Rachel Prendergast is crowned Manchester Young Chef of the Year 2015

Rachel Prendergast is crowned Manchester Young Chef of the Year 2015

Rachel Prendergast, Apprentice Chef at Michael Caines Restaurant at ABode Manchester, has been crowned Manchester Young Chef of the Year 2015.


Competitors were asked to cook up a three-course meal for the two judges, with Rachel’s menu beginning with a starter of sweetbreads with wild garlic, purple broccoli, hazelnuts, and sorrel; followed by a main dish comprising line caught wild seabass, charred cucumber, lemon purée, jersey royal potatoes, and mussel sauce; and finishing with a dessert of vanilla pannacotta, rhubarb, honeycomb, and sparkling wine jelly.


Beating five other competitors (pic below) to win the coveted title, Rachel is the first female chef to make it through to the final, which will see her battle it out with the regional winners from Lancashire, Flintshire, Merseyside, Cumbria, and Cheshire, for the title of North West Young Chef of the Year 2015.



Rachel, aged 20, began her career at ABode Manchester, the luxury city hotel part of the Andrew Brownsword Hotels collection, in March 2013. Since then, Rachel has developed her skills in all sections of the kitchen, spending the majority of her time working with meat and fish, one of the most technically demanding roles, with a high level of responsibility, due to the cost of the ingredient and their importance to the flow of service.


Rob Cox, Executive Chef at ABode Manchester, said: ‘Rachel showed a great deal of promise right from her very first day - it’s been fantastic to see her culinary flair continue to develop over the past 12 months, culminating in this coveted title, and we wish her the very best of luck in the final on 7 May.’


The Michael Caines Restaurant at ABode Manchester is open Tuesday to Saturday and is located just a short walk from Piccadilly station in the heart of the city.  The restaurant offers a wide ranging menu reflecting Michael Caines’ passion for innovative European cuisine that uses the very best of regional and seasonal produce, all served up under the expert eye of the property’s Executive Chef, Rob Cox.