Talented cook Sagar makes a splash in contest
Young chef in final of seafood competition
A student is catch of the day after being dubbed one of the best seafood chefs in the country.
Renfrew teen Sagar Massey has won through to the final of the UK Young Seafood Chef of the Year competition.
Things are going swimmingly for the 19- year-old and his team mate Jamie Cracknell after the pair won their regional heat in North Wales last week.
Impressing judges with a delicious three-course menu using sustainably sourced seafood, Sagar will be put to the test at the grand final in Linconshire on June 15.
After moving to the UK with his family four years ago, Sagar decided he wanted to follow in his father Ragu’s footsteps and become a professional chef.
The HNC student told the Express the next few weeks will be spent furiously practising in the kitchen.
“Between now and June 15 it’s practice, practice, practice,” Sagar said.
“At the semi final we cooked a herring and salmon dish.
“This time round we’re given surprise ingredients on the day and we have to work with what we’ve got.
“I feel really proud to have made it this far, I really enjoy it.
“Hopefully it all goes well at the final.”
Nikki Hawkins from Seafish, the firm sponsoring the event said: “The level of talent displayed at the competition this year has been outstanding.
“The competition is designed to encourage young chefs like Sagar to think about cooking with sustainable seafood.
“The innovative ways Sagar and Jamie used seafood in their dishes was fantastic.
“We are excited to see what the finals will bring.”
Talented Sagar, who studies at West College Scotland, will have to cook up a storm for seafood professionals.
On the prestigious panel are Ben Bartlett from Master Craft Guild of Chefs, chef author Franck Pontais as well as MasterChef contestants and owners of Michelin star restaurants.
Paul Robinson from The Grimsby Institute – who are hosting the final – thinks Sagar will really thrive in under the pressure.
He said: “We find this brings out the best in young chefs like Sagar as it gives them a competitive platform where they can display their skills to their peers.
“I try and encourage students to enter competitions as much as possible.
“It’s a great way to put to the test what they’ve learned in college in an environment where pressure and time constraints are used to help them grow and develop as chefs.
“I want to congratulate them for making it this far in what is such an important competition.”
Sagar is in with a chance of winning a Robot Cook Professional Heating Food Processor from, a £ 1,000 voucher for Russum’s catering equipment for their college, the competition trophy, a seafood competition medal and prize certificates.