A CHEF has used all his culinary skills to compete in the finals of a new TV competition to find the best Indian chef in the North-East.

Milon Miah, of Spice Island restaurant, in Barnard Castle, fought off more than 30 competitors to reach the finals of Sky TV’s new programme The Chef, which is due to be aired this month.

The 34-year-old competed in several heats over three weeks after a specialist studio was set up in Newcastle.

He made it through each round with top marks and has now competed with nine others in an attempt to be crowned overall winner.

In the final last month he wowed judges with a starter of Borta Roulette and main of Kofta Khiladi.

Speaking about the experience, Mr Miah, of Darlington, said: “I’m over the moon to have been given the chance to compete in such a prestigious competition.

“I feel confident in my abilities and have given it my best shot.

“I’m up against some amazing chefs I wish everyone in the competition all the best.”

Mr Miah has worked at Spice Island for 12 years and has 20 years’ experience.

Spice Island owner, Shuhel Ahmed, said: “We’ve always believed that we have one of the best chefs in the North-East, Milon has put his money where his mouth is, we couldn’t be more proud of him, he’s done a great job and deserves all the recognition he gets for getting to the final.”

Manager, Zak Ahmed, added: “I’m really happy for him, the chef’s don’t usually get much of the limelight.

“He’s just proved how good of a chef he is by getting to the final and competing with some of the best chefs in the North-East.”

The series will have 13 episodes, with the winner set to be announced at an exclusive gala dinner in January.

Head Judge, Douglas Jordan, who is also chairman of the North East Culinary Trade Association, said: “The series is the first of its kind. I was really impressed with the way the chefs got on well with each other and the combination of spices and the variation of dishes were amazing,” he said.

“Milon was excellent; his approach to the food, his manner and the way he handled food was methodical.”

He added: “We are trying to get more respect for Indian cooks because the impression British people get is that it’s just where you go for a curry but it’s not the case; the chefs work hard.

“We are also trying to attract younger people into the business and this competition is a massive step in the right direction.”