The Hitchin winner of a prestigious chefs competition has claimed her winning prize - a trip to Milan to work in a world renowned kitchen.

Emily Simkins from Hitchin, the winner of the Riso Gallo UK & Ireland Young Risotto Chef of the Year 2023, has claimed her prize - four days' work experience with renowned chefs Fabio Pisani and Alessandro Negrini and their team at the 2 Michelin starred Il Luogo di Aimo e Nadia in Milan.

Emily, aged 18, who also visited the famous rice mill of Riso Gallo said: "To be able to work in such a prestigious restaurant at the age and level I am was incredible and one of the best opportunities I've had so far in my culinary journey. 

"The kitchen environment was much different to what I am used to. Everyone was professional, fast, clean, organised and a joy to work with. 

"It was really interesting to see all the different types of fish being brought in, the fruits and veg in crates upon crates- the sheer size of the market operations was something I had no idea about and feel like I am so much more aware of where food comes from after this experience." 

"While working in Il Luogo di Aimo e Nadia I also learned lots of Italian pastry techniques, pasta making, breads, canapés and how to make the most amazing risotto - plus I even learnt a bit of Italian."

One early morning, hard-working Emily was invited to join chef Alessandro to the fish, fruit and veg market. With Emily explaining that the experience was nothing like she had ever seen before - huge warehouses full of fresh fish and colourful fruit and veg produce.

Emily also spent a day learning about the journey of rice by visiting the local food market and having a look at the Riso Gallo Office where farmers and brokers sell their rice.

After the market, Emily went to the Riso Gallo Rice Mill in Robbio.

"This was the most exciting part of the day," said Emily, adding: "We got all dressed up in our protective gear before entering the mill - to see where the rice comes from, seeing how it is milled and then shipped to many countries around the world."

Following that trip to see the rice being milled, Emily then went to a farm that grows rice sustainably and to understand how the famous water system works in helping the rice to grow.

Excited Emily said: "Overall, this has been a phenomenal opportunity I will never forget. I'm so glad I could experience this at the age I am so I have more of an idea of where I want to go in my career. 

"I'm so lucky and can't thank Aimo e Nadia and Fabio & Alessandro enough for their kindness, hospitality and letting me into their kitchen to cook alongside them."

"To be able to experience first-hand the entire process - from making a plate of risotto to seeing it grow in the paddies in Italy - really rounds off the journey Young Risotto Chef Of The Year competition has given me and I feel so much more knowledgeable about everything rice."

To end the perfect week, we did some shopping, enjoyed Pizza and had a perfect view of the Duomo. 

Emily said with a smile: "If I could sum up the whole trip in one word, it would be educational."

Emily first entered the competition in 2021 when I joined level 2. This gave her the inspiration and drive to enter again in 2022, producing a humble, seasonal and sustainable dish - Jerusalem Artichoke Risotto with Artichoke Bark, Leeds Blue Yorkshire Pecorino, Toasted Hazelnuts and Truffle Oil. 

Thanks to Emily's talent, she was awarded the wild card in her heat and pulled through to the final - and the rest is history.

Fabio Pisani commented; "It's always a pleasure for me – and for us, at Aimo e Nadia Group – to support the Riso Gallo's UK & Ireland Young Risotto Chef of the Year.

"This competition is a great opportunity not only for the young chefs to grow but also for us to meet a different culture and food perspectives, share new ideas, and imagine - together - different ways to honour and celebrate the finest rice."

To win the prize, North Herts College pupil Emily competed against twelve young chefs in the Grand Final at the Tottenham Hotspur Stadium earlier this month, with the award presented by Ambassador Inigo Lambertini, from the Italian Embassy in London.

Anthony Gascoigne, Course Team Leader of Hospitality & Catering at North Herfordshire College, added: "What an incredible experience Emily has had.

"Many thanks to Riso Gallo and the whole team at Il Luogo di Aimo e Nadia for supporting Emily and providing such a fantastic learning opportunity.

"Young Risotto Chef of the Year continues to inspire and is a competition which gives our young chefs the platform to express themselves in a competitive environment. Many thanks to all involved".

The Riso Gallo UK & Ireland Young Risotto Chef of the Year Competition is supported by Essential Cuisine, Filippo Berio, Koppert Cress, Craft Guild of Chefs, Masterchefs GB, and Chef & Restaurant Magazine.