A YOUNG chef from Grange has spoken out about his experience in one of the industry's most prestigious competitions.

Ben Champkin, 23, has just competed in the finals of the celebrated Roux Scholarship competition – an internationally renowned contest that tests the mettle of young cooks. 

The L'Enclume chef, who lives at Kents Bank, impressed judges with his chicken en croute with cardons gratin but lost out to 26-year-old Warwickshire chef, Harry Guy – who has previously worked at L'Enclume, in Cartmel. 

Despite not taking home the crown, Mr Champkin enjoyed the competition and is determined not to let it stand in his way. 

He said: "It was great. It was a really good experience and it definitely gave me an insight so if I get through again in the future I will know what to expect. 

"It's open to anyone between the ages of 23 and 30 so I will keep going until I win it. 

"It's a massive competition and it's well-known across the whole world. It's just great."

Mr Champkin has been working for the restaurant for almost two years and moved to the area after working for distinguished kitchens around his Dorset home, as well as at The Elephant Restaurant in Torquay. 

The budding chef then took up a position at L'Enclume, Simon Rogan's Cartmel restaurant.

He said: "I just wanted to take it [career] to the next step so decided to move up here."

The Roux Scholarship competition took place in Knightsbridge, London, on Monday, and was judged by world renowned chefs Alain and Michel Roux Jnr, as well as former host of Saturday Kitchen , James Martin, among others.

The six finalists were given three hours to plan and cook an Escoffier-inspired meal from a classic recipe and box of ingredients that was revealed on the day.

Winners of the contest get the opportunity to work in any three-Michelin-starred restaurant in the world, as well as get the support of the Roux family for the rest of their career.

Entering the competition has always been a dream for Mr Champkin who sailed through the contest with huge support from L'Enclume head chef, Tom Barnes.

Mr Champkin said: "It's always something I've looked at as a career goal. Just being recognised as a Roux scholar is fantastic for your career and can take you further."