CHEF David Hammond hopes to have the recipe for success when he represents the UK in an international competition in Bermuda later this year.
The 23-year-old, who is junior sous chef at The Elms Hotel, Abberley, recently earned the title of UK Young Commis Chef of the Year, qualifying him for the competition's international equivalent in September.
For the UK stage, in London, Mr Hammond was challenged to prepare a three-course meal for three people in three hours, after being given a box of mystery ingredients.
His menu for the Confrrie de la Chaine des Rotisseurs was oak-smoked salmon, canon of lamb with tomato fondue and thyme crushed potato followed by mango tart.
Mr Hammond is looking forward to his trip in September, saying: "I'm really pleased as it is a great opportunity for me to forward my career and go to Bermuda for the world finals."
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