The head chef of an internationally renowed restaurant has reached the final of a national cookery competition.
Former Aylesbury College catering student Nick Edgar now works at Raymond Blanc’s two Michelin star hotel Belmond Le Manoir aux Quat’ Saisons in Oxford.
And he has reached the finals of the Craft Guild of Chefs ‘National Chef of the Year’ competition.
Nick, who lives in Chinnor, is one of eight people who will take part in the final at Earls Court in October.
After studying for his NCQ 2 in Catering at Aylesbury College Nick took out a three year apprenticeship at Le Manoir, where he is now head chef. He said his time at the college taught him the skills required in his job.
He said: “I learned how to condition myself to the industry, whilst making some great friends and meeting inspirational tutors. I always look back at my time at Aylesbury College as a positive stepping stone to where I am now.”
Nick entered the competition by submitting his three course summer lunch menu with a vegetarian starter, fish main course and summer berry pudding.
He was selected with 39 other semi finalists to cook the menu in just two hours for a panel of esteemed chefs in London.