David Alun Powell from London’s Westminster Kingsway College has been named the Spanish Young Chef of the Year, winning a stage at Ferran Adrià’s three-Michelin-starred El Bulli.
Organised by Foods from Spain, the competition, which was open to students between the age of 17 and 23, aims to promote the use of Spanish ingredients in the catering industry.
Entrants were expected to create a three-course meal using a range of ingredients including raspberries, Picota cherries and persimmon and are encouraged to also make use of other Spanish produce.
Powell's winning menu consisted of a starter of cherry smoked venison with raspberry red chard salad; a main course of spiced duck breast with chorizo mash, glacé carrots, creamed cabbage, Serrano ham and a cherry jus; and a dessert of blackberry frangipane tart with strawberry jus soup, cherimoya foam and persimon sorbet.
He has one a week in Spain, with a three-day stage at El Bulli.
María José Sevilla, director of Foods from Spain, said: "David’s well thought out Spanish inspired menu proved that he had what it takes to deliver great quality, exciting food on the day.
“I am sure that his experience at El Bulli will be just one of the many culinary highlights he has ahead of him.”
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By Kerstin Kühn
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