Ltd Fish and Seafood.




The 2017 final will be held at the Beverley Food Festival:

1pm on Sunday 1 October 2017






The Copper Saucepan Trophy

College Cook-Off (26th June 2017)


Roy Woodcock said on behalf of the judges "Now in the 11th year of the competition we have seen displayed some great young talent and tasted some innovative and delicious food. These young chefs will undoubtedly progress to be great assets to the hospitality industry".

The 12 competitors who took part in the Cook-Off at Hull College were:

Alex Pope - Black Horse, Little Weighton
Charlotte Whitwell - Ashbourne Hotel
Matthew May - Holiday Inn, Hull Marina
Chris Wingfield - 1884 Wine & Tapas
Archie Moore - Star @ Sancton
Michael Wright - Drewtons
Natalie Clark - Drewtons
Sam Clarkson - Hallmark Hotel
Connor Stow - Just Desserts
Kasey Tait - Fields of Anlaby
Ellie Tuttle - Cerruti's, Hull
Reece Brady Temple - Holiday Inn, Hull Marina

Winners Ellie Tuttle (Cerruti's) and Reece Brady Temple (Holiday Inn Hull Marina).

Both winners will be enrolled into the Craft Guild of Chefs as part of their prize and go through to the final at Beverley Food Festival on Sunday 1st October 2017 at 1:30pm.

Winner: Ellie Tuttle

(Cerruti's, Hull)

Scallops locally sourced served on top of white pudding with wild garlic pesto

Duck, fresh breast, served with a seasonal cherry sauce and caramelised endive layered potato

Strawberry sugar shot glass, layered with macerated strawberries, strawberry mousse and shortbread with a strawberry and elderflower sauce

Winner: Reece Brady Temple

(Holiday Inn, Hull Marina)

Sea bass with panko crumbed cods cheeks served with a lemon and caper butter sauce

Duck breast with creamed cabbage and a port wine sauce

Cucumber pannacotta with strawberry jelly and lemon thyme and cinder toffee

The judges with the Cook-Off winners:

David Houghton (Chef Lecturer, Hull College)
Paul Vinsen (Chair HEYHA)
Helen Watson (Beverley Town Clerk)
Ellie Tuttle (winner)
Reece Brady Temple (winner)
Roy Woodcock (Local Food Writer)
Phil Dixon (Chef Lecturer)

HEYHA Copper Saucepan Final for the Apprentice Chef of the Year 2016

An estimated 25000 attended the Beverley Food Festival on Sunday 2nd October where the Final took place. This year's contest was between Connor Berney from the Ashbourne Hotel North Killingholme and Vicky Martin from the Holiday Inn Hull Marina. Both contestants cooked a two course meal in 30 minutes.

The judges were Paul Vinsen (Chair HEYHA), Ryan Cooke (Head Chef Winteringham Fields), Ian Snedden (Curriculum Leader Hull College), Phil Dixon (Chef Lecturer Hull College), Helen Watson (Beverley Town Clerk), and Roy Woodcock (local food writer). Phil White of BBC Radio Humberside compered the competition.

The judges had a very difficult task and there was the smallest of margins between the contestants, however, Connor was declared the winner.

Alongside winning the coveted Copper Saucepan, Connor received a cheque for £300 and a day in the Winteringham Fields kitchen with Colin McGurren & Ryan.

Vicky also won £100 and a day at Winteringham.

The competition was generously sponsored by Turner Price.

Paul Vinsen (Chair HEYHA) said after the competition that "This years finalists, Connor and Vicky, showed great skill and produced some fine dishes, and will have a great future in their chosen career - it had been a remarkable keenly-fought final for the 10th year of the Copper Saucepan."

Winner Connor Burney and runner-up Vicky Martin

Winner: Connor Burney

(From the Ashbourne Hotel)

Pan fried sea bass, prawn & fennel risotto, sautéed kale,
radish & lemon infused cream sauce.

Eton Mess vanilla cream, fresh meringue, berry compote,
chocolate, micro lemon balm.

Runner Up: Vicky Martin

(From the Holiday Inn Hull Marina)

"Mackerel Three Ways" - Tartar topped with radish, Pan seared with potato & fennel, smoked mackerel, scotch egg, cucumber purée & horseradish.

Lime & mint cheesecake deconstructed with a mojito shot.

Ryan Cooke Head Chef Winteringham Fields

The packed marquee at the Beverley Food Festival

Phil White, Ryan Cooke, Connor Berney, Vicky Martin, Helen Watson, Roy Woodcock, Paul Vinsen