Dean Heselden, who scooped the prestigious Tilda Chef of the Year title at this year’s Salon Culinaire, held at Hotelympia, is building on his recent culinary success by opening his own restaurant.
Dean is now in the final planning stages for his new 'Twenty Four St Georges Restaurant' in Brighton - www.24stgeorge.co.uk - which will specialise in modern European fine dining with a focus on local produce.
His launch menu at the restaurant, which is expected to open early December, will feature the winning 'Tilda Chef of the Year' dessert - Earl Grey Infused Tilda Jasmine Rice Pudding, Ginger Snap Cannelloni, Rhubarb Mousse and Walnut Ice Cream.
Dean also plans to introduce his winning main course - Roasted South Coast Turbot Chicken with Chanterelle and Black Autumn Truffle Risotto - to his menu at some point during the winter. "The menu will change every six weeks reflecting the seasons."
Dean, who was working at the Rendezvous Casino, Brighton, when he scooped the 'Tilda Chef of the Year' title at Salon Culinaire in March, said: "It has always been my aim to have my own restaurant and now I am close to achieving that dream. My success at the Tilda Chef of the Year competition gave my career a boost, raising my profile and that will help me now that I have made the decision to go it alone."
Mark Lyddy, Head of Foodservice at Tilda, said: "We are delighted that the Tilda Chef of the Year competition has proved such a springboard for Dean and we wish him every success with his new enterprise."
The Tilda Chef of the Year Competition, run in association with the Craft Guild of Chefs, tested the skills of some of the best in the industry as they were challenged to prepare, cook and present in one hour, three portions each of a main course dish and dessert, using rice from the Tilda range. |
