Englishman Kevin Golding, 27, realised he knew his way around the kitchen when his mother purchased a food processor.

He used the new age tool to make cakes but was most proud of his lemonade.

But he said the real reason he started cooking was because his mother, who is from Jamaica and moved the family to England, "always told me that I had to learn everything there was to know about the house, including the kitchen, because I might not find a woman who can do it''.

Those were her words, plus I am an extremely picky eater so I like to cook my own meals.'' Mr. Golding, who has only been in Bermuda for a few months, was named the overall winner of last week's Master Chef Cook-Off for a dish he named Brazed Salmon Belmont.

His winnings included a set of knives, a decanter, a $250 voucher from the Supermart, and a travel voucher for a food show in New York.

Reluctant to enter the competition, Mr. Golding was persuaded by Belmont head chef Frederic Margiot.

"When the entry form came, I said I was not interested but Frederic told me that it would be a good learning experience,'' Mr. Golding said.

"The dish I created for the semi finals was called Wahoo Belmont, it consisted of wahoo with parsnips and potatoes sauteed with a ragu of okra with bacon, onions with a Jack Daniels sauce.

"For the finals, held on May 29, all the chefs received a basket of ingredients which consisted of an onion, carrot, sweet potato, salmon and a few other things. You could choose what you wanted to use and you were also allowed to bring in three extra items that would make your dish special. I chose mixed peppercorns and honey.

"I thought those two items would enhance my dish. Jack Daniels is bitter and I felt that the honey would sweeten it up a bit.'' Mr. Golding admitted he did not think he would win the Master Chef title.

"I didn't think I would win because I drew in the semi finals. I wasn't confident but I wasn't nervous.'' Mr. Golding began his culinary education by taking part in a training scheme for two to three years.

"I then moved to London at the age of 21 because I had a goal -- I wanted to work there and make some connections so I could move on.'' He added that he ended up in France in the Haute Savoie region where he spent three months working in one of the best hotels.

Asked what type of food he prefers to cook, Mr. Golding replied: "I am an all-rounder, I can work in all different sections in the kitchen from pastries and starters to the main courses etc. but when I'm at home I enjoy making fun foods. I enjoy good cooking.'' And how did he feel about winning? "It's a good competition and it was a good experience. It was nice to see that I could go in and do it. Every challenge is different, and there is a saying amongst chefs `you're only as good as your last meal'.

"This is what I love and I have been cooking in a professional kitchen for 11 years in both big and small establishments.'' On future plans he said: "Eventually I'd like to have my own little place -- nice, simple and well cooked food. That's what I hope for.'' The Master Chef Cook-Off was the brain-child of Karla Lacey-Minors and is sponsored by Gosling's, The Supermart, and International Imports, where the event takes place. The winner receives more than $20,000 in prizes.

Monies made this year were in aid of the Patients Assistance League and Services (PALS).

Chefs from throughout the Island take part in the event, submitting their best recipes, which have to contain a chosen spirit, and they prepare their dishes in front of around 30 audience members who are also able to taste from samples.

The three or four judges in each semi final and in the final must critique each dish grading on creativity, accuracy of recipe, taste etc.

Previous winners are chef Neville King (1995) of the Chancery Wine Bar and pastry chef Kayte Gregory (1996) of Fourways Inn.

More than $6,000 has been donated in the last two years to different charities. Previous charitable recipients have been Meals on Wheels, Age Concern and the Red Cross.