A TALENTED young chef has travelled to Sweden to showcase produce from Sussex.

Chef Jimmy Gray of Jeremy’s Restaurant at Borde Hill Gardens, Haywards Heath, cooked at Sjöboden Restaurant in Spiken near Lidkoping, Sweden, as part of International Chef Exchange.

Jimmy’s menu included a starter of pike-perch accompanied by pickled shellfish and smoked cod roe with lemon, dill and sea vegetables.

It was followed by Balcombe Estate venison loin and sausage with nasturtium, gnocchi, lovage, hazelnut and broad beans.

Dessert was lemongrass parfait, strawberry and lycée martini, kaffir lime sherbet and meringue, with a final course of five cheeses from High Weald Dairy.

Jimmy said: “I had an awesome time learning new techniques and working alongside talented chefs that I’d never met before.

“Not knowing each other’s languages wasn’t a barrier to having a fun day in the kitchen, and ultimately creating a showcase meal that we could all be proud of.”

Guests from across Sweden enjoyed a Blackdown Sussex vodka and vermouth martini Grosvenor, Victoria and Bloomsbury sparkling wines from Ridgeview Wine Estate in Ditchling.

International Chef Exchange is an initiative created by the Brighton and Hove Food and Drink Festival to share best practice in hospitality, promote food tourism and promote the export of quality food and drink.