A SUSSEX chef has reached the national final of a highly-prestigious young chef competition.
Marcus Clayton from Rye is one of ten finalists who will face judges from across the food industry in the San Pellegrino Young Chef Academy competition.
The finalists will present a signature dish to the panel who will select the winners of four awards.
The award-winners will then progress to a grand finale in Milan next year.
Junior sous chef at Hide and Fox in Kent, Marcus has worked in kitchens since he was a teenager and has a job washing up. After studying his A-levels, he worked at the Mermaid Hotel in Rye, before running the pastry section at Thackerays in Tunbridge Wells.
Speaking about his nomination, Marcus said: “The competition will be an ideal place for me to showcase my skills and keep improving with the help of my mentor and the judges’ feedback on my signature dish.
“I am so pleased to be given this opportunity to take part and work alongside other very passionate people and continue my learning.”
He was one of thousands of applications from across the world who entered the competition to share their vision and connect with the most influential people in the gastronomic world.
The San Pellegrino Young Chef Academy is an online education platform to develop the skills of the next generation of chefs, with renowned members of the industry passing on their expertise and wisdom.
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