An aspiring young chef from Harleston has moved one step closer to the grand final of a national cooking initiative following his triumph at local level last week.
Patrick Oberhoffer, a pupil at Archbishop Sancroft High School, triumphed in the Norfolk finals of Springboard’s FutureChef programme in Norwich on Monday, January 16, earning him a place in the regional final at Bedford College on Monday, February 2.
Patrick, whose father Robert is the proprietor and chef of The Dove Restaurant in Alburgh, said: “I’m so happy I won and cannot wait to get ready for Regionals.”
He was crowned champion after winning over the judges with his roasted pigeon breast, served with its own cannelloni, sweet potato puree and pigeon gravy, followed by a Jamaican rum and ginger cake served with apple and soft berries.
Bungay High School student Henry Matthews was recognised as the Norfolk runner-up.
Head judge Lewis Peck, a chef The Last Brassier in Norwich, said “It has been a great morning and the creativity of the dishes produced is incredible, especially for those aged 12.”
A win at the regional stage of the competition, which is now in its 15th year, would see Lewis entered into the national final, taking place at Westminster Kingsway College in London on Monday, March 23.