Chef Matt Little makes Young Seafood Chef of the Year Final
Matt Little accepted the position of Chef de Partie at The Bull Hotel, Bridport in 2014, after a successful interview and trial, with representation from Orcinus. As well as accepting the position in the Rosette awarded Hotel, he also took the opportunity to study for his NVQ level 3, with 100% on-job-training, through Orcinus Recruit.
Being only 3/4 through his NVQ qualification, Matt is already taking part in prestigious competitions and is set to cook up a storm on the stage at the Dorset Young Chef of the Year Competition. His own creation features produce which is sourced within 20 miles of the event and has reached the final of the competition which took place on Sunday, 12 July at 4:00pm.
Press Release from the Bull Hotel:
Matt Little, Chef de Partie at The Bull Hotel & Restaurant in Bridport has beaten off all other entrants (bar one) to make it through to the final of Dorset’s Young Seafood Chef of the Year competition held a the popular Dorset Seafood Festival in Weymouth.
Matt will endure a live cook-off final on the main demo stage. It will be compèred and judged by Dorset’s very own Michelin starred Russel Brown so the pressure is on for Matt. However, ex-services Matt seems remarkably laid back about it which is probably down to having endured a tour of duty in Helmand Province, Afghanistan. Matt said “I’m really excited to have made it to the final and can’t wait to be there and show them what I can do. I’m feeling calm about it now but who knows how I feel on the day.”
Matt will be cooking pan fried wild sea bass with a Portland crab bisque, locally foraged samphire and sea purslane with steamed Portland cockles and clams. With just 20 minutes to prepare and 20 minutes to cook and serve he sure has got his work cut out.
Follow up from the events of the day
Congratulations to Kiaran Mason (Brassica Restaurant) who won this year's competition.
Well done to runner-up, Matt Little (The Bull Hotel) for a great performance. Both produced some stunning seafood dishes and really demonstrated their talent.