VfL Roving Chef Alex has made the regional cook-off stage of the NACC Care Chef of the Year competition.
This is the fourth time for Alex, after he was named last year's regional winner and twice became a national finalist.
Alex says his recipes are based around dishes he makes at cookery demonstrations and training classes for chefs.
His main course is Lancashire hot pot served with braised carrots, green beans, pickled beetroot, and a homemade gravy. His dessert is sticky toffee pudding served with a stuffed baked pear, and a open brandy snap.
Alex will have 90 minutes to prepare three portions of each dish, with attention on minimal waste, nutritional balance and sustainability.
“This is start of the competition; just getting to the cook off stage is exciting,” he says. “I will be competing against chefs from across the north of England. Good luck to everyone taking part.”
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