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Chef Makes Final Three in International Young Chefs Competition

Luke Sanderson, Chef De Partie at Hudson’s, the 3 AA rosette restaurant at The Grand Hotel & Spa, York, has made it to the final 3 in the Chaine Des Rotisseurs Young Chefs Competition 2017.  The winner of the competition will be announced on 24 March 2017.

The famous Young Chefs Competition is in its 41st year and takes place in over 25 countries around the world. The winner from each country will go on to the international final, this year held in Frankfurt in September.

Craig Atchinson, Head Chef at Hudson’s commented: “We’re all incredibly proud of Luke to have made it to the top 3 in this internationally acclaimed competition for young chefs, and we have our fingers crossed for him.  Luke has a real talent and passion for what he does, and he has come so far. He has a bright future ahead of him at The Grand and I know he will continue to go from strength to strength.”

The competition aims to support and promote future young chefs by giving them the opportunity to develop and demonstrate their skills.

Each contestant was given an identical, previously unidentified “market basket” containing certain basic ingredients. Using all of these ingredients, as well as drawing on a variety of staples from a pantry, the contestants were asked to compose and execute a 3-course menu for four people.

Contestants were allowed 2½ hours for preparation, after which the finished dishes were presented to be judged. Amongst the judges was Michelin starred chef Daniel Galmiche.

The 3 AA Rosette restaurant Hudson’s takes its name from local man George Hudson, who was also dubbed “the Railway King”. Menu items reflect seasonality, local specialties and the imagination of the chefs. An extensive selection of sumptuous wine hand-picked by the sommelier is available to complement each meal.

Part of the Splendid Hospitality Group, The Grand Hotel & Spa is York’s first five-star hotel with 107 elegant guestrooms. It is the region’s leading luxury hotel with their 3 AA Rosette restaurant, Hudson’s, and a luxury Spa set in the atmospheric vaults, where the North-Eastern Railway once stowed their millions  

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