Beach House Blackpool chef earns top-four finish in prestigious UK cooking contest

A rising culinary talent at Beach House Blackpool is celebrating national success after cooking his way into the top four of a major UK competition and winning a dream trip to Italy in the process.

Junior Sous Chef Stanley Brown, just 20, impressed judges at the UK Italian Salumi Contest with his creative Blackcurrant and Bresaola Risotto, finished with parmesan and bresaola crisp and whipped ricotta.

His bold approach to flavour helped him win the regional heat at Blackpool and The Fylde College in April, before going on to represent the North West in the national final in London.

Held at the flagship Smeg store and judged by leading names in the culinary world, including food critic Leyla Kazim and chef Gennaro Contaldo, the competition challenged young chefs to create original dishes using Italian cured meats.

Stanley’s dish stood out for its balance of sweet, salty and creamy elements, earning him a place among the UK’s top four competitors.

While the overall title went to Edinburgh College student Alfie Reid, Stanley’s performance secured him a three-day training experience at a two-Michelin-star restaurant in Milan later this year.

Currently studying Level 3 Professional Cookery at Blackpool and The Fylde College, Stanley combines his studies with hands-on experience at Beach House Blackpool.

He said experimenting with unexpected flavour combinations is what drives his cooking, adding that the upcoming Italy trip feels like a “once-in-a-lifetime” opportunity to learn from authentic producers and chefs.

“The sweetness of the blackcurrants against the saltiness of the bresaola and the creaminess of the ricotta really intrigued me and I wanted to find the perfect balance of flavours and textures. Experimenting with flavours is one of my favourite parts of cooking, I love trying combinations people might not expect and then finding a way to make them work together.”

Stanley said of his trip to the capital: “I had just 55 minutes to complete the dish so timing and preparation were everything. I actually brought all my own equipment down from Blackpool because I wanted to feel completely comfortable in the kitchen environment. That definitely helped on the day. I also went to Borough Market beforehand to pick up some fresh Italian ingredients and checked out the kitchen space before the competition started, which helped settle the nerves a bit.”

“I’d visited Blackpool for years anyway and honestly it all happened really quickly,” he said. “Within my first week up here I interviewed at Beach House and they offered me the job straight away. They’ve been incredibly supportive from day one.”

Beach House owners, Hagop and Cheryl Tchobanian, said: “We’re so proud of Stanley and everything he’s achieved in such a short space of time. He’s got an incredible attitude, a real passion for food and a genuine desire to keep learning and improving. The whole team has been behind him every step of the way.”

Beach House Executive Chef, Adam Green, added: “Stanley has worked unbelievably hard for this opportunity and fully deserves the recognition he’s receiving. The dish he created was clever, confident and technically excellent. He’s constantly pushing himself to improve and this competition has shown exactly what he’s capable of.”