A JUNIOR sous chef from a Lune Valley hotel and restaurant has been shortlisted as a semi-finalist in a national competition.

Jack Bradley, from Hipping Hall, near Kirkby Lonsdale, has was one of 159 chefs from all over the UK who entered this year’s Craft Guild of Chefs National Chef of the Year competition.

He has now made it through to the last 40. First introduced in 1972, the competition has become the leading culinary challenge in the UK for chefs who are 24 years or older.

This year’s semi-final heats begin at Sheffield College on Tuesday (June 14) and finish at Le Cordon Bleu in London on June 22.

Only ten chefs will go through to the final, which takes place at the Restaurant Show at London’s Olympia on October 4.

Jack said: "I'm over the moon to have got through to the semi-finals, now the hard work really starts. It’s great experience for me, especially having the opportunity to test my skills against some of the top chefs in the UK.’’

The winning chef will receive a wide range of prizes including a culinary trip to one of the world’s top restaurants, stagiaire opportunities, equipment from sponsors and chocolate workshops.

Best of all is the wealth of opportunities that earning this prestigious accolade can bring.

The winner will go on to be part of the National Chef of the Year 'Hall of Fame', which sets them apart from their peers and offers the chance to meet and work with their culinary heroes.

Chairman of Judges, Clare Smyth MBE, said: “What’s fantastic about this competition is not only does the number of entrants grow each year but the quality of the entries continues to rise. Having discussed the entries and menus at length with my fellow judges I know it is going to be a very tough, close and exciting semi-final."

David Mulcahy, vice-president of the Craft Guild of Chefs and organiser of the National Chef of the Year, said: "The focus on a very clear set of skills at the semi-final stage will determine who deserves to go through to the final stages where they will be able show their own personal innovation and skills with what will be the best mystery produce basket yet.

"The National Chef of the Year continues to grow and develop and to reflect today’s fast paced and exciting industry.’’