YOUNG chef James Mills is proving he's no flash in the pan!

For the teenager emerged as the winner when six talented young chefs from Bury's Village Hotel & Leisure Club went head-to-head as they battled it out for their Young Chef of the Year 2004 title.

With a strict deadline to produce a gourmet starter and main course ready for the five-strong judging panel, the kitchens were buzzing as the chefs produced some of their best work to date.

They did the Bury hotel proud as they served up such wonderful sounding dishes as duck with spring onion and hoi sin filo casket served on flash fried noodles and pan seared breast of chicken stuffed with bacon and stilton duxelle, served over bubble and squeak.

After some tough judging, based on technical expertise, use of ingredients, method, presentation and of course taste, the overall winner was 18-year-old James.

He originally started as a waiter in the hotel restaurant. He said: "I had always had an interest in cooking and after just a few months waiting in Salingers restaurant, I decided I wanted to become a chef.

"The hotel was extremely supportive and offered to train me. I am now starting my level three National Vocational Qualification which is fantastic."

James won £100 worth of vouchers and a meal for two in the restaurant. "This is great, as I can put my feet up and let someone else do the cooking," added James.

His ultimate ambition is to become head chef and eventually have his own restaurant like Gary Rhodes. In his spare time, James is a keen rock climber and regularly spends time in the Lake District and Snowdonia.