Works at: L?Enclume Restaurant (2 Michelin Star), Cumbria
Position: Junior Sous Chef
Eddie spent 5 years working with previous Roux Scholar, Steve Love as his second hand man. Since being chosen for the semi-finals he has taken up the position of Junior Sous Chef at L?Enclume, alongside fellow semi-finalist Tom Barnes.
His mum got him into cooking. She taught in local catering colleges and ran a coffee shop with his Dad, who is also a trained chef, while he was growing up. His auntie also ran a bakery.
Roux Scholarship History
Eddie got through to the finals last year and was a very strong contender, but says cooking for the likes of Andrew Fairlie made him very nervous.
He says he has spent 'hundreds of hours thinking about the competition and running the dish through in his head', but that because he's so busy he does most of this thinking 'before he goes to sleep and on the ferry over from Northern Ireland'.
The Semi Final Dish
Pan fried stone bass, purple sprouting broccoli, saffron new potatoes, tomato and fennel sauce, salt bass croquette and squid.