Cooking up a storm to be Britain’s best
And then there’s his job at House of Tides, recognised as perhaps the region’s top restaurant where high standards have to be met each and every day.
Daniel laughed: “I can’t just say to the customers, ‘sorry I’m a little off today.’ But to be honest, Kenny is here all the time.”
To reach the semi-final stage, Daniel had to submit a written recipe of a seafood dish from set ingredients chosen by the judges, detailing quantities and costings.
Daniel is taking part in the Birmingham leg and will have to cook the dish he detailed within two-and-a-half hours, as well as prepare a dessert from a ‘mystery box’ of ingredients revealed on the day.
He said: “It’s such an honour to get this far. It’s not just because of the hard work I’ve put in that I got this far, it’s the hard work that other people have put into me.”
Daniel trained in professional cookery at Darlington Technical College and used to work at Wynyard Hall under chef Alan O’Kane who he described as being “instrumental in my career”.
And for the last four years he’s been at House of Tides under Kenny Atkinson.
Daniel added: “He helped me understand the kitchen which is pivotal in learning how to cook.”
The winner of the Roux Scholarship will get £6,000 and the chance to work at a three-star Michelin restaurant of their choice anywhere in the world as well as the future guidance of the Roux family.
“It’s a prize money can’t buy,” he said.