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Seaham Hall Hotel sous chef wins prize with his 21st century trifle

Pete Smith beat off competition from 10 other chefs with his rum, coke, griottine cherry and chocolate dessert

Pete Smith's Rum and Coke Trifle
Pete Smith's Rum and Coke Trifle
 

A North East chef has proved he is not to be trifled with after serving up a winning dessert dish.

Pete Smith, junior sous chef at five star Seaham Hall Hotel in County Durham, has beaten contemporaries from similar establishments across the region in The Great North Menu Challenge 2014, with his modern twist on a traditional dessert.

Pete, 24, who is originally from Surrey, was one of 11 chefs who battled it out to impress the judges, who included 21 Hospitality Group owner, Terry Laybourne, with their starters, main courses and desserts, during the competition, which was held at Darlington College.

Now Pete’s rum, coke, griottine cherry and chocolate trifle will be served at the annual North East Hoteliers Association dinner, set to be held at Hardwick Hall in Sedgefield next February.

“I was up against stiff competition from chefs I really admire from venues such as Rockcliffe Hall,” says Pete, who formerly worked at The Roxburghe Hotel in Kelso. “But I had absolute faith in my classic flavour combinations and in the simplicity of the dish.”

Pete joined Seaham Hall in July and – under the leadership of executive chef Simon Bolsover - creates dishes for both its two AA rosette Byron’s Bar and Grill and the pan-Asian Ozone restaurant within the hotel’s Serenity Spa. 

Pete Smith with his winning trifle
Pete Smith with his winning trifle
 

Seaham Hall general manager Ross Grieve says: “We are delighted that Pete’s dessert was chosen.

“He excels at taking classic ingredients and presenting them in such a way as to create a totally memorable dish.”

For more information about Seaham Hall visit  www.seaham-hall.co.uk  or call 0191 516 1400.

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