Andrew Williams, from Salthouse Bacaro in Liverpool, has won the Riso Gallo Young Risotto Chef of the Year competition, aimed at budding chefs aged 18 -25 years old.
Matt Walsh, executive head chef of Red and Blue Restaurants, commented, “We are immensely proud of Andrew and the hard work he has put into this dish. He has beaten off stiff competition from some of the top restaurants in the UK and received excellent feedback from the judges. This award is testament to the training and the dishes we are producing in Bacaro and will put us on the culinary map”.