A CHEF from a Michelin-starred Cartmel restaurant is going head to head with regional finalists in a prestigious cookery competition.
Junior sous chef at Simon Rogan's L'Enclume, Harry Guy made it through to the regional finals of the Roux Scholarship and will compete in the cook-off in Birmingham today (Thursday).
The 25-year-old made an impression on the panel during the initial blind recipe judging with his his recipe of poached guinea fowl breast and chicken liver parfait with spinach, onion and bacon.
"I was in the pub with some of the lads from L'Enclume when I got the email," said Harry. "I was ecstatic."
If the Grange man makes it through to the final round in London, he could be the second L'Enclume chef to claim the crown in two years running.
Last year Tom Barnes scooped the title with high praise from the Roux family - including the renowned Michel, Michel Jnr, Albert and Alain - after the restaurant's deputy chef Mark Birchall won in 2011.
Harry will be joined in the regional finals by fellow contestant and Cumbrian Ben Queen-Fryer, head chef at Ford Park's Coach House cafe, Ulverston.
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