YOUNG chef Tom Evans is celebrating after winning the title Flavours of Herefordshire Young Chef in Industry 2013, organised by Visit Herefordshire and sponsored by Axon Enterprises in association with Electrolux.

Tom who works full time at the Sun Inn at Winforton, Herefordshire, flew through preliminary rounds, competed in a cook-off at Herefordshire College of Technology and then demonstrated his skills at the Flavours of Herefordshire Festival in October last year.

Axon Enterprises, suppliers in Herefordshire of quality catering equipment, were delighted to sponsor this award category and organise a fantastic prize for Tom to enjoy in association with Electrolux.

Tom is now the proud owner of high quality commercial catering equipment with a value in excess of £2,000.

“I am really grateful to Visit Herefordshire, the organiser of the Flavours of Herefordshire Awards and also to Axon Enterprises and of course Electrolux for such an amazing prize,” said Tom “I can’t wait to get cooking with my lovely new equipment and create great dishes using quality local produce – all made easier with such good quality equipment.”

Tom also paid tribute to colleague chef Rose Lindesay for her input and guidance over the past four years and the support of his employers, suppliers and customers at the Sun Inn.

  • Tom’s winning recipe: Perry Poached Pears, White Chocolate Ganache, Candied Walnuts and Blackberry Puree For the pears: 2 pears, 2 pints of perry, 250g caster sugar For the ganache: 150g white chocolate broken into little pieces, 85g caster sugar, 100g butter, 125ml double cream For the candied walnuts: 200g walnuts, 300ml water 250g caster sugar, Sea salt For the blackberry puree: 150g blackberries, 200g caster sugar, 75ml water Peel the pears while bringing the perry and sugar to the boil in the pan. Add the pears to the pan and poach for 8-10 minutes or until the pears are soft.

To make the ganache, heat the butter and cream until it starts to boil then add the sugar and whisk until it has dissolved and the butter has melted. Pour over the chocolate and mix well until everything has emulsified and the chocolate has melted, chill until set.

To make the candied walnuts, add the sugar and water, bring to a rolling boil for four minutes, then add the walnuts.

Keep boiling until the liquid starts to turn to a light caramel. Using a slotted spoon, lift out the walnuts and plunge into a deep fryer (180C) for 2-3 minutes. Drain off the excess oil and sprinkle with sea salt, leave for a few minutes to cool.

To make the puree, sprinkle the sugar over the blackberries in a pan, add the water and cook for 3-4 minutes until the blackberries are soft. Blitz to a puree with a stick blender and pass through a sieve.