Annabelle Hughes began her culinary journey at 16, studying Professional Cookery for four years at Southern Regional College in Newry, where she completed Levels 2 and 3. Whilst there, she had very supportive and encouraging teachers who inspired her to keep learning. Alongside her training, she worked at Ghan House in Carlingford, across all sections, learning new techniques and styles of cookery. She particularly enjoyed working across pastry, bread, fish, butchery, and vegetable dishes.

Annabelle now works at BaxterStorey as a pastry chef and is loving having the opportunity to improve her skills and knowledge in this area of the kitchen. She thoroughly enjoys the role, which allows her to express her creativity.

Becoming a chef

Annabelle has enjoyed cooking and baking from a young age. When she started to learn about food, the science, the cooking techniques, and the best way to do simple things, she found it incredibly satisfying. She was inspired to become a chef by many different people. Her mum is a fantastic cook and had a very French influence in the food Annabelle ate growing up.

Annabelle would love to keep improving her knowledge and developing her skills and hopes to be able to help others within or outside the culinary world, possibly by teaching or mentoring one day. She hopes to inspire others to discover the joy and richness of food.

Getting creative

Annabelle really enjoys the creativity and attention to detail that is available when you are a chef. Seeing people enjoy their meal is amazing and very rewarding. She also really likes the organisation and the camaraderie that is required in a kitchen.

Becoming a finalist

Annabelle was so grateful and excited to be a part of YNCOTY. She is very proud and excited to be a part of this competition with so many talented and passionate chefs. She has felt drawn to competitions for a few years, as they have given her so many wonderful experiences, opportunities, and friendships. This competition is very special.

Annabelle felt this year’s brief was interesting and challenging at the same time. She had to think creatively about her dishes while being aware of where she could source her produce in October. Sustainability is very important to her, as well as flavours, texture, and colours in a dish.

Inspired by flavour

Annabelle’s dishes were inspired by the many different flavours she enjoys. She likes to infuse different cuisines and flavours with classic French techniques. The starter is light and slightly spiced with Asian influences in the sauce and a soft and crispy beignet. The main course inspired her to use the whole chicken. She uses the offal to stuff the chicken thigh ballotine. It is paired with simple but effective garnishes and a rich brown butter jus. Her dessert is a play on the seasonal classic autumn flavours of apple, caramel, and custard with an uplifting and unique twist, and she is using apple purée in her egg-based mousse.

Role models

Some of Annabelle’s biggest culinary influences are previous teachers she has had. They were so passionate, knowledgeable, and helpful to her on her journey through college, work, and competitions. She has also been very lucky to learn from all of the head and sous chefs where she has worked. Each one has taught her a lot which she is very grateful for.

Staying motivated

To stay motivated, Annabelle likes to read, research, and learn why something happens that way in a recipe, especially if there is a specific reason something occurs such as ‘why does bread rise?’

This desire to keep learning has been very helpful to her career, and she thinks it has made her a better chef.

Growing as a chef

If Annabelle were to win Young National Chef of the Year, it would be such an honour for her, her employers, her family, and friends. She has been fortunate to be involved in a few competitions that have helped her to learn and grow as a chef, and this one has always stood out. She is so excited and proud to be cooking with some of the best chefs in the country.

Favourite dish to cook

Annabelle’s favourite dish to cook is a fresh pasta dish such as filled or unfilled pasta with a nice olive oil. In the summer, she really enjoys a summer salad with local seasonal vegetables such as asparagus, tomatoes, salad onions, rocket or romaine, and ripe creamy avocados, all drizzled with local olive oil and good quality salt, especially when she’s abroad

Career advice

The best piece of advice Annabelle has had is to be aware of trends and to keep learning. She believes that being dedicated to trying new techniques and recipes regularly will help her improve and become a well-rounded chef.