A YOUNG and exceptionally talented chef from Cumbria has won a prestigious award.

Harry von Lierop, from Carlisle, has been awarded the ‘Connection in Gastronomy’ award at the S.Pellegrino Young Chef Academy awards.

The bi-annual competition and academy aims to push the boundaries of gastronomy and has the support of some of the most celebrated figures in the industry.

This comes after rounds of competitive cooking and outstanding displays of culinary prowess from some of the UK’s most talented young chefs. 

Harry competed against some of the best young chefs in the UK and won the award his signature dish, ‘Growing Up’.

Inspired by his trips to Scotland and visits to seafood shacks growing up, this dish featured scallops and celeriac.

The Acqua Panna Award for Connection in Gastronomy is an award voted for by this year’s regional competition mentors.

Harry helped to put York on a global stage and wowed the judging panel of competition mentors by representing the culinary heritage of his hometown of Carlisle.

Judges of the UK competition this year included Jason Atherton, Francesco Mazzei, Lisa Goodwin Allen, Claude Bosi, Sally Abe, Skye Gyngell, Sat Bains.

The dish highlighted both traditional culinary practices and Harry’s personal modern vision, providing a connection between the past and the future.

Harry is passionate about modern British fine dining, having experienced it from a young age with his family who are also in the industry.

Before joining the Roots restaurant in York, Harry kickstarted his career with work experience at L’Enclume, aged 15.

He was subsequently offered a summer job and an apprenticeship at the restaurant, before being part of the team that won three Michelin stars earlier this year.

Harry, 19, said: “Feeling very honoured to win this award, especially as it’s voted for by fellow chefs.

“It’s been a great experience taking part in the competition this year, meeting and getting to cook alongside the fellow chefs and meeting the great mentors.”

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