Young Mersey chef wins major award

Beth Disley receives her award

A YOUNG Merseyside chef has won The Craft Guild of Chefs Graduate Award for Pastry 2021 in London.

Beth Disley, a chef from The Art School in Liverpool, wowed the judges to such an extent she also received the feted Highest Achievement Award.

The theme for the final was a christening and baby naming day celebration and finalists were tasked to create a fruit Charlotte russe entremet, a celebration plaque, plant-based chocolate truffles, mendiants and choux a la crème. Beth had 5 ½ hours to create her sumptuous buffet.

Watching on and beaming with pride was The Art School’s Chef Patron, Paul Askew, under whose tutelage Beth is becoming one of the country’s most exciting young chefs.

Wirral-born Beth says: “I am over the moon to become a Graduate Award Winner for The Craft Guild of Chefs 2021. But to be given the Highest Achievement Award and an amazing trip to Lyon is beyond exciting. I am so happy and can’t quite believe it!”

“It’s been an amazing opportunity and I’m so grateful how chef Askew helps me develop on my journey. The standard for the final was amazing and I want to say huge congratulations to the other finalists. I also can’t wait to compete in two weeks’ time for the forthcoming Young National Chef Of The Year 2022.”

Paul  Askew said: “I’m absolutely delighted for Beth. She’s a super talented and lovely young woman who’s been with us for more than four years. Her commitment, creativity and maturity are exceptional and The Art School family and I are so proud of her. She is developing into an outstanding young chef that Liverpool and the UK will be hearing more of very soon.

“It’s another first in the culinary world for Liverpool after our Junior Sous Chef Edwin Kuk won Young National Chef Of The Year 2021. This proves our philosophy at The Art School helps nurture the next generation of chefs and in Beth and Edward we have got two budding stars on our hands. We also continue to celebrate Liverpool, focused on developing its food, culture and gastronomic reputation and capability.”