GASTRONOMIC guru Jade Kilty is cooking up a storm in a city kitchen.
The 22-year-old has been named as Junior North East Chef of the Year after wowing judges at a prestigious awards scheme.
She battled it out with other fledgeling chefs at the awards run by North East Culinary Trade Association (Necta).
Wearsiders will now get the chance to sample her award-winning dish at the Promenade restaurant, Marriott Hotel, Seaburn, where she works as a demi chef de partie.
Jade honed her skills as a student at City of Sunderland College, on Hylton Road, before starting at the coastal hotel.
The former Thornhill School pupil said: “It was great to win this award. I entered the contest last year and came second, but I was determined to win it this year.
“I don’t cook much at home but I really enjoy experimenting in the kitchen at work. It’s something that seems to have come naturally to me.
“I’m really looking forward to it being on the menu at the Marriott over the next few weeks and for people to taste it for themselves.”
Competitors were tasked with rustling up a two-course meal in 90 minutes using locally-sourced scallops in the starter dish and rabbit in the main course in the final, held at Newcastle Civic Centre.
Jade took home the title after impressing with her starter of seared sea scallops with pea pancakes, shellfish velouté and rock chives and main of ballotine of wild rabbit, potato rosti and wild mushroom, black pudding and game jus.
Necta’s North East Chef of the Year is a well-established culinary contest, but this is only the second year of the junior version of the competition.
Michael Jameson, executive chef at The Marriott, said: “We are not as well known as Newcastle for our culinary successes. So for Jade to bring this award back to Sunderland is fantastic.
“She has worked for me for three years, straight from college, and has been developing her talents ever since. She is very determined and very passionate in the kitchen and has a very active role in writing menus, developing dishes and running the kichen in my absence.”