A former Kendal College student has won a national sustainability award after cooking a three-course menu designed to use every ingredient and produce no waste.
Dylan Evans, a chef at Henrock by Simon Rogan at Linthwaite House, claimed the HIT Training Sustainability Award at the Young National Chef of the Year finals. He was one of two Henrock chefs to reach the final, alongside colleague Hope Ryall-Thurlow.
The result provides a national accolade for Evans, who previously studied at the Academy by Simon Rogan and Kendal College. The competition brought together 12 finalists, with the final held at Le Cordon Bleu London.
A closed-loop menu
Evans had two hours to prepare a three-course menu based on ingredients set by the competition. Finalists were asked to create a starter featuring fresh salmon, a main course using venison loin and a dessert of whole baked egg custard tart.
He cooked in a closed loop, using every ingredient in full and avoiding single-use plastic. His salmon starter included a doubanjiang made from homegrown British ingredients, while treacles made from vegetable skins were used to season the menu.
The award recognises young chefs who source responsibly and minimise waste. It was judged by Paul Mannering, HIT Training’s national hospitality and culinary lead.
Support from Henrock
Evans credited the approach he learned during his time at the Academy by Simon Rogan, saying sustainability shaped the way he was taught to cook. He also thanked the Henrock team, including head chef Mark McCabe, for their support and guidance.
McCabe said Henrock’s sustainability principles were part of its everyday cooking rather than an additional feature. He also praised Ryall-Thurlow, who reached the final with Evans, and said having two Henrock chefs among the 12 finalists reflected their talent and hard work.
Evans grew up in North Wales and began working in his family’s restaurants when he was nine. He later started a career in fine dining.
Route to the final
Before reaching the national final, competitors took part in a live semi-final, cooking against the clock in front of leading industry figures. The final judging panel was made up of renowned chefs and led by Tom Shepherd, chair of Young National Chef of the Year.
Shepherd said the finalists had shown a high standard of cooking, bringing energy and focus to the kitchen. The competition’s sustainability award adds to the recognition for Evans’ work at Henrock and links his Kendal College background with his progress in professional kitchens.