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Buxton student becomes top chef

Young chef Elliott Riley, who trained at Buxton and Leek College, is helping to get the Buxton Tap House off the ground.

Young chef Elliott Riley, who trained at Buxton and Leek College, is helping to get the Buxton Tap House off the ground.

The heat of the kitchen holds no fear for young Buxton chef Elliott Riley.

In fact, the busier it gets the better for unflappable Elliott who is enjoying helping get a new business off the ground at the Buxton Brewery Tap House, on George Street.

The 19-year-old, who has worked in catering for four years, was previously employed in his home town’s Old Hall Hotel, on The Square, and trained in hospitality and catering at Buxton and Leek College through day release.

Now he’s enjoying a new venture, cooking fresh, locally sourced food to complement the beers brewed in Buxton.

One of only two chefs employed at the Tap House, his manager, head chef Tracy Young, says his skills in the kitchen have not gone unnoticed.

She said: “I’ve had a lot of experience in catering and I can honestly say that I have found Elliott one of the most conscientious, hard-working young men I have ever worked with. He’s always on time, never flaps and everything he produces is just spot on.”

Elliott, a former Buxton Community School pupil, said: “I’ve really enjoyed training on the job because I love working in a kitchen. I get a real adrenaline rush on a busy Saturday night and it’s great working at the Tap House because we offer something a bit different. We’ve imported a smoker and serve smoked ribs and pulled pork and will be offering dishes like smoked chicken salad for the summer. Best of all, while I’ve been working and studying so hard, I’ve been earning.”

 

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