A NORTH East chef has been selected as a regional semi-finalist for a prestigious chef competition.

Liam Smith, a 28-year-old chef working at Restaurant Pine in East Wallhouses, is one of 18 regional semi-finalists selected for the prestigious Roux Scholarship 2024.

The Roux Scholarship, which is celebrating its 40th anniversary this year, was established by Michel Roux OBE in 1984 and is the industry’s most acclaimed chef competition in the UK with many scholars having gone on to win Michelin stars.

READ MORE: Northumberland restaurants commended in Michelin Guide 2024

Liam, who lives in Catton, studied at Queen Elizabeth High School, Hexham, and began his career as a kitchen porter at Bouchon Bistrot in the town before taking on his first chef job at The Crown Inn in Catton.

He said: "I spent five years in Scotland at the Gleneagles Hotel and then some time down in Yorkshire working at Tommy Banks's new restaurant, the Abbey Inn, Byland."

Liam then returned to the North East to work at the fine dining establishment, Restaurant Pine.

"It’s always been a big goal of mine to compete in the Roux Scholarship and to test myself on such a big stage.

"I think the food scene in the North East is better than ever and in the future, I would love to open a place with my fiancé," Liam added.

The 18 chefs, and two reserves, were selected from their written recipes that had to use one short loin of free-range gilt pork, two fresh pork kidneys, crackling and sweet potatoes, which were submitted anonymously to the judges.

They will compete in two regional finals which will be held on March 7 at University College Birmingham and University of West London, Ealing.

Six winners selected from the two regional finals will progress to the national final, which takes place at Westminster Kingsway College, London, on April 8.

Chairman Michel Roux Jr said: “The successful chefs sent in a really great set of recipes that all showcase some amazing skills and presentation in their dishes. It’s going to be another blockbuster of a year as we celebrate our 40th anniversary.”