Benjamin Champkin wins Young Chef of the Year 2013

The  Staff Canteen

The Staff Canteen

Editor 8th October 2013
  Benjamin Champkin of The Elephant in Torquay has been named as the Chefs’ Young National Chef of the Year at the Restaurant Show. Ben was one of just eight young chefs in the UK to reach the final at today’s show at London’s Earls Court. On winning the award, Ben told The Staff Canteen: “All the hard work has paid off. It’s the busiest time of the year at The Elephant and I had to come in on my days off at six in the morning. It just shows if you put the work in it does pay off.” Impressing a judging panel including Mark Sargeant, proprietor of Rocksalt in Folkestone and Gordon Ramsay’s former right hand man, Ben took the honour with his starter of fallow deer, burnt onion, picked apple and beets with roasted grapes. For his main course Ben served rack of turbot, parsnip, lardo iberico, fennel pollen, crisp sweetbreads, golden sultanas and verjus butter sauce. To finish Ben presented cherry bakewell, cherry vinegar, yoghurt and wood sorrel. Coming in behind Ben were runners-up Ruth Hansom from The Ritz and Daniel Akrigg of Rogan & Company. Mark Sargeant, who was invited to become the competition’s first ambassador to inspire the next generation of ‘ones to watch’ and is himself a past winner of the Craft Guild of Chefs’ National Chef of the Year, said: “Ben demonstrated that he not only has the flair and passion to make a real mark in the industry, but understands fundamental cooking skills, the first and foremost ingredient to success in the kitchen. He worked tirelessly from the moment he walked into the kitchen remaining focussed throughout with well timed and placed dishes.” David Mulcahy, competition organiser and vice president of the Craft Guild of Chefs, agreed with Mark, paying tribute to chairman of judges Steve Munkley and fellow judges Brian Turner, Ben Tish, Paul Foster, Christopher Basten and Alyn Williams. “It was a challenge deciding on a winner from such a strong group of young chefs,” he said. “All the finalists proved their ability to compete at this level and I am sure will go on to enjoy success in their careers.” Open to chefs aged 18-23, the Craft Guild of Chefs this year picked just four chefs to automatically go through to the grand final, whilst the remaining four places were fought for in a series of semi finals by winners made up of young chefs from industry wide competitions. For more information on entering next year’s competition, visit www.craftguildofchefs.org , call 01293 610 329 or follow @TNCOTY #YNCOTY on Twitter. See the Craft Guild of Chefs' blog on the event here

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 8th October 2013

Benjamin Champkin wins Young Chef of the Year 2013