Steven Edwards wins MasterChef: The PROFESSIONALS 2013!
We are delighted to announce that Steven
Edwards, Head Chef of The Camellia has won MasterChef: The
Book now to experience his cooking!
Call us on 01403 891711
The ultimate challenge
Legendary double Michelin starred Michel Roux
Jr, Chef Monica Galetti and veteran diner Gregg Wallace’s search
for an exceptional culinary talent is over! This year the
competition, the sixth series commissioned by the BBC, presented
the toughest challenges yet.
Steven has met challenge after challenge and
plate after plate head on. He has cooked for critics and top UK
Chefs, visited internationally renowned restaurants and ultimately
had to impress the judges in a final three-course meal cook
"I am absolutely thrilled to be the winner
of MasterChef: The Professionals. Being on the programme and
working at some of the most prestigious restaurants in the world
has been a life changing experience and I will remember this
forever. I plan to take everything I have learned from the process
back into the South Lodge kitchen and use it to drive the
menu in the camellia View steven's
Over the last few years Steven Edwards has worked with
dedication and focus to develop his skills and ultimately his
career. He has been mentored and influenced by many talented chefs
and of late he has very much come into his own.
The Camellia restaurant is now under his direction and thriving
as a result...
Hard work gets results
After leaving college and working at a variety
of two and three rosette hotel restaurants, Steven joined South
Lodge in 2008. Starting as a team member during the opening of The
Pass restaurant under the guidance of Matt Gillan, Steven worked up
through the brigade to become Junior Sous Chef in 2010. In this
year he also entered and won the Sussex Young Chef of the Year
Steven continued to go from strength to
strength, moving to The Camellia, and becoming Head Chef in
He has developed his own unique style in
creating balanced, contemporary, seasonal dishes with the focus on
getting the most of each ingredient used. Signature dishes such as
duck breast & leg with textures of broccoli and girroles use
ingredients from the hotel’s kitchen garden.
Steven says that his
philosophy is rooted in “Creating dishes around humble,
seasonal, local produce - using technique and creativity
to bring the most flavour out of each ingredient I use.”
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