Proud to sponsor National Chef of the Year 2017

After an exciting and busy judging process involving some of the UK’s top chefs, 41 semi-finalists are in the running to win National Chef of the Year 2018.
 
These talented chefs will compete in the heats at Sheffield College on Tuesday 6th June or at Le Cordon Bleu cookery school in London on Tuesday 20th June 2017.
 

The top scoring chef in each heat automatically gets a place in the live final at The Restaurant Show on Tuesday, 3rd October at Olympia, London. It will then be down to the six chefs who received the highest runner-up scores to complete the line-up.

To get to the semi-finals, chefs have already had to impress 13 judges, including the new Chair of Judges, Gary Jones from Belmond Le Manoir Aux Quat’Saisons who will oversee the whole competition. He analysed all menu courses alongside David Mulcahy and Andrew Bennett who were on hand to help whittle the list down. Starters were judged by Alyn Williams, Peter Joyner and Willie Pike, with main courses being scrutinised by Clare Smyth MBE, Philip Howard, Russell Bateman and Steve Scuffell. Marking the mouth-watering desserts this year was Graham Hornigold, Sarah Hartnett and Julie Sharp.

In the next round chefs must cook-up their menu in two hours and it has to include a vegetarian based starter, a duck and cherry combination main course and a classic tart as a dessert.

 

Allister Barsby, executive chef, Grove of Narberth
Ian Boden, development chef, Flourish Food Solutions
Jack Bradley, head chef, Temple Sowerby House Hotel
Ben Champkin, sous chef, L'Enclume Restaurant 
Jamie Coleman, head chef, Saunton Sands Hotel
James Cousins , Jnr sous chef, Restaurant Associates
Robert Cox, head chef, Tudor Farmhouse Hotel 
David Davey-Smith, chef, Royal Air Force Worthy Down
Richard Davies, head chef, Epicure/Celtic Manor
Nathan Eades, head chef, Simpsons Restaurant
Glenn Evans, head of food development, Las Iguanas 
John Grabecki, head chef, BNY Mellon
Dan Graham, head chef, Talbot Hotel Malton
Liam Grime, Cpl chef, Captain of the Combined Services Culinary Arts Team RAF Odiham 
Adam Handling, chef, Adam Handling Limited / The Frog Restaurant
Ollie Hay, head chef, Nomura
Jahdre Hayward, head chef, Haywards Restaurant
Will Holland, head chef, Coast Restaurant 
Tom Lawson, chef patron, Rafters Restaurant
Luciano Lucioli , head chef, Lusso - CH&Co
Cormac Mc Creary, sous chef, The Ritz London 
Liam McKenna, sous chef, Trump International
Sarah-Jasmina Moussabih, head chef, 10 feet tall
Karl O`Dell, senior sous chef, Petrus - Gordon Ramsay
Jack O'Donovan, sous chef, Baxter Storey
Andonis Paraskevas, executive head chef, Lusso catering
Scott Perkins, restaurant operations chef trainer, University of West London/ Pillars Restaurant 
Matthew Ramsdale, sous chef, The Chester Grosvenor 
Luke Selby, head chef, Dabbous
Mathew Shropshall, chef lecturer, UCB - College of Food
Nick Smith, head chef, Harbour & Jones / Ashurst
David Stevens, conference and meeting sous chef, The Balmoral Hotel
Marcin Szelag, head chef, Rocksalt Folkestone 
Robert Taylor, chef patron, Compasses Inn
Adam Thomason, head chef, Restaurant Associates- Deloitte
Simon Webb, head chef, Restaurant Associates 
Dean Westcar, head chef, Restaurant Hywel Jones by Lucknam Park 
Thomas Westerland, sous chef, Lucknam Park
Aled Williams, head of development and innovation, TRUEfoods
Kuba Winkowski, head chef, The Feathered Nest Inn
Andy Wright, head chef, Mercedes F1 Headquarters
 
RESERVES
 
Patrick Frischknecht, senior chef de partie, Petrus Gordon Ramsay
Grzegorz Olejarka, executive chef, The Trafalgar Hotel
 
Speaking after the judging day, Gary Jones, executive head chef at Belmond Le Manoir Aux Quat’Saisons said “The paper judging process is rigorous, detailed and thorough. It's a tough assignment to take on and it's taken several of the industry's finest to assess the skills and professionalism of all our entrants. The standard of recipes and methods are so important for success. To stand out, chefs must show their knowledge, understanding of flavour combinations, seasonality, provenance, balance, texture and nail the brief to the tee. We are looking for 'brilliant simplicity'. The personal growth in every NCOTY entrant is amazing to witness and it will help propel their careers and raise the bar in our industry. Now the paper side of the competition is complete, let's see what awaits our judges in the semi-finals.”
 
Organiser of the competition and Vice-President of the Craft Guild of Chefs, David Mulcahy added “From the moment we announced the brief for this year, I’ve seen and received so many comments about what a fantastic opportunity it provided for chefs to show us their skills. Chefs have absolutely risen to the challenge and created what can only be described as stunning menus. Every year the competition develops and grows with high profile judges, amazing sponsors, increased marketing activity and new chef names being pushed into the limelight. My advice for all the semi-finalists is to grab this opportunity with both hands because the ten chefs that make the final will purely be based on what comes out of the kitchen next month.”
 
The National Chef of the Year competition is run in partnership with KNORR, Lockhart Catering Equipment, Nespresso and SousVide Tools. It is supported by British Premium Meats, Cacao Barry, CCS, Churchill, Direct Seafood, Evolve, Mash, OpenTable, UNOX and Ritter Courivaud.
 
You can follow all the action from NCOTY by following @Craft_Guild and #NCOTY on Twitter or visit the website www.craftguildofchefs.org.  
 

 

Seafood Holdings Limited (trading as Direct Seafoods)
Registered in England Number 04227047  |  VAT Number GB173 9880 60
Unit 10-14, Cedar Way Industrial Estate, Camley Street,
London, N1C 4PD

Phone: 01206 584 790
Email: sales@directseafoods.co.uk

  Website Link 2



           Food-Made-Good

 
Proud Sponsors of The National Chef of the Year 

        NCOTY Main

 

Direct Seafoods

Website design by ExtraMile Communications

We use cookies to track usage and preferences.

By using this site you consent to this usage.

I understand