Ring o' Bells Weaverham cook makes Young Chef of the Year final

Logan Austwick has worked in hospitality since he was just 14, starting as a kitchen porter at his parents’ country pub, The Fairy Falls, in Eryri National Park.

The 18-year-old moved to Weaverham seven months ago when his family took over the newly refurbished Ring o’ Bells pub and eatery on Northwich Road, where he has been working full-time in the kitchen.

He's also been studying for an NVQ level three in professional cookery at South Cheshire College, but it's beginning to look like the long hours are paying off.

Chef de partie, Logan Austwick, hopes to travel the world honing his skills in the kitchen (Image: Newsquest)

On Friday, May 10, Logan was informed he's made it to the final of the Cheshire Life Food and Drink Awards 2024 in the Young Chef of the Year category. 

Logan said: “I’m really proud to be nominated because I absolutely love what I do. 

“I was never very academic at school, but I’ve always loved food, and I’ve always loved cooking.

“Some of my favourite things to cook, and eat, and things like long, slow braises, like the beef brisket dish we used to have on the menu here.

Logan adding microgreens to steak and chips for a touch of elegance (Image: Newsquest)

“I enjoy making lasagna too. It’s all about the seasoning.

“One of my favourite things to eat is a simple burger. I know it sounds a bit basic, but if you start with a great patty from a good butcher, and don’t go crazy with the filling, a burger is a great dish.

“All you need is the patty, which needs to be griddled, plus lettuce, tomato, and burger sauce.

“I don’t mind the pastry side – that’s deserts. I quite like making cheesecakes and Belgian chocolate brownies. We sell loads of those here.

"I worked at an artisan bakery in North Wales for a couple of months, to hone my skills.”

Logan won’t find out whether he’s won until the awards ceremony itself, to be held on Monday, July 22, at Carden Park Hotel, Spa, and Golf Resort.

Asked where he’d like to be in his career in five years’ time, he said: “My goal is to save as much money as I can money and travel. I want to learn about all my favourite cuisines from the people who know them best.

“I think the best places for young chefs to visit are Japan and France. Those guys really do know a lot about food, and how to make simple things taste amazing.

Does Logan think he’ll be responsible for Weaverham’s first Michelin Star?

“I doubt it in five years,” he said.

“But maybe in ten.”