The Sussex chef reaches the national final of the young chef competition

A SUSSEX chef has reached the national finals in a highly regarded competition for young chefs.

Marcus Clayton from Rye is one of ten finalists competing against judges from across the food industry in the San Pellegrino Young Chef Academy competition.

The finalists present a signature dish to the jury, which selects the winners of four prizes.

The winners will then move on to a grand finale in Milan next year.

Marcus, junior sous chef at Hide and Fox in Kent, has worked in the kitchen since he was young and has a job washing dishes. After graduating from high school he worked at the Mermaid Hotel in Rye before running the confectionery department at Thackays in Tunbridge Wells.

The Argus: Marcus ClaytonMarcus Clayton

Commenting on his nomination, Marcus said: “The competition is an ideal place for me to demonstrate my skills and continue to improve with the help of my mentor and the jury’s feedback on my signature dish.

“I am very excited about this opportunity to participate and collaborate alongside other very passionate people and continue my learning.”

He was one of thousands of applications from around the world who entered the competition to share their vision and connect with the most influential people in the gastronomic world.

The San Pellegrino Young Chef Academy is an online educational platform dedicated to developing the skills of the next generation of chefs, where renowned members of the industry share their expertise and wisdom. The Sussex chef reaches the national final of the young chef competition

Fry Electronics Team

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