AN array of sizzling surprises will be cooked up next week when four chefs go head to head in the finals of the Worcester Chef of the Year competition.

The final cook-off will be taking place at The Fownes Hotel, Worcester, on Wednesday in the presence of celebrity chef Paul Rankin, of Ready, Steady Cook.

And cookery buffs can watch the action during the cook-out from 2.30pm until 5.30pm.

Ticket holders will be able to mingle with some of the big name judges at the hotel, such as Paul Rankin and Roger Narbett, chef to the English football team.

Mike George of BBC Hereford and Worcester will be the compere at the event, and the JB Jazz & Blues Trio will play throughout.

The finalists are Richard Evans from St John's, Worcester, and Matthew Hodgkins from Shepherds Pool, Evesham, Andrew McNaughton of Ombersley, and Susan Ellis of Pershore.

Each of the finalists will have to cook a different menu to the main course and pudding used in the first and second heat.

Tickets for the afternoon are available on 01905 613324.

There are still a limited number of tickets available for the five-course evening Gala Dinner, where the winner will be announced.

For information call 01905 613324.

Matthew Hodgkins, aged 28, from Shepherds Pool, Evesham has worked at the Dormy House Hotel, Broadway, for 10 years.

He isn't letting on about what he plans to cook.

"I kind of know what I'm going to cook, but I'm not going to say anything," he said. "I've been picking out some ingredients and getting ready for it," he said.

His passion for cooking began thanks to his two grandmothers.

I used to cook with my gran Joan Hodgkins. She had one of those cookbooks with pictures of the dishes," he said.

"I used to cook lots of things like cakes, savoury things, scones, gingerbread men and rock cakes," he said. "I used to love it."

Susan Ellis, aged 24 - a sous chef at Belle House Restaurant, Bridge Street, Pershore - can't wait for the final.

"I'm going to go for a loin of lamb, but the rest is a surprise," she said.

She had wanted to be a chef since she was nine years old.

"I was quite lucky because we had lessons at school, and I used to cook at home where everybody encouraged me," she said. "I can't remember the first dish I cooked, but I remember making fairy cakes when I was little, about five."

Miss Ellis worked at Woodnorton Hall, near Evesham, then Gordon Ramsay's restaurant in London.

Richard Evans is the head chef at Hadley Bowling Green Inn.

He lives in Comer Road, St John's, Worcester, with his partner Joanne Harber, and their three children.

"It's down to three dishes for the final. I haven't yet decided which I will cook," said the 33-year-old.

"It will be between guinea fowl, pigs cheeks and duck.

"I used to help my mum bake, but I started cooking properly at 15 when I left school.

"I went to work at Gainsborough Hotel in Kidderminster and really enjoyed it.

"I then got a job on a youth training scheme as a cook at The Coppertops Pub in Worcester."

THIRTY-four-year-old Andrew McNaughton is the head chef of Epic' bar brasserie, near Ombersley.

He has been gearing himself up for the big event.

"I'm sure I will be nervous, but the last heat was good fun," he said.

He said he fell into the trade when he had a part-time job cooking.

"I just enjoyed it," he said. "I then went to catering college in Scarborough for three years.

"The first dish I ever cooked was with a great uncle when I was around nine years old," he said.

"I would cook scones, pastries and cakes on his farm in Scotland."