The semi-finals of Manx Chef of the Year competition last week showcased the cooking skills of some of our top chefs and the quality of local ingredients.

Marcus Purcell, of Noitre Café in Laxey, and Sam Kelly, who is self-employed, came out on top and will compete for the Chef of the Year title at the Isle of Man Food and Drink festival in September.

Sam’s dish was a Bourbon-spiced Manx pork medallion tatin with caramelised apples and smoked, crispy bacon and walnuts served with Manx honey Bourbon sauce.

Marcus cooked a umami using Ballakelly Farm pork. He said afterwards: ’We use Manx ingredients in Noitre wherever humanly possible. As far as I’m concerned you can’t get better pork than Ballakelly.’

The popular Laxey cafe has recently started to open on Friday nights doing bistro-style cuisine with a menu that changes regularly to make the most of local seasonal ingredients.

Marcus added: ’Chef of the Year was a great experience and a bit of fun that takes you out of your normal routine and makes you think a bit.’

Fellow semi-finalists were Daniel Johnson from The Hooded Ram, whose cooked lobster and oxtail ravioli, truffle cheese sauce and Hooded Ram Oyster Stout sauce, and Drew Saktayakorn, from Thai Thai, who created a spicy beef salad.

Well-known local chef Tony Quirk said he and his fellow judges - Janna Horsthuis and Paul Caisley from Robinson’s, and Audrey Fowler, Marketing Officer with the Department of Environment, Food and Agriculture (DEFA) - found it extremely difficult to select two finalists, such was the quality of entries.

’All the dishes were exceptional,’ Tony said. ’The content and presentation were top class and, in terms of taste, the dishes were to a really high standard. All the chefs should be proud of themselves.’

Marcus Boyd and Bailey Purcell, who are hospitality and catering students at UCM, will contest the Student Chef of the year competition at the festival.

In a practice run today, Marcus, who is an NVQ level 2 student and works part-time at Jaks Bar and Steakhouse, cooked a plate of summer lamb with pea and mint puree, summer vegetables and crab apple and mint jus.

Bailey, who works at his father’s Noitre Café and is studying for NVQ level 1, created a locally caught Pollock salad.

Chris Franklin, Chef Lecturer of Hospitality and Catering at UCM, said: ’The competition gives students the opportunity to create their own dishes and recipes using Manx ingredients and cook them in front of an audience and against the clock. It’s great experience for them as they embark on their careers.’

Thanks to support from DEFA and the entrepreneurship of local food growers and producers the Isle of Man’s food and drink sector has grown substantially in recent years and continues to attract praise.DEFA Minister Geoffrey Boot, who will judge in the finals, said: ’The island has a growing reputation for its high quality, distinctive food and drink. BBC’s Countryfile this year said we are rapidly becoming a foodie destination.

’Excellent eating out opportunities are important as the island attracts people to live, work and visit.

’These competitions allow established and up and coming chefs to show what it’s possible to create using a wide variety of Manx ingredients. The results show imagination and flair.’

Janna, from Robinson’s, said: ’We supply high-quality Manx produce to eating establishments and enjoy encouraging chefs to come up with ever more inventive recipes to tantalise the taste buds.’

The Isle of Man Food & Drink Festival, sponsored by PokerStars, will be held at the Villa Marina on Saturday 16 and Sunday 17 September.

The Chef of the Year receives £500 cash, an engraved plaque and £500 for their establishment to spend on advertising. The Student Chef of the Year takes home £250, a trophy and a certificate.

For more information about the festival, visit www.gov.im/food, like Isle of Man Food and Drink on Facebook or follow @IoMFoodandDrink on Twitter.