NECTA North East Chef of the Year 2013 announced

As the two day festival of cookery skills and regional culinary talent came to an end, the final event saw the presentation of the prestigious NECTA North East Chef of the Year award. This years’ winner is Gabor Pustzai  from the Duke of Wellington gastropub near Corbridge.

Fine Dining and Restaurant Guides publisher Relish Publications sponsored this years North East Culinary & Trade Association (NECTA) 2 day Salon Culinaire on the 8thand 9thMay 2013. The event featured colleges from across the region competing to demonstrate the significant and diverse range of skills needed to work in a professional kitchen. Relish specifically supported the gala event on the 9thMay 2013, when Gabor Pusztai was presented as the NECTA Chef of the Year 2013.

The NECTA event is now an established part of the North East culinary sector and is well respected by all colleges and the fast growing range of fine dining establishments across the region. The two day event at Newcastle Civic Centre attracts a national audience who come to the region to see the new and emerging talent which is at the heart of the region. Relish Publications who will be launching the next edition of their series of fine dining and restaurant guide ‘Relish North East and Yorkshire’ in early Summer 2013 wanted to throw their full support behind the event, and provide a unique opportunity for the talented NECTA chef of the year.

Duncan Peters from Relish Publications commented: ‘We wanted to work alongside NECTA this year and recognise the contribution of this body to the development of our fine dining sector. Many of the chefs featured in our existing Relish cook books have started their careers in these FE colleges learning the essential skills which are required by all professional chefs.’

‘We also wanted to reward Gabor Pustzai who has now been crowned the chef of the year, and so have offered an exclusive 2 page insertion in our forthcoming Relish North East and Yorkshire book, to showcase the NECTA event and the winner of this prestigious award. This is a fantastic achievement for a talented individual chef from our region, and demonstrates the outstanding culinary flair being brought through in our many fine dining establishments.’ 

Mark Carton

mark@lateraladvertising.co.uk

0191 5641444

About Relish Publications

Relish Publications are an independent publishing house offering an exclusive guide to the UK's Finest Restaurants and Chefs. Each Restaurant has been hand-picked by Relish and represents the very best each region has to offer. Selecting a highly acclaimed venue to dine at couldn't be easier. We offer you a full biog about each Restaurant, stunning photography and FREE use of the chefs' exclusive recipes so that you can cook like a Michelin starred chef in your own home.

The series of beautiful hard back recipe books, featuring recipes from the region's finest chefs are available from our bookshop, the featured Restaurants and on Amazon. They make perfect gifts for travellers and foodies alike. These ingredients are what make this Relish Restaurant Guide genuine and unique.

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About Us

Relish Publications are an independent publishing house offering an exclusive guide to the UK's Finest Restaurants and Chefs. Each Restaurant has been hand-picked by Relish and represents the very best each region has to offer. Selecting a highly acclaimed venue to dine at couldn't be easier. We offer you a full biog about each Restaurant, stunning photography and FREE use of the chefs' exclusive recipes so that you can cook like a Michelin starred chef in your own home. The series of beautiful hard back recipe books, featuring recipes from the region's finest chefs are available from our bookshop, the featured Restaurants and on Amazon. They make perfect gifts for travellers and foodies alike. These ingredients are what makes this Relish Restaurant Guide genuine and unique.

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This is a fantastic achievement for a talented individual chef from our region, and demonstrates the outstanding culinary flair being brought through in our many fine dining establishments.
Duncan Peters - Relish Publications