Chef of the Year competitors Zak Perrin and Shawn Monk of The Falcon at Fotheringhay EMN-210824-141627009
And the current runner-up at the Northamptonshire Food and Drink Awards, Chef of the Year, will try to get even better after reaching the finals in the 2021 competition.
Zak, head chef at The Falcon Inn, at Fotheringhay, which he has been running with partner Madison Keys since December 2019, is one of four chefs in the running for the title – Bart Polinski, Michael O’Gorman and Jim Millar from Willow and Brook in Apethorpe, just a few miles down the road from Fotheringhay, complete the lineup.
In contrast to the 2020 competition, which is subject to restrictions, the four finalists actually cooked off together this month – but who will emerge as the winner will not be revealed until the award night in October.
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“I submitted my application a few months ago and was invited into the kitchen at Tresham College with the other finalists,” said Zak, who has had competitive experience since joining BBC’s 2014 MasterChef.
“During the finale there was a nice kitchen setting and some banter from the chef which was great to be part of. Participation was a real moral boost.
“We had a skill test, prepared two sea bass fillets, then we had to prepare a meal with a mysterious product box and the sea bass, and finally create a vegan dessert.
“I see these kinds of things as a measure of where you are and I hope I’ll go one step further and get gold instead of silver.”
Following in Zak’s footsteps is Senior Chef de Party at the Falcon, Shawn Monk, who is one of four finalists for the Young Chef of the Year award after attending a cook-off at Northampton College in late July.
“Shawn has been here at the Falcon for about five years and stayed with us when we took over the company,” added Zak.
“He has finished his apprenticeship and is now doing his sous-chef training – recognition for his hard work that is paying off.
“Much like me, he tests himself to see where he is and to take a closer look at what other chefs are doing.”
Before the award ceremony, however, it goes back to day-to-day business.
“Like most people in the industry, we were hit by a staff shortage after the lockdown and closed one day a week,” said Zak.
“But we have recruited well and are now back to full strength, we have most of the tables inside and the restaurant has a much larger capacity; We have just launched a new menu and it’s going very well. “