LOCAL chef Adam Simmonds has proved there is nothing fishy about his culinary skills.
The 28-year-old sous chef from the award-winning Heathcotes restaurant in Longridge has won a place in the regional finals of the prestigious Roux Diners Club Scholarship with an innovative recipe featuring tuna.
On March 4 he will turn his recipe into reality watched by a panel of leading chefs, among them Albert and Michel Roux, Gary Rhodes and Rick Stein.
Te Roux Diners Club Scholarship is the UK's most prestigious annual competition for young chefs.
If Adam goes through to the grand final in April in London, he will have the chance to win £2,000, as well as the opportunity to train for three months under a top European chef at a three-star Michelin restaurant of his choice.
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